Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a "chocolate decadence cake") and a soufflé. HistoryThe U.S.-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 has disputed that, 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 a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus. PreparationA molten chocolate cake has four main ingredients: butter, eggs, sugar, and chocolate. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser finished product; or are separated so that the egg whites can be whipped into an egg foam to provide more lift (and thus a lighter cake) when the mixture is baked. One recipe used the following proportions:2 extra large eggs1 extra large egg yolk5 tbsp. butter3 tbsp. sugar3.5 oz. dark chocolate3 tbsp. flour2 tsp. cocoa powderIt is then baked at 425 F, in water bath for 15 mins.

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