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Molten Chocolate Cake, Jean Georges and other versions?

Anyone try to make different versions of the Molten Chocolate Cake? Jean Georges only uses 2 teaspoons of Flour while some recipes use a lot more. What does the added flour do to the cake?

Also some recipes fold the egg mixture with the melted chocolate, while other recipes just whisk everything together. Does it make a difference?

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  1. I haven't made this too many times, but having indulged in several different ones at fine restaurants, I think different recipes result in cakes with different textures... some will be lighter, others denser.

    I like the sound of this recipe from What Would Brian Boitano Make? I might make it soon:

    http://www.foodnetwork.com/recipes/br...

    1. Interesting question. I don't know the answer, because I've only baked one type -- the Nigella Lawson "Molten Chocolate Babycakes." Great recipe -- excellent, delicious and easy. And was written about extensively on this board a couple of years ago, so worth searching the archives.

      1. I love this version my Marcel Desaulniers. You make a ganache truffle and put it inside each cake, and it melts when the cake cooks. The only change I make is the addition of 1/2 teas. vanilla extract to the batter. It is quite easy to put together if you make the truffles in advance since you don't separate the eggs and beat the whites separately. The textural contrast between the cake and the melted truffle is really nice.

        http://food.ivillage.com/recipefinder...

        7 Replies
        1. re: bear

          Yay!! I've been looking for this recipe, off and on,for years; trying my own versions with mixed success. He was making those cakes before they became so trendy, before the internet really. To me this is much more preferable to the other versions which are mostly just undercooked batter. Not that I don't love me some batter, but this is just several notches above if you ask me. Thanks

          1. re: chromacosmic

            Your quite welcome. We just love these, and so do the friends that I've shared the recipe with. I agree, the soft batter style is tasty, but the melted ganache/truffle center in this version is even more decadent. Served with raspberry puree and either creme anglaise or unsweetened whipped cream you can't beat it, although they're great on their own, too.

          2. re: bear

            The Brian Boitano recipe follows the same idea. I am going to make it this weekend.

            1. re: TrishUntrapped

              Trish, let us know how Brian's recipe turns out.

            2. re: bear

              Where is the recipe, for some reason I can't find it.

              1. re: Funwithfood

                Here is a link to the recipe. Also read my comments below. This did come out really good.

                http://www.foodnetwork.com/recipes/br...

              2. I've used a few different recipes. In my experience, the amount of flour determines how "cakey" it is -- the less flour, the more of a truffle texture. More flour makes it closer to a brownie texture.

                I haven't noticed a difference with combining the ingredients in different ways.

                1. When Giada DL was first on the FN, she made a chocolate molten cake that was fabulous. I've since lost the recipe and am sick over it. I wanted to make it for Valentines. By chance, does anyone have that recipe? Thanks.

                  3 Replies
                  1. re: dawnb

                    Search foodnetwork.com for warm chocolate cake with berries.

                    1. re: maxie

                      Thanks maxie & Norm Man. I've been searching for "molten chocolate cake" so I missed what I was actually looking for.

                    2. re: dawnb

                      Link to Giada's Warm Chocolate Cake With Berries Recipe that "maxie" referenced:

                      http://www.foodnetwork.com/recipes/gi...