Molten Chocolate Cake
This is the original, supremely rich version of the iconic molten chocolate cake created by Jean-Georges Vongerichten.
Ingreadient :
- 1/2 cup (4 ounces) unsalted butter, cubed, plus more for greasing the ramekins
- 2 tablespoons all-purpose flour, plus more for dusting the ramekins
- 6 ounces bittersweet chocolate, preferably 66% cacao Valrhona, chopped (about 1 cup plus 1 1/2 tablespoons)
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
Direction :
- 1/2 cup (4 ounces) unsalted butter, cubed, plus more for greasing the ramekins
- 2 tablespoons all-purpose flour, plus more for dusting the ramekins
- 6 ounces bittersweet chocolate, preferably 66% cacao Valrhona, chopped (about 1 cup plus 1 1/2 tablespoons)
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
