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| Molten chocolate cake |
Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. The name derives from the dessert's liquid chocolate center. Some other names used are chocolate fondant, chocolate moelleux and chocolate lava cake.
The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres disputes this, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it became almost a de rigueur inclusion on high-end restaurant dessert menus.
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| Chocolate lava cake smothered in chocolate sauce |
Molten chocolate cakes characteristically contain five ingredients: butter, eggs, sugar, chocolate, and flour. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser pastry, or separated, with the white whipped into an meringue to provide more lift and a lighter result. A tablespoon of strong coffee is sometimes added to enhance the chocolate flavor.
The cakes are typically baked in individual portions in ramekins.
Fresh raspberries, a drizzling of raspberry and/or chocolate sauce, and dustings of powdered sugar are typical enhancements. Also, a sprig of mint is sometimes used as a garnish.
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