Jean-Georges Vongerichten claims he invented this cake although Jacques Torres disputes that. "he was the first to make it in America, but it existed in France already" Jacques said. In any case according to Jean-Georges, the cake was not deliberately developed but the result of a mistake. He pulled a classic chocolate pain biscuit (sponge cake) from the oven too soon and it had a runny but very delicious center. Voila!
This is the perfect recipe for a dinner party because it can be made hours/days in advance. All you need to do it pop it into the oven for 10 before you are serving dessert. How easy is that?
Dark Flowing Chocolate Cake or Chocolate Molten Cake
Butter a 12 hole muffin tin and dust with cocoa. Set aside
In the microwave melt 12 ounces of semi sweet chocolate, 12 ounces of butter, and 1/2 cup of cream. Check every minute, stirring until everything is melted and smooth. Set aside to cool a bit.
In a bowl mix 3/4 cups of sugar with 2/3 cup of flour add the melted chocolate mixture and then 5 eggs adding them one at a time.
Fill the cupcake pan and refrigerate at least one hour and up to a couple days. Preheat the oven to 450 and bake for 10-12 minute. You know they are done when the outsides and most of the top is set and he center is still slightly runny. Let them cool for 2 minutes and then place a sheet pan on top of the muffin pan and invert them. Serve them with ice cream, a drizzle of caramel or fresh whipped cream.....whatever you fancy.