Jean-Georges's Warm Soft Chocolate Cakes

4 individual 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.


  • 8 tablespoons (1 stick) unsalted butter, plus more for molds

  • 2 teaspoons all-purpose flour, plus more for dusting molds

  • 4 ounces bittersweet chocolate, preferably Valrhona

  • 2 large whole eggs

  • 2 large egg yolks

  • ¼ cup sugar


  1. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.

  2. In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.

  4. Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.

  5. Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.

  6. Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

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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