Warm, Soft Chocolate Cake
by Jean-Georges Vongerichten
familyprinted-with-annotations
Ingredients
You have 1 of 6
protein
- ○2whole eggs(large)
- ○2large egg yolks(large)
dairy
- ○8 tablespoonsunsalted butter(plus more for molds)
grain
- ○2 teaspoonsall-purpose flour(plus more for dusting molds)
pantry staple
- ○4 ouncesbittersweet chocolate(preferably Valrhona)
- ✓1/4 cupsugar
Instructions
- Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
- 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.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
- Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
- Heat oven to 450°F. Place filled molds on a baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
- 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.
My notes
Baking time annotations:
- 7 mins if room temp
- 10-11 mins if refrig.