Eggs do a lot in baked goods, especially cakes. The proteins provide structure to the cake and help it rise. The natural lecithin in egg yolks emulsifies ingredients.

Few desserts are as satisfying as chocolate molten lava cake — a soft, delicate cake with a rich, melty center that spills onto the plate with the first bite. It looks impressive, tastes incredible, ...

This chocolate lava cake recipe, created by legendary chef Jean-Georges Vongerichten, is ready in under an hour. One bite of the molten chocolate cake's irresistible gooey center of warm dark ...