Jean-Georgess Warm Chocolate Cake Recipe

Name: Jean-Georgess Warm Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅛ tablespoons (255g) unsalted butter, cut into pieces; 8 1/2 ounces (250g) bittersweet chocolate (preferably Guittard Quetzalcoatl 72% cacao), chopped; 5 large egg yolks; 5 large eggs; 1/2 cup plus 2 tablespoons (125g) sugar; 1/3 cup plus 1 tablespoon (50g) all-purpose flour; Chocolate Sauce (page 268); Chocolate Crumble (page 213); Vanilla Bean Ice Cream (page 220); Crystallized Vanilla (page 186; optional); Confectioners sugar (optional)

Servings: persons

⅛ tablespoons (255g) unsalted butter, cut into pieces
8 1/2 ounces (250g) bittersweet chocolate (preferably Guittard Quetzalcoatl 72% cacao), chopped
5 large egg yolks
5 large eggs
1/2 cup plus 2 tablespoons (125g) sugar
1/3 cup plus 1 tablespoon (50g) all-purpose flour
Chocolate Sauce (page 268)
Chocolate Crumble (page 213)
Vanilla Bean Ice Cream (page 220)
Crystallized Vanilla (page 186; optional)
Confectioners sugar (optional)

1
Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour.
2
Set the ramekins on a baking sheet.
3
Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts.
4
Stir until smooth.
5
Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk.
6
Beat at medium speed until frothy.
7
Pour in the sugar and increase the speed to medium-high.
8
Continue to beat until the eggs have tripled in volume.
9
Scrape the butter and chocolate into the eggs.
10
Beat until well mixed, scraping the bowl once or twice.
11
Sift the flour over the batter and fold it in gently.
12
Put the batter in a pastry bag and pipe into the ramekins.
13
Cover with plastic wrap and refrigerate until youre ready to serve the dessert or for up to 8 hours.
14
Take the cakes out of the refrigerator to bring them to room temperature.
15
Heat the oven to 475F or 450F on convection.
16
Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones.
17
The centers will still be very soft.
18
Invert the ramekins onto dessert plates.
19
Leave for about 10 seconds, then lift off the ramekins.
20
Spoon a little chocolate sauce around each cake.
21
Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream.
22
Garnish the ice cream with crystallized vanilla and the cake with confectioners sugar, if you want.
23
Serve immediately.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅛ tablespoons (255g) unsalted butter, cut into pieces, 8 1/2 ounces (250g) bittersweet chocolate (preferably Guittard Quetzalcoatl 72% cacao), chopped, 5 large egg yolks, 5 large eggs, and more.

Yes, Jean-Georgess Warm Chocolate Cake 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.

That's it — enjoy your meal!

Jean-Georgess Warm Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions