Jean-Georges Vongerichten Molten Chocolate Cakes – a delicious recipe with unsalted butter, bittersweet chocolate, eggs, egg yolks, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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, yolks, 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, then 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 450u00b0F (230u00b0C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be 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.
1117
kcal
Calories
84
g
Fat
65
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup unsalted butter, plus more to butter the molds, 8 ounces bittersweet chocolate, preferably Valrhona 66%, 4 eggs, 4 egg yolks, and more.
Yes, Jean-Georges Vongerichten Molten Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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