Jean-Georges' Molten Chocolate Cake

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Jean-Georges' Molten Chocolate Cake

The story goes that super-chef Jean-Georges Vongerichten (who recently opened his second Atlanta restaurant) took a chocolate cake from the oven just a wee bit too soon and presto! We recently tagged along with Jean-Georges as he prepared his signature Molten Chocolate Cake. See the photos and his recipe.

The story goes that super-chef Jean-Georges Vongerichten took a chocolate cake from the oven just a wee bit too soon and presto! The molten chocolate cake was born.

Jean-Georges' sinfully chocolate creation is available locally at his Spice Market restaurant at the W Midtown. We tagged along recently to watch him make it when he was in town for the opening of his second Atlanta restaurant, Market at the W Buckhead.

The occasion for this cooking session was Jean-Georges' visit to Atlanta for the opening of his latest restaurant, Market in the W Buckhead. First some ingredients, including Valrhona 66 percent Chocolate (or a good quality dark chocolate) ... and the chef is ready to create.

Butter and flour 6 4-inch nonstick brioche molds. Set aside on cookie sheet, refrigerate to keep cool.

Melt unsalted butter and chocolate together over a double boiler.

You can begin to smell the aroma of the chocolate. But there's more to be done.

The melted chocolate and butter awaits the next step.

Whip the yolks, eggs and sugar until fluffy.

Slowly add the flour and then the melted chocolate mixture; mix for 1 minute.

Adding the flour ...

Fill molds 7/8 full.

Here's a closer look, but no sampling yet. If you don't want to bake the cakes right away, put them in the fridge. When you're ready, let them come to room temperature before baking. Try not to think about how good it will taste. This may be difficult.

Bake at 350 degrees F for 5-6 minutes.

You're almost done. Invert the mold onto a serving plate ....

Here's the first little molten chocolate volcano. Still hiding under the mold, but you know it's there.

Chef Jean-Georges serves up this plate with a scoop of his Salted Caramel Ice Cream and delicate crisp cookies. As if the chocolate wasn't sinful enough.

Remove the mold, and the chocolate begins to call your name. Softly at first but clearly.

Poke the cake ever so slightly and chocolate lava pours out. Enjoy!

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The story goes that super-chef Jean-Georges Vongerichten took a chocolate cake from the oven just a wee bit too soon and presto! The molten chocolate cake was born.

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