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Jean-Georges's Warm Soft Chocolate Cakes

One of the most popular desserts in New York City has a brownie-like crust and a warm, creamy "pudding-like center." The only thing that makes this cake any better is some vanilla ice cream.

Source: Martha Stewart Living, November 1998
Yield

Ingredients

Directions

Cook's Notes

Chef Jean-Georges recommends using Valrhona chocolate. He also suggests using brioche tins to give each individual cake an elegant shape; whatever molds you use, make sure they are well buttered.

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26
  • Susan Lopez
    5 MAR, 2014
    I've been making this for years with non-stick brioche tins. It never ceases to impress guests and is good for large dinner parties as you can make many large batches and serve as they come from the oven. Try it with les fruits rouges.
    Reply
  • nancycformichella
    24 SEP, 2011
    I also followed this recipe to a "t" and it was quick and incredibly easy! Will use this as one of my standards!
    Reply
  • lavi
    18 APR, 2011
    Followed the recipe to the 't' and it came out FANTASTIC!!! It is an easy and delicious dessert to whip up for all the dark chocolate fans!!
    Reply

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