Indulge in the ultimate Valentine’s Day treat with this decadent molten chocolate cake, a creation by the renowned chef Jean-Georges Vongerichten. Elevate your Valentine’s Day dinner with this supremely rich and iconic dessert, making it a perfect addition to your special celebration. Impress your loved one with this Valentine’s special recipe, creating a sweet and unforgettable moment during your romantic dinner.
Celebrate the magic of love with a Valentine’s Day special – the enchanting Molten Chocolate Cake. Elevate your romantic dinner with this indulgent dessert that boasts a lusciously cakey exterior and a seductive, warm center of flowing dark chocolate. Crafting this Valentine’s special is surprisingly easy, and you’ll have a decadent treat ready in under an hour. To ensure an extraordinary experience, use the finest quality chocolate; it truly makes a significant difference.
These irresistible, gooey delights are perfect on their own, but consider presenting them with a touch of elegance by serving alongside sweetened whipped cream or velvety vanilla ice cream. Let the richness of this chocolate molten cake recipe set the stage for a memorable Valentine’s Day dinner, where every bite is a declaration of love.
- 1 stick (4 ounces) unsalted butter, plus more for greasing the ramekins
- 6 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of kosher salt
- 2 tablespoons all-purpose flour, plus more for dusting the ramekins
Directions
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JULIA HARTBECK Gather the ingredients.
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JULIA HARTBECK Preheat oven to 450°F. Butter and lightly flour four 6-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet.
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JULIA HARTBECK In a double boiler, over simmering water, melt butter with chocolate.
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JULIA HARTBECK In a medium bowl, beat eggs with egg yolks, sugar, and salt at high speed until thickened and pale.
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JULIA HARTBECK Whisk melted chocolate until smooth.
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JULIA HARTBECK Quickly fold it into egg mixture, along with flour.
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JULIA HARTBECK Spoon batter into prepared ramekins and bake for 12 minutes, or until sides of cakes are firm but centers are soft.
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JULIA HARTBECK Let cakes cool in ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each cake over, let stand for 10 seconds, and then unmold. Serve immediately.
Make ahead
The batter can be refrigerated for several hours; bring to room temperature before baking.
Note
Molten chocolate cake is easily one of the ultimate Valentine’s Day desserts: simple, sexy, and indulgent. For an extra surprise, try one of these recipes for molten cakes filled with caramel or molten cakes filled with raspberry sauce.
Serve with
While chocolate molten cakes easily stand alone, they’re over-the-top when served with whipped cream or vanilla ice cream.
Suggested pairing
Chocolate is too intense and bitter for many sweet wines but not port. Try this dessert with a ruby port.
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