Molten Chocolate Cake Recipe

Chef Jean-Georges Vongerichten didn't realise it was a blessing in disguise when he accidentally pulled his chocolate sponge cake out of the oven ahead of schedule.

When he shattered the spongy exterior, an explosion of liquid chocolate spilling out of its confines, as if finally let free, greeted him.


4 oz unsalted butter
6 oz bittersweet chocolate
2 eggs

2 egg yolks
1/4 cup sugar
pinch of salt
2 tbsp all-purpose flour


1. Preheat oven to 450 degrees Fahrenheit. Remove the extra flour and butter from four 6-ounce ramekins. 

2. In a double boiler over simmering water, melt the butter and chocolate together.

In a medium mixing bowl, whisk together the eggs, egg yolks, sugar, and salt until thick and pale yellow.

3. Whisk the chocolate together with the flour and rapidly add it to the egg mixture.

Pour the batter into the ramekins using a spoon and bake for 12 minutes. 

Turn over carefully, set aside for 10 seconds, and then remove the ramekins. Serve while the food is still hot.