Photo: Chocolate Molten Cakes Recipe
Ingredients
- 1/2 pound (2 sticks) unsalted butter, plus more for greasing
- 1/2 pound bittersweet chocolate, at least 60 percent, plus 8 (1-inch) squares
- 1/2 cup granulated sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
Directions
Preheat the oven to 350 degrees F. Butter 4 (6-ounce) ramekins and set aside.
Over a double boiler, melt the butter and chocolate, whisking until smooth. Whisk in the sugar and transfer to a medium bowl. Whisk in the eggs and flour until smooth. Pour the batter into the prepared ramekins about 2/3 full. Place 1 of the small chocolate squares right in the middle of each cake and press down with your fingers so it rests in the middle of the ramekin. Bake the cakes until slightly puffy and set around the edges, 20 to 25 minutes. Don't worry if your cake tester comes out wet, the center should still be loose.
BYOC: Use a nice sea salt to garnish, or try toasted coconut flakes, toasted and chopped nuts, fresh berries in the summer or freshly whipped cream
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 55 reviews
By toymwya
Helena
on March 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy and delicious!
By emg2
on January 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made these several times to rave reviews from our guests!! Simple, elegant, and delicious! Make sure the sugar is fully dissolved as it is added to the chocolate. Fresh whipped topping, toasted coconut, caramel drizzle, and sea salt have been big hits for toppings!
By nitikie
on January 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Had to bake longer as my ramekins are larger, probably why I see people saying theirs came out to a soupy mess.
The smell is intoxicating already. Put some Lindt truffles in the center. Used dark chocolate instead, not sure if it made any difference. Hard to get it out of the ramekins even when well buttered.
Intensely rich, need milk to go with it. Will try out a new recipe.
Read all 55 reviews