Molten Chocolate Cakes

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
4 cakes
Level:
Intermediate

Ingredients
  • 3 eggs
  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 6 ounces bittersweet chocolate
  • 3 ounces semisweet chocolate
  • 3 sticks (1 1/2 cups) butter, plus extra for greasing the ramekins
  • 3/4 teaspoon espresso powder
  • 3/4 cup all-purpose flour
  • 1/3 teaspoon salt
  • Confectioners' sugar, for dusting
  • Raspberries, for garnish, optional
Directions
  • Preheat the oven to 375 degrees F. Grease four 10-ounce ramekins with butter and arrange on a baking sheet.

  • In a stand mixer, whip together the eggs, yolks and sugar until the mixture is light in color, doubled in volume and falls in ribbons. Set aside.

  • In a double boiler set over medium heat, melt the bittersweet chocolate, semisweet chocolate, butter and espresso powder. Stir until smooth. Fold the melted chocolate into the eggs.

  • Sift together the flour and salt. Sprinkle the dry mixture over the chocolate-egg mixture and gently fold in.

  • Divide the batter between the greased ramekins. Bake for 20 minutes, or until the top is set and the edges are firm but there is a slight wiggle in the center.

  • Run a knife around the edge of the ramekins and invert the cakes onto plates. Dust with confectioners' sugar. Garnish with raspberries if using. Serve warm.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Mexican Molten Chocolate Cakes

    Recipe courtesy of Aarón Sánchez