created: 2006-08-01 00:54:37
servings: four 6oz. cakes
Jean George Vongerichten's recipe. Quick, easy and the best molten chocolate cake I've ever eaten.
1 stick unsalted butter 6oz. best quality bittersweet chocolate 2 eggs 2 yolks 1/4 c. sugar pinch salt 2 Tb. AP flour Preheat oven to 450 Butter and flour four 6oz. ramekins Melt butter and chocolate over a water bath Beat eggs, yolks, sugar and salt until thick and pale Stir butter and chocolate with a spatula until smooth. Quickly fold chocolate mixture into the eggs along with the flour Pour into ramekins and bake for 10 -12 minutes or until the edges are firm but the center is soft. Cool cakes for one minute, then invert and unmold. The center should be molten when you cut into it. If not, you cooked it too long. It will still taste good, but not as good as when it's molten, try a shorter baking time next time around Dust with powdered sugar and serve cakes by thenselves or with... mint creme anglaise raspberry coulis espresso creme anglaise whipped cream ginger whipped cream home made or best quality vanilla, malted vanilla, caramel or espresso ice cream. The possibilities are endless