Molten chocolate cake derives its name from the cake's gooey chocolate center. It also is known as moelleux au chocolat (French for "soft"), puddle or lava cake. Its origins are disputed, although Chef Jean-Georges Vongerichten is widely credited for popularizing the dessert in the United States in the late 1980s.
The cake is usually baked in an individual portion in a ramekin and served warm. It is usually accompanied with a scoop of ice cream, crème anglaise, or barely sweetened whipped cream. It also can be dusted with confectioner's sugar or cocoa powder.
Recipe below.