Valentine's Day...Warm Chocolate Molten Cake Jean Georges

 Jean Georges Vongerichten was the chef who "invented" the warm chocolate cake, and originally, it was a mistake. I first tasted it in France while on vacation with some dear friends at the Chateau d'Ige in Burgundy in the '90's. At the end of the meal, my girl friend and I very coyly declined dessert but my friend's husband ordered this chocolate cake. He graciously offered us a bite and what ensued after that was a big fork fight to the death.

Later, when I came home, I purchased brioche pans and made it for dessert every time I had a small dinner party. Everyone raved and thought I was a genious! It never let me down.

Make sure you use a premium chocolate brand. That is what this cake is all about. You can double or triple the recipe depending on the number of guests.

This desert became so popular in the 90's that we all got sick of seeing it on the menu.  I have not made it in years but it is perfect for Valentine's Day as it can be made ahead, refrigerated and baked at the last minute.  Trust me, you can't go wrong!

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Serves 4

Ingredients

1/2 cup unsalted butter, plus more to butter the molds

4 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting

premium vanilla or coffee ice cream (optional)

Method

1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick

.2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately. with or without ice cream 

Source: Adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Mark Bittman and Jean-Georges Vongerichten

Suzanne Lenzer picture NYT