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Inspired by Jean-Georges 🇺🇸 New York City, United States

Molten Chocolate Lava Cakes Inspired by Jean-Georges

Individual chocolate cakes with a warm, flowing center, ready in minutes

Prep
15 min
Cook
7 min
Total
27 min
Yield
4 individual cakes
Level
Intermediate
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The legend behind it

Few desserts defined restaurant menus of the 1990s like the molten chocolate cake. Chef Jean-Georges Vongerichten tells the story that in 1987, while cooking in New York, he pulled a batch of chocolate sponge cakes from the oven too soon and found their centers still runny. Guests adored the warm, flowing chocolate, and the dessert became a signature that was soon copied by restaurants across the country.

The origin is disputed, however. In France, chef Michel Bras of Laguiole says he created his chocolate coulant in 1981 after two years of experimenting, using a frozen ganache center to create the liquid heart. Bras's version is a more engineered dessert, while the Jean-Georges cake relies on a short, hot bake, and both chefs have their champions. Whoever was first, the lava cake has become a modern classic.

This is our home version inspired by Jean-Georges, not his official recipe. It uses just a handful of ingredients and bakes in about 7 minutes, so you can mix the batter ahead and bake it while the dinner plates are cleared.

This is our own home recipe inspired by the dessert served at Jean-Georges. It is not the official recipe and we are not affiliated with Jean-Georges.

Tips for success

  • Every oven is different, so bake one test cake first to find your perfect timing.
  • Butter and flour the ramekins thoroughly, including the bottoms, so the cakes release cleanly.
  • Use the best chocolate you can find; it is the main flavor.
  • A few raspberries or a spoonful of salted caramel make a lovely garnish.

Molten Chocolate Lava Cakes Inspired by Jean-Georges

These molten chocolate lava cakes, inspired by Jean-Georges in New York, bake in 7 minutes with crisp edges and a warm liquid chocolate center. An easy, elegant dessert for four.

Prep
15 min
Cook
7 min
Total
27 min
Yield
4 individual cakes
Calories
~470/serving

Ingredients

Instructions

  1. Heat your oven to 450°F (230°C). Butter four 6-oz (175 ml) ramekins well and dust them with flour or cocoa, tapping out the excess. Set them on a baking sheet.
  2. Melt the butter and chocolate together in a heatproof bowl over barely simmering water, stirring until smooth. Let cool slightly.
  3. Beat the eggs, egg yolks, sugar and salt with a mixer on high speed until thick, pale and doubled in volume, about 5 minutes.
  4. Fold the warm chocolate mixture into the eggs, then quickly fold in the flour until just combined.
  5. Divide the batter among the ramekins. You can cover and refrigerate them for up to 6 hours at this point; bring to room temperature for 30 minutes before baking.
  6. Bake for 6 to 7 minutes, until the sides are set and the centers are still soft and jiggly.
  7. Let the cakes stand for 1 minute. Run a thin knife around each, cover with a plate and invert, then wait 10 seconds and lift off the ramekin.
  8. Dust with cocoa or powdered sugar and serve right away with ice cream or whipped cream.

Tools we use

Recipe from Miss Confection · https://missconfection.com/recipe/molten-chocolate-lava-cakes-inspired-by-jean-georges

Questions, answered

Why is my lava cake not runny in the middle?

It was baked too long. Even a minute too many sets the center, so pull the cakes when the middles still jiggle.

Who invented the molten chocolate cake?

It is disputed. Jean-Georges Vongerichten says he created it by accident in New York in 1987, while French chef Michel Bras says he developed his chocolate coulant in 1981.

Can you make lava cakes ahead of time?

Yes. Fill the ramekins up to 6 hours ahead and refrigerate, then let them sit at room temperature for 30 minutes and bake just before serving.

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