Photo: Molten Chocolate Cake Recipe
Ingredients
- 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
Directions
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By Ina Lover
Dallas,GA
on May 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this cake looks so friggin juicy
By FatBaldChef
Belleville, WI
on September 22, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is simple to make and the taste is off the charts. Only negative I have is that the yield didn't make 5, at least not for me. I had to double the recipe to fill my ramekins and the bake time was 14 minutes.
By evtouneh_7815144
Goleta, CA
on February 14, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious moist & gooey cake. Like some of the other reviewers I had to bake mine a bit longer than 9 minutes--more like 12 minutes. Probably due to it resting in a deep chill fridge plus I baked the ramekins on a small baking pan that also came out of the fridge. My oven probably factored into the extended baking time. This is simple to make and has all the oohs and aahs one would want. Perfect flavors & harmonious textures. The crumb on this one is feathery light while the center packs a punch with the oozing chocolate. My hubby was gleaming with a smile after this dessert.
Read all 11 reviews