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Warm Chocolate Cakes

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

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100
  • gmabentley
    6 FEB, 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."
    Reply
  • JGT1
    6 FEB, 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!
    Reply

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