My brother loves chocolate and my warm chocolate cake from Jean-George Vongerichten, once a chef at Mandarin Oriental Hotel. It has been long that I haven’t made it. Exact oven temperature and timing are crucial to successful molten chocolate cakes. Too low the temperature or too short the time will result in collapsed cake with chocolate lava spilling over everywhere. Too high the temperature and lengthened time will make it a cake without the tempting molten chocolate. This festive season…. we have an excuse to indulge ourselves. My brother finished it with a satisfactory smile. Super!
Melt chocolate and butter over hot water.
Beat together the eggs, yolks and sugar until light and thick.
Blend well the chocolate and egg mixture. Fold in the flour gently.
Butter and lightly flour 4 – 5 custard cups or ramekins. Tap out the excess flour. Divide the batter among the cups.
Preheat the oven to 230°C. Bake the cake for 6 to 7 minutes.
Invert each cup onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the cup. Serve immediately.
If you can’t consume all cakes in one go. Refrigerate them without baking. Bring it to room temperature and follow the baking instructions for the next serving. Flexible!