One of the most popular desserts in many restaurants around the world is a molten lava cake recipe that seems to magically have a decadent, soft interior surrounded by cake. Writer Irvina Lew has been trying her hand at making this warm Molten Chocolate Cake recipe. This is her interpretation of Restaurateur/Chef Jean-Georges Vongerichten’s ingredients and pastry chef Michel Rostang’s methodology for making this recipe. She tells us she’s made it at home a few times successfully, and is still trying to reach “chef-level” perfection.

Chocolate Molten Cake

Makes 4 individual cakes

Ingredients:

½ cup (1 stick) butter, plus some for buttering the molds

4 squares (4 ounces) bittersweet chocolate, preferably Valrhona

2 eggs

2 egg yolks

¼ cup sugar

2 tsp flour, plus more for dusting

Method:

1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolk and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, the butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
4. Preheat the oven to 450F. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Hungry for more? Read Irvina’s account about what it’s like to go to one of Jean-Georges Vongerichten’s restaurants around the world. Here’s another recipe Irvina obtained for Real Food Traveler readers, from another famous chef, this time from Jose Andres for his Patatas Bravas.

Pin this Molten Chocolate Cake Recipe to Pinterest so you can make it again and again.

— Story by Irvina Lew