Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.

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  • Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.

  • Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.

  • Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.

Reviews (2)

100 Ratings
  • 5 star values: 19
  • 4 star values: 27
  • 3 star values: 34
  • 2 star values: 13
  • 1 star values: 7
Rating: Unrated
02/06/2015
Mine have been baking at 450 for almost fifteen minutes and aren't close to done on top - still very wet. Wonder what I've done wrong? Followed the ingredients/instructions to a "T."
Rating: Unrated
02/06/2015
This all sounds delicious but wondering if using cocoa powder instead of flour to dust the ramekins makes sense? Either way, I love your enthusiasm, Thomas!