Jean-Georges’ warm, soft chocolate cake featured in his cookbook “Jean-Georges: Cooking at Home with a Four-Star Chef” has the holy trinity of what makes a great dessert for any college student: it’s yummy, cheap and incredibly easy to make. Not only can it be ready to eat in around 30 minutes, but most of the ingredients are probably in your cabinet already. So when you are in the mood for an indulgent treat, this is an easy go-to. Pair it with a scoop of vanilla ice-cream as well as some berries and you’ll sure be in heaven.
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
1 stick of butter, plus a little extra for buttering the ramekins
4-oz. bittersweet chocolate
2 egg yolks
1/4 cup sugar
2 teaspoons, plus a little extra to dust the molds
1. Preheat oven to 450°F.
2. Heat chocolate and butter in a double boiler (I improvised and used 2 sauce pans) over medium-low heat.
3. While chocolate and butter melt, whisk the eggs, the yolks, and the sugar until it thickens.
4. Once melted, beat chocolate and butter together.
5. Add egg mixture to melted chocolate and butter.
6. Pour flour into the double boiler and combine it into the mixture.
7. Butter and flour 4 ramekins (4-oz. each). Remove excess flour and repeat.
8. Evenly distribute cake batter among the four molds.
9. Place ramekins on a baking sheet and put in oven for 7 minutes, or until sides set.
10. Invert molds on a plate and allow them to sit for at least 10 seconds.
11. Lift mold’s corner so cake falls onto plate.
Check out these other related articles: