Photo Allen McInnis, The Gazette   Molten chocolate cake

The late Nicolas Jongleux was one of the first chefs to serve this crusty, pudding-like cake in Montreal at La Cigale on St. Denis St. in the mid-1990s. Jongleux's torte is baked in a ramekin. It can be prepared in advance and cooked just before serving. For a taste of Montreal's most popular dessert, here's his recipe.

1/2 cup (110 grams) butter, plus more for buttering the cake pans

8 ounces (240 grams) best-quality semisweet chocolate, chopped

4 eggs

4 egg yolks

1/2 cup (100g) sugar

4 tablespoons (35g) flour

Vanilla ice cream to serve

1. Preheat oven to 425F (220C). Lightly butter six, 1-cup soufflé dishes or oven-proof bowls. I
2. n a small saucepan, melt butter and chocolate on low heat, and stir mixture until it is smooth. Remove from heat and let cool to room temperature.
3. Whisk eggs and yolks with sugar, followed by the flour. Stir the chocolate-butter mixture into the egg mixture until well blended.
4. Pour the mixture into the prepared dishes and bake for six minutes, or until a crust forms. Remove from oven and serve immediately with a scoop of ice cream.