Intensely chocolatey with a molten truffle chocolate center, these small cakes are based on chef Jean-Georges Vongerichten’s signature dessert.
What You Will Need
- 2 oz. semisweet chocolate, finely chopped
- 1 tbsp. dark rum
- 3 tbsp. heavy cream
- 8 tbsp. unsalted butter, plus more for greasing
- 1⁄4 cup flour, plus more for dusting
- 6 oz. bittersweet chocolate
- 1⁄2 cup sugar
- 1 tsp. vanilla extract
- 1⁄4 tsp. kosher salt
- 3 eggs
- Confectioners’ sugar
- 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.
- 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, 3–4 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 2–3 minutes.
- To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioners’ sugar and serve immediately.