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Chocolate Cakes

Revisiting that molten chocolate cake (healthier version)


Home Cooking

Revisiting that molten chocolate cake (healthier version)

Alice Patis | Jul 19, 2006 12:30 AM

If you're sick of molten chocolate cakes, skip this post. If you want to see a successful attempt at lite-ifying it, read on.

My starting recipe is the so-called source, Jean-Georges Vongerichten's recipe. One website that has his recipe is here:

This is my husband's favorite dessert of all time and he can't simply just eat less of it (in fact when I make it for him I have to double the serving size). So I've been tweaking it to lower the fat and/or simple carbs.

I've tried to decrease the butter but it doesn't work. What I've found works (though it lightens the texture) is to sub 2 egg whites for JGV's 2 egg yolks, halve the sugar, and use whole wheat flour instead of white. Here's my recipe:

1/2 cup unsalted butter, plus a little more to butter the molds
4 ounces chocolate, atleast 70% cacao (I use TJ’s Pound Plus Dark, in the red package)
2 eggs
2 egg whites
2 tablespoons sugar
2 teaspoons whole wheat flour
Unsweetened cocoa powder, for dusting
Whipped cream and strawberries, for garnish.

This is enough to bake in 2 12-oz ramekins (as I said, I double the serving size). The cake rises to 1/2 to 3/4 inches above the ramekin rim by the time it's done. It bakes to a pouffier texture (more airy) than JGV’s recipe, which is denser so that’s why he bakes this same amount in 4 4-oz ramekins. We actually like the pouffier texture better. I have to increase my baking time to 9-10 minutes because of the larger ramekins.

I’ve made this recipe thrice now just to make sure it works. Here’s a photo of the latest time:

Here’s the photo showing the molten core:

Here’s one of the many past discussions of molten chocolate cake on this board:

Anyone else make a healthier version with good results?

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