Molten Chocolate Cakes

Molten chocolate cakes — also known as chocolate lava cakes — are rich individual chocolate cakes with oozing molten centers. The original recipe was created by master chef  Jean-Georges Vongerichten fortuitously, when he pulled a chocolate cake out of the oven before it was done and discovered the center to be wonderfully warm and pudding-like. Surprisingly, they’re easy enough for even the novice baker to make at home. What’s more, they can be prepared ahead of time, stored in the fridge and then baked at the last minute.



You’ll need six oven-proof 6-ounce ramekins for the recipe, which you can find at any kitchen store. Begin by buttering them liberally to ensure the cakes release easily.



INGREDIENTS

1 stick (1/2 cup) unsalted butter, plus more for buttering ramekins

6 ounces bittersweet chocolate, chopped, best quality such as Ghirardelli

2 large eggs

2 large egg yolks

1/4 cup plus 2 tablespoons light brown sugar, packed

1 teaspoon vanilla extract

Pinch of salt

3 tablespoons all purp

INSTRUCTIONS

Preheat the oven to 450°F. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.

Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.

For full instructions please see : www.onceuponachef.com

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