By Jean-Georges Vongerichten and Mark Bittman
Here is some cool trivia. These cakes were supposedly created when Jean-Georges was creating a new dessert recipe and pulled them out of the oven precipitately. When he cut into it one, instead of the dense crumb he expected, a center of molten chocolate oozed out, and a classic was born.
1 cup unsalted margarine, plus more to grease the molds
8 ounces bittersweet chocolate, preferably good quality
4 egg yolks
1/2 cup sugar
4 teaspoons potato starch, plus more for dusting
In the top of a double boiler set over simmering water, heat the margarine and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
Beat together the melted chocolate and margarine (it should be quite warm). Pour in the egg mixture, and then quickly beat in the potato starch, just until combined.
Grease and lightly dust the ramekins or molds with potato starch (use eight 4-ounce molds, custard cups, or ramekins). Tap out the excess potato starch, then grease and dust them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately with pareve ice cream or pareve whipped cream.