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Chocolate Lava Cake for Mindful Baking




From Jean Georges Vongerichten

When I worked at The Four Seasons Hotel in NYC, this was our go to recipe for chocolate lava cake - it is sublime and sheer perfection. For mindful baking, this is a great recipe - it involves using all of your senses, it is quick and easy to make, and almost everyone loves chocolate.


1 stick (4 ounces) unsalted butter, plus more for greasing the ramekins

6 ounces bittersweet chocolate, preferably Valrhona

2 eggs

2 egg yolks

1/4 cup granulated sugar

Pinch of kosher salt

2 tablespoons all-purpose flour, plus more for dusting the ramekins


Heat the oven to 450°F. Butter and lightly flour four 6-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet.

  • In a double boiler, over simmering water, melt butter with chocolate; whisk until smooth. Set aside to cool slightly.

  • In a medium bowl, beat eggs with egg yolks, sugar, and salt at high speed until thickened and pale.

  • Quickly fold the chocolate into egg mixture, along with flour.

  • Spoon batter into prepared ramekins and bake for 12 minutes, or until sides of cakes are firm but centers are soft.

  • Let cakes cool in ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each cake over, let stand for 10 seconds, and then unmold. Serve immediately.



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