Recipe courtesy of Dave Lieberman
Recipe courtesy of Dave Lieberman
Watch how to make this recipe.
Molten Chocolate Cake
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- Level: Intermediate
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 492
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 241 mg
- Sodium
- 47 mg
- Level: Intermediate
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 492
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 241 mg
- Sodium
- 47 mg
Ingredients
Directions
- Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins.
- Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.
- Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
- Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.
- Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.
- Cool just a few minutes and unmold each cake onto a plate.
