My brain’s a little under-caffeinated today so I thought I’d bring you a recipe. Because chocolate cake, warm, soft, and straight out of the oven? Delicious. Also, I’ll admit to being a little snacky right now:) Enjoy!
Chocolate Cakes with Liquid Centers
The original version of this recipe was made famous by chef Jean-Georges Vongerichten who says that this oozing molten chocolate cake happened completely by accident. The idea is fairly common now but it’s a great dessert for, say, Valentine’s Day. It’s quick, impressive, and can be pre-made and baked at the last minute, another big plus. These little cakes are tasty but easy to overcook. If that happens, well, you’ve still got chocolate cake.
115g / ½ cup unsalted butter, plus additional butter to grease molds
113g / 4 oz. bittersweet chocolate
2 eggs
2 egg yolks
50g / ¼ cup sugar
16g / 2 T. flour
cocoa for dusting (or use flour, but cocoa will look better)
1. Microwave the butter and chocolate together on low heat (I use 30% power, stirring every couple of minutes) until the chocolate is melted. In the meantime, beat together the eggs, yolks, and sugar until light and thick.
2. Beat together the melted chocolate and butter. Pour in the egg mixture, then quickly beat in the flour, just until combined.
3. Butter four 4-ounce molds, custard cups, or ramekins, then dust with cocoa and tap out the excess. Divide the batter among the molds. (At this point you can cover and put these in the fridge until you are ready to bake; I’ve done this up to a day in advance.)
4. Preheat the oven to 450°F. Bake the molds on a tray for 7–10 minutes (depending on ramekin size and batter temperature); the center should still be soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds, then unmold. Serve immediately. Excellent with ice cream and strawberry sauce.
Makes 4 individual cakes.
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J.R. Johnson 
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