chocolate puddle cakes

From their big debut in the 1990s from chef Jean-Georges Vongerichten to their ever-presence on dessert menus since, chocolate molten lava cakes are easily one of the most trodden tropes of the restaurant world. There are enough riffs on it out there to fill two internets; does anyone need another? The Smitten Kitchen has been lava cake-free since its 2006 inception mostly because I’m not terribly into warm, oozy desserts (I KNOW). But it’s not just about me anymore, is it? Last Valentines I had a moment of glowy domestic benevolence and decided to make them for the family and blew each and every one of their minds, most especially my husband, who demanded to know if I had known how to make them all along, why had I waited so long? Fair enough.

melt butter and chocolate
whisk in sugar, salt, an egg and yolk
lush chocolate batter

So here goes nothing. If tiny sunglasses, overalls (much to my delight), combat boots (ditto), flannels, slip dresses, small backpacks, choker necklaces, crop tops, and other 1990s treasures can have their moment again, why not these? At least, perhaps, for the duration of a single date night. Or, even better, an I-don’t-need-a-date-to-make-awesome-cake night.

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