The dish that changed something · 1981
Coulant au chocolat
Michel Bras · 1946 · Laguiole, Aubrac
A chocolate cake with a centre that runs, got by baking around a frozen ganache core. Within ten years it was on menus on every continent, usually under a name Bras did not give it.
Why it works
The centre goes in frozen, so the outside bakes while the middle only thaws. The cake is done in the minute where the two meet, and not after it.