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Jean-Georges’s Warm Soft Chocolate Cakes
Recipe Summary
Yield: Makes 4 individual cakes
Ingredients
Ingredient Checklist
8 tablespoons (1 stick) unsalted butter, plus more for molds
2 teaspoons all-purpose flour, plus more for dusting molds
4 ounces bittersweet chocolate, preferably Valrhona
2 large whole eggs
2 large egg yolks
1/4 cup sugar
Cook's Notes
Chef Jean-Georges recommends using Valrhona chocolate. He also suggests using brioche tins to give each individual cake an elegant shape; whatever molds you use, make sure they are well buttered.
Gallery
Jean-Georges’s Warm Soft Chocolate Cakes
Recipe Summary
Yield: Makes 4 individual cakes
Gallery
Jean-Georges’s Warm Soft Chocolate Cakes
Jean-Georges’s Warm Soft Chocolate Cakes
Jean-Georges’s Warm Soft Chocolate Cakes
Recipe Summary
Yield: Makes 4 individual cakes
Recipe Summary
Yield: Makes 4 individual cakes
Yield: Makes 4 individual cakes
Makes 4 individual cakes
Ingredients
Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for molds
- 2 teaspoons all-purpose flour, plus more for dusting molds
- 4 ounces bittersweet chocolate, preferably Valrhona
- 2 large whole eggs
- 2 large egg yolks
- 1/4 cup sugar
Directions
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.
Preheat oven to 450 degrees. Place filled molds on a rimmed 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.
Cook's Notes
Chef Jean-Georges recommends using Valrhona chocolate. He also suggests using brioche tins to give each individual cake an elegant shape; whatever molds you use, make sure they are well buttered.
Cook’s Notes
Chef Jean-Georges recommends using Valrhona chocolate. He also suggests using brioche tins to give each individual cake an elegant shape; whatever molds you use, make sure they are well buttered.
Reviews (3)
Add Rating & Review
27 Ratings
5 star values:
10
4 star values:
4
3 star values:
8
2 star values:
4
1 star values:
1
Reviews (3)
Add Rating & Review
27 Ratings
5 star values:
10
4 star values:
4
3 star values:
8
2 star values:
4
1 star values:
1
Add Rating & Review
27 Ratings
5 star values:
10
4 star values:
4
3 star values:
8
2 star values:
4
1 star values:
1
27 Ratings
5 star values:
10
4 star values:
4
3 star values:
8
2 star values:
4
1 star values:
1
27 Ratings
5 star values:
10
4 star values:
4
3 star values:
8
2 star values:
4
1 star values:
1
- 5 star values:
- 10
- 4 star values:
- 4
- 3 star values:
- 8
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
03/05/2014
I've been making this for years with non-stick brioche tins. It never ceases to impress guests and is good for large dinner parties as you can make many large batches and serve as they come from the oven. Try it with les fruits rouges.
Martha Stewart Member
Rating: Unrated
09/24/2011
I also followed this recipe to a "t" and it was quick and incredibly easy! Will use this as one of my standards!
Martha Stewart Member
Rating: 3 stars
04/18/2011
Followed the recipe to the 't' and it came out FANTASTIC!!! It is an easy and delicious dessert to whip up for all the dark chocolate fans!!
Martha Stewart Member
Rating: 5 stars
03/05/2014
I've been making this for years with non-stick brioche tins. It never ceases to impress guests and is good for large dinner parties as you can make many large batches and serve as they come from the oven. Try it with les fruits rouges.
Rating: 5 stars
Rating: Unrated
09/24/2011
I also followed this recipe to a "t" and it was quick and incredibly easy! Will use this as one of my standards!
Rating: Unrated
Rating: 3 stars
04/18/2011
Followed the recipe to the 't' and it came out FANTASTIC!!! It is an easy and delicious dessert to whip up for all the dark chocolate fans!!
Rating: 3 stars
All Reviews for Jean-Georges’s Warm Soft Chocolate Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Jean-Georges’s Warm Soft Chocolate Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
