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From Chef Michael Mignano

Warm Chocolate Cake

Recipe Serves: 10 Individual Cakes

A note from the Chef:

There are a few claims about who invented this delicious cake. I’ve heard David Bouley created it back in 1985. Legend also says Jean-Georges Vongerichten made the first molten cake. And if you ask Jacques Torres, this tasty treat has its origins in the chocolatiers of France. No matter its creator, I know you’ll enjoy this luscious, chocolatey dessert.


  • 8 ounces chocolate
  • 6.7 ounces butter
  • 5 whole eggs
  • 4 egg yolks
  • 4 ounces granulated sugar
  • 2.3 ounces all-purpose flour
  • 1/4 teaspoon salt


  1. Melt the chocolate and butter together. Set aside to cool until 110 degrees.
  2. In a mixer fitted with a whisk attachment, beat the whole eggs, yolks and sugar on medium speed until a thick ribbon is achieved.
  3. Add the warm chocolate mixture to the egg foam, scraping down the bowl as necessary.
  4. Add the flour and salt, scraping down the bowl as necessary.
  5. Portion into prepared individual molds.
  6. Bake at 350 degrees until the cake is set on the outside but still gooey in the center.

This cake can be portioned into prepared molds and frozen for up to one month. Before serving, defrost the cakes, bring to room temperature and bake.