Molten Chocolate Cake
Molten Chocolate Cake
Dense and fudgy along the edges and liquified in the center, this molten chocolate cake recipe resists overbaking due to a cleverly placed ganache truffle. This dessert is intended to be served straight out of the oven; feel free to prepare the ganache and batter up to 24 hours ahead of time so that it’s easy to fire off the cakes “à la minute.”
This recipe is adapted from a version inspired by the Jean-Georges Vongerichten dessert, which originally ran in the 2011 SAVEUR 100.
Featured in “You Don’t Have to Apologize For Loving This 90’s Dessert.”
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