Molten Chocolate Cake

Total Time:
49 min
20 min
20 min
9 min

5 servings

  • Unsalted butter, for cake molds
  • 2 tablespoons cocoa powder
  • 3 ounces extra-bitter chocolate, finely chopped
  • 3 ounces unsalted butter
  • 2 eggs
  • 2 egg yolks
  • 3 ounces sugar
  • 1 1/2 ounces all-purpose flour
  • Serving suggestion: Espresso Creme Anglaise, recipe follows
  • Special equipment: 5 (2 by 2 1/4-inch) round molds and an electric mixer
  • Preheat the oven to 400 degrees F.

  • Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.

  • Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.

  • Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.

  • Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.

  • The tops will have cracks, the sides will be set, but the centers will be very soft.

  • Serve immediately and drizzle with Espresso Creme Anglaise.

Espresso Creme Anglaise:
  • 3 egg yolks

  • 1/3 cup sugar

  • 1 1/2 cups light cream

  • 3 tablespoons brewed espresso

  • Whisk the yolks and the sugar together until thickened and pale yellow.

  • In a small pot warm the cream just to the boiling point over medium heat.

  • While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.

  • Yield: 2 cups

  • Preparation Time: 10 minutes

  • Cooking Time: 10 minutes

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Mexican Molten Chocolate Cakes

Recipe courtesy of Aarón Sánchez