Molten Chocolate Cakes

So I figured it's about time I posted a recipe and this is something my flatmate and I stumbled across a couple weeks ago when we just really wanted something chocolatey. I got this recipe off the food and wine website (you can find it he


re) It was contributed by Jean-Georges Vongerichten who, it turns out, is actually a pretty famous chef. Anyway we just loved this and since I'm making it tonight I thought I'd post it now so I have photos to accompany it!

You will need:

4 ounces of  unsalted butter (or 113 grams)
6 ounces (170 grams) of bittersweet chocolate (I used the Nestle Dark Cooking Chocolate)
2 eggs
2 additional egg yolks
1/4 cup of sugar
Pinch of salt
2 tablespoon flour (all-purpose)

Directions

1. Preheat the oven to 450°F (230°C)
2.  Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
3. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
4. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

MAKE AHEAD The batter can be refrigerated for several hours; bring to room temperature before baking.

We liked to add a little cream to ours

It's not the healthiest dessert in the world but dear god it's good! It's so quick and easy to make; I promise anyone can make it! Don't worry if the chocolate doesn't get into the egg mixture all that quickly or if you mix it more than you fold it or if you overbake it slightly. You'll always end up with some sort of gooey-chocolatey-cakey mess which will always be delicious!

As you can see from the photos our were a slight disaster (but the still tasted delicious!) I think they may have not worked because I didn't butter and flour the ramekins enough and they stuck and to get them out we had to break them. I've posted a photo of what they should look like for reference.

Let me know how it goes for you and if you want any more baking recipes!
xx