Molten Chocolate Cake

By Mark Bittman

Published May 4, 2013

  • Evan Sung for The New York Times
Media 1 of 2
Total Time
30 minutes
Rating
5(1,650)
Comments
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Here is a can’t-fail version of the chef Jean-Georges Vongerichten’s warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short — butter, chocolate, eggs, sugar and flour — and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.

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Ingredients

Yield:4 servings

  • ½ cup unsalted butter, plus more for buttering the molds

  • 4 ounces bittersweet or semisweet chocolate, chopped into small pieces

  • 4 large eggs

  • ¼ cup sugar

  • 2 teaspoons flour, plus more for dusting the molds

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 247 milligrams cholesterol; 464 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 21 grams saturated fat; 36 grams fat; 2 grams fiber; 77 milligrams sodium; 8 grams protein; 28 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.

  2. Step 2

    Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.

  3. Step 3

    Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)

  4. Step 4

    When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.

  5. Step 5

    Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

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Ratings

5 out of 5
1,650 user ratings
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Comments

Nick P.

Paula,

I used to work as a pastry cook in a restaurant and the chocolate molten was the most popular dessert (we could do 60 in one batch of batter.) Make the batter all the way through and fill the cups, then refrigerate or freeze. They can go into the oven directly from the fridge or the freezer. If they're going in frozen, you may need to bake them just a little bit longer. I usually took them out when the surface (what would become the bottom) had just become matte.

Alex M

Good, but butter and dust with cocoa powder instead of flour - otherwise, white streaks are left on the cake upon removal.

June

I accidentally used 4 whites and 2 yolks. OOPS, I always mess that up. It's probobly because I know non the basic rules of baking. I mean hey, I'm still in school. BUT this recipe is delicious and I love making it. B.T.W Im like eleven so don't judge me. I'm still learning about conjigating verbs in Spanish.

M

I worked for JGV at Lafayette, Jean Georges and JoJo when it first opened. This was the most requested dessert on the menu. I’ve since made it many times served with homemade vanilla ice cream. Very little conversation at the table when served, my guests were always wolfing down this simple recipe. Always a hit.

Andrew

Does this recipe scale linearly by 3x to make 6 servings?

Sirri

can I add the melted chocolate mixture to the eggs and continue beating

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