Chocolate lava cakes gained popularity in the late 1990s thanks to chef Jean-Georges Vongerichten, and they stayed on dessert menus for good reason: they are rich chocolate cakes and a velvety sauce all in one, and they're surprisingly easy to prepare in less than an hour. If you want to plan ahead, you can prepare the dough a day in advance, refrigerate it, and then put the cake in the oven when you're ready for dessert. This recipe, made in a 10-ounce baking dish, is for sharing, but you can also prepare it in two 6-ounce ramekins. Just reduce the cooking time from 7 to 9 minutes. Also be sure to use chopped chocolate bars or chocolate beans instead of chocolate chips here. Crisps are made with stabilizers that prevent melting and will negatively affect the texture of your dessert.
This article appeared first (in English) on NEW YORK TIMES