Molten Chocolate Cake--preparation advice

I'm planning on making Jean-Georges famous warm chocolate cake for dessert on Valentine's Day. The recipe is here here. My issue is that I would like to make the batter beforehand and then bake the ramekins after dinner. Any thoughts about this? Will the mixture harden? Has anybody tried making this or a similar recipe in 2 parts?
Any wisdom would be greatly appreciated!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: