Dec 2 9, 2 01 0

Molten Chocolate Cakes

Intensely chocolatey with a molten truffle chocolate center, these small cakes are based on chef Jean-Georges Vongerichten's signature dessert. MAKES 6 INDIVIDUAL CAKES

INGREDIENTS
2 oz. semisweet chocolate, finely chopped 1 tbsp. dark rum 3 tbsp. heavy cream 8 tbsp. unsalted butter, plus more for greasing cup flour, plus more for dusting 6 oz. bittersweet chocolate cup sugar 1 tsp. vanilla extract tsp. kosher salt 3 eggs Confectioners' sugar

Credit: Maxime I attoni

INSTRUCTIONS
1. Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 portions. Shape each portion into a ball; refrigerate until chilled. 2. Heat oven to 425. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt, and eggs with a hand mixer on medium-high speed until thick and pale, 34 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 23 minutes. 3. To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately.