Go Back

Jean-Georges Molten Lava Cake

Decadent dark chocolate cakes with lightly set edges and irresistibly soft centers that melt into a river of chocolate when cut. This foolproof Jean-Georges style molten lava cake delivers fine dining drama with simple at-home steps.
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Servings: 4

Ingredients

  • 1/2 cup unsalted butter, cubed, plus more for greasing the ramekins
  • 2 tablespoons all-purpose flour
  • Cocoa powder for dusting the ramekins
  • 6 ounces bittersweet chocolate preferably at least 66% cacao Valrhona, chopped
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt

Instructions

  • Prep all the ingredients before you start
  • Preheat oven to 450°F. Butter and lightly dust four 6oz ramekins with cocoa powder then tap out any excess and set the ramekins on a baking sheet.
  • Set up your double boiler: Fill a medium saucepan with water to a depth of 1 inch and bring to a boil over medium-high and reduce heat to medium-low to maintain a simmer.
  • Combine chocolate and butter in a medium-size heatproof bowl and set bowl over simmering water in pan, making sure bottom of bowl doesn’t touch water. Cook over medium-low, stirring occasionally and adjusting heat as needed to maintain a simmer, until chocolate mixture is melted and smooth, 5 to 10 minutes. Remove from the heat and set aside.
  • Beat eggs, egg yolks, sugar, and salt in a mixer fitted with the whisk attachment on high speed until thickened and pale, about 2 to 3 minutes.
  • Quickly fold melted chocolate mixture and flour into egg mixture in bowl until well combined and no streaks remain.
  • Spoon batter into prepared ramekins (about 1/2 cup per ramekin) and smooth the top using a small offset spatula if needed. Place baking sheet with ramekins in the preheated oven; bake until tops of cakes are just set and edges spring back when touched but centers still feel soft, about 9 to 12 minutes (depending on your oven).
  • Remove cakes from oven and let cool in ramekins on baking sheet for 1 minute.
  • Working quickly with one ramekin at a time, cover ramekin with an inverted dessert plate. Carefully turn over and let stand 10 seconds before lifting the ramekin to unmold cake.
  • Repeat with remaining cakes and serve immediately!

Notes

  • The batter can be refrigerated for several hours; simply bring it to room temperature before baking.
  • The fully cooked molten chocolate cakes can also be refrigerated for up to three days or frozen for up to one month in an airtight container.