Famed French chef Jean-Georges Vongerichten invented the molten chocolate cake in the late 80s, and it was all by accident. He was making a chocolate sponge cake and took it out of the oven too early, discovering the runny chocolate center we’ve all come to know and love. The cake because super popular and restaurants all over the world starting adding similar versions to their menu throughout the 90s.
Here, Ryan Scott shares his version, which is super simple and can be made in a microwave in just a couple of minutes!
- 2 tablespoons milk
- 2 tablespoons butter
- 2 tablespoons semi-sweet chocolate chips
- 2 tablespoons cocoa powder
- 1 egg yolk
- 2 teaspoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons sugar
- 3 pieces milk chocolate
- 2 cups fresh raspberries, plus more for garnsih
- 1/4 cup sugar
- 1/2 teaspoon fresh lemon juice
Start with a bowl of the flour, and whisk in sugar, salt, baking powder and cocoa and mix evenly. Set aside.
In a separate microwave-safe bowl, add the chocolate chips, milk, and butter and stir together. Microwave for 60 seconds, or until chocolate chips are melted.
Combine the flour mixture into the melted chocolate mixture. Add the egg yolk after mixing in the dry ingredients, so that the egg doesn’t scramble from the heat. Mix until it’s evenly combined.
Spray a microwave safe mug with baking spray.
Using a ziptop plastic bag or piping bag, add 1/3 of batter into sprayed mug. Next, ~ Place 3 pieces of milk chocolate stacked on top of each other into the mug. Pipe more batter on top of the chocolate.
Microwave the mug cake for about 1 minute. Note: Not all microwaves are the same so times may vary,
Remove from microwave and let cool for about 1 minute. Flip mug over onto plate to get the cake out.
Make the raspberry sauce: Combine 2 cups raspberries, sugar and lemon juice in a large bowl. Mash until you have a coarse sauce.
Pour raspberry sauce over cake and serve immediately.