GMA Recipe: Warm, Soft Chocolate Cake

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Warm, Soft Chocolate Cake
From chef and author Jean-George Vongerichten

Ingredients

1/2 cup (1 stick) butter, plus a little for buttering the molds

4 squares (4 ounces) bittersweet chocolate, preferably Valrhona

2 eggs

2 egg yolks

1/4 cup sugar

2 teaspoons flour, plus a little more for dusting

Directions

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 four squares, just until combined. 3. Butter and lightly flour four 4-ounce molds, custard cups or ramekins. Tap out the excess flour. 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 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.

Warm, Soft Chocolate Cake
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the mold; the cake will fall out onto the plate.