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Molten Chocolate Cake

From SAVEUR Issue #135

by Susur Lee 

In 1999, while I was in Singapore developing new menus at Club Chinois, I invited Jean-Georges Vongerichten to fly over and cook with me at the World Gourmet Summit. It was the first time I had ever tasted his famous molten chocolate cake. I loved the soft sponginess of the cake's outer layer, similar to the texture of our Asian moon festival cake, but the best thing for me was the surprise inside—an oozing lava of melted chocolate.Keep reading »

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