Molten Chocolate Cake

Indulge in the decadent delight of Molten Chocolate Cake, a creation by chef Jean-Georges Vongerichten that promises a rich, gooey center encased in a delicate chocolate shell. This iconic dessert is perfect for impressing guests or simply treating yourself to a luxurious sweet experience.

Ingredients:

- 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

Instructions:

1. Preheat oven to 450°F (230°C). Butter and lightly flour four 6-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet.

2. Fill a medium saucepan with water to a depth of 1 inch; bring to a boil over medium-high heat, then reduce heat to medium-low to maintain a simmer.

3. Combine chopped chocolate and cubed butter in a medium heatproof bowl. Set the bowl over the simmering water, ensuring the bottom of the bowl doesn’t touch the water.

4. Cook over medium-low heat, stirring occasionally, until the chocolate and butter are melted and smooth, about 16 to 20 minutes. Remove from heat and set aside.

5. In a separate medium bowl, beat the eggs, egg yolks, sugar, and salt with an electric mixer fitted with the whisk attachment on high speed until thickened and pale, about 2 to 3 minutes.

6. Whisk the melted chocolate mixture until smooth. Quickly fold the melted chocolate mixture and flour into the egg mixture in the bowl until well combined and no streaks remain.

7. Spoon the batter into the prepared ramekins (about 1/2 cup per ramekin) and smooth the tops using a small offset spatula if needed.

8. Place the baking sheet with the ramekins in the preheated oven and bake until the tops of the cakes are just set and the edges spring back when touched, but the centers still feel soft, about 9 to 12 minutes.

9. Remove the cakes from the oven and let them cool in the ramekins on the baking sheet for 1 minute.

10. Working with one ramekin at a time, cover the ramekin with an inverted dessert plate. Carefully turn it over and let it stand for 10 seconds before lifting the ramekin to unmold the cake. Repeat the unmolding procedure with the remaining cakes.

11. Serve the Molten Chocolate Cakes immediately, allowing the rich, gooey centers to delight your taste buds.

Enjoy the exquisite pleasure of this Molten Chocolate Cake, where each bite melts into a symphony of chocolatey goodness. It's a dessert that elevates any occasion with its luxurious texture and unforgettable taste.