Best 6 Jean Georgess Warm Soft Chocolate Cakes Recipes
Are you looking for a delightful and indulgent dessert that will tantalize your taste buds and leave you craving for more? Look no further! Jean Georgess's Warm Soft Chocolate Cakes are the epitome of chocolatey goodness, offering a perfect balance of rich flavors and a melt-in-your-mouth texture. With a crispy outer layer and a velvety smooth interior, these cakes are sure to become a favorite among chocolate lovers. In this article, we will guide you through the steps to create these delectable treats, ensuring a successful baking experience and an unforgettable dessert moment.
Here are our top 6 tried and tested recipes!
JEAN-GEORGES'S WARM SOFT CHOCOLATE CAKES
One of the most popular desserts in New York City has a brownie-like crust and a warm, creamy "pudding-like center." The only thing that makes this cake any better is some vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 4 individual cakes
Number Of Ingredients 6
Steps:
- Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
- In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
- Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
- Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
- Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
JEAN-GEORGES'S WARM SOFT CHOCOLATE CAKES
Steps:
- Preheat oven to 450 F. Butter and flour four 4-oz. molds (such as brioche tins), ramekins, or custard cups. Tap out excess flour; butter and flour them again and set aside. In a heatproof bowl set over simmering water, combine butter and chocolate. Heat until chocolate has almost completely melted. In an electric mixer with the paddle attachment, beat together eggs, yolks, and sugar until light and thick. Add melted chocolate mixture and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds. Place filled molds on a rimmed baking sheet and bake until the sides have set but the centers remain soft, 6-7 minutes. Invert each mold onto a serving plate and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake should fall out onto the plate. Serve immediately.
JEAN-GEORGES'S WARM CHOCOLATE CAKE
Just about every restaurant around has a version of molten chocolate cake on the menu, and many claim to be the original, but the cake that Jean-Georges developed at Lafayette Restaurant in New York is the most delicious, the one with the greatest contrast in textures. It's the only dessert that stays on the menu year-round at Jean Georges. (The photograph is pages 144-145.)
Yield serves 8 on it¿s own or 16 as part of fourplay
Number Of Ingredients 11
Steps:
- Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour. Set the ramekins on a baking sheet.
- Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts. Stir until smooth.
- Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium speed until frothy. Pour in the sugar and increase the speed to medium-high. Continue to beat until the eggs have tripled in volume.
- Scrape the butter and chocolate into the eggs. Beat until well mixed, scraping the bowl once or twice. Sift the flour over the batter and fold it in gently.
- Put the batter in a pastry bag and pipe into the ramekins. Cover with plastic wrap and refrigerate until you're ready to serve the dessert or for up to 8 hours.
- Take the cakes out of the refrigerator to bring them to room temperature. Heat the oven to 475°F or 450°F on convection.
- Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones. The centers will still be very soft.
- Invert the ramekins onto dessert plates. Leave for about 10 seconds, then lift off the ramekins. Spoon a little chocolate sauce around each cake. Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream. Garnish the ice cream with crystallized vanilla and the cake with confectioners' sugar, if you want. Serve immediately.
JEAN-GEORGES VONGERICHTEN MOLTEN CHOCOLATE CAKES
The original recipe for these wonderfully decadent cakes, a great idea for making them for Valentine's Day or any other special occasion. I included the neat bit of trivia for how these wonderful cakes came to be. Sometimes that best creations come from accidents :) TRIVIA: These cakes were supposedly created when Vongerichten was creating a new dessert recipe and pulled them out of the oven precipitately. When he cut into it one, instead of the dense crumb he expected, a center of molten chocolate oozed out, and a classic was born. - Linda Avery
Provided by Pixies Kitchen
Categories < 30 Mins
Time 27m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
- Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. 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 back to room temperature before baking.).
- Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
- Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
Nutrition Facts : Calories 317.9, Fat 27.5, SaturatedFat 16.1, Cholesterol 261.2, Sodium 41.8, Carbohydrate 14, Sugar 12.7, Protein 4.7
MOLTEN CHOCOLATE CAKE
Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.
Provided by Mark Bittman
Categories quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
- Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
- Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
- Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram
WARM CHOCOLATE CAKES
Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 4 individual cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
- Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
- Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
- Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.
Tips:
- Choose high-quality chocolate with a cocoa content of 70% or higher for a richer flavor.
- Use unsalted butter and bring it to room temperature before mixing to ensure it blends smoothly with the other ingredients.
- Do not overmix the batter, as this can result in a tough cake. Mix only until the ingredients are well combined.
- Use a kitchen scale to measure your ingredients for precise results.
- Preheat your oven to the correct temperature before baking to ensure even cooking.
- Do not overbake the cakes, as this can result in a dry texture. Check the doneness by inserting a toothpick into the center of a cake; it should come out with just a few moist crumbs attached.
- Let the cakes cool completely before serving to allow the flavors to develop and the texture to firm up.
Conclusion:
Jean-Georges' Warm Soft Chocolate Cakes are a delightful indulgence that are perfect for any occasion. With their rich chocolate flavor, soft and moist texture, and elegant presentation, these cakes are sure to impress your guests. Follow the tips and recipe provided in this article to create these delicious treats in your own kitchen. Remember to use high-quality ingredients, mix the batter carefully, and bake the cakes until they are just done. Enjoy the warm, soft chocolatey goodness of these cakes with your loved ones.
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