Molten Chocolate Cake

You might find this sinfully delicious cake under a number of aliases: Chocolate Molten; Lava Cake; Molten chocolate cake; and Chocolate Lava Cake. This luscious and rich dessert was invented in the 90’s by Jean-Georges Vongerichten. According to world renowned chef/restaurateur (Jean-George was just named restaurant of the year by the James Beard Foundation) he invented the dessert by accident when he under baked a cake.

The cake is surprisingly easy to make and is really versatile. I’ve made it a number of ways using different kinds of fruit; with different kinds of chocolate, sea salt, mint, orange zest; with and without liqueur; with fresh whipped chantilly cream; and ice cream.

Most recently I made one with mint chocolate, fresh strawberries, topped with fresh mint (from my herb garden) and a chantilly cream. The recipe is as followed: Yields around 2-6oz soufflé ramekins, 2 mixing bowls and 1 small sauce pan. In a bain-marie melt 4oz of butter with 4 oz dark chocolate. In a separate mixing bowl mix 2 whole eggs, 2 yolks, 2oz of sugar, and a pinch of salt. Temper egg mixture with the chocolate and fold in 2 teaspoons of flour. Pour batter in butter and cocoa dusted ramekins and chill batter for 1-2 hours. Bake at 400 F until done- edges should be firm and center should be jiggly.

Rest for a few minutes and turn on to a plate, serve with cream, and garnish.