Molten Chocolate Cake

Recipe courtesy The Cookworks

Show: CookworksEpisode: Chocolate: How Sweet it is

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
9 min
Level:
Intermediate
Yield:
5 servings

Times:

Prep: 20 min
Inactive Prep: 20 min
Cook: 9 min
Total:: 49 min

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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

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Comments & Reviews

recipe Molten Chocolate Cake
Mike Waunakee, WI 09-22-2009
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Very good and easy
Rated: 5 stars out of 5

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.Read more
recipe Molten Chocolate Cake
Elizabeth Goleta, CA 02-14-2009
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Oohs and Aahs!
Rated: 5 stars out of 5

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 more
recipe Molten Chocolate Cake
Michele Livermore, CA 06-11-2008
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Wonderful Flavor and EASY
Rated: 5 stars out of 5

This cake is one of my favorites to make to please a crowd. Its flavor is phenomenal but not too rich. I usually end up... using fine semi-sweet chocolate because it's abundant in my house and it works out well. It's very easy to make but my guests are always blown away by the presentation. (I sprinkle it with a pattern of powdered sugar and dab fresh whipped cream on the side instead of using the icing). Be careful not to overbake. One or two minutes can make the difference between a cake that is too runny and one that is baked solid. Make extra....people ALWAYS look for seconds.Read more
recipe Molten Chocolate Cake
SEAN WASHINGTON, DC 02-15-2007
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A rare five stars from me!
Rated: 5 stars out of 5

This dish was perfect for Valentine's Day yesterday! Using a stand mixer the preparation was quite easy. I didn't melt... anything in the double boler though; just used the microwave on high for 30 seconds at a time, stirring well after each interval and the chocolate and butter became integrated after 2 minutes. At nine minutes, my cake was underdone and fell into a pool with about a quarter inch of cakiness, but after 12 minutes, my partner's came out perfectly delicious and just right in the center. Guess it depends on one's oven! I really miss the Cookworks show as I learned a lot, but I'm glad so many of her recipes remain!Read more
recipe Molten Chocolate Cake
Paola Rome 02-08-2007
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Excellent dessert!
Rated: 5 stars out of 5

I tried this recipe and thought it was wonderful...The cakes are soft and rich in the center, and using the bitter chocolate... there is just the right amount of chocolate flavor...I loved it and it was a hit with all my guests. Be careful not to forget them in the oven because even just 2 extra minutes can cook them through. Enjoy!Read more
recipe Molten Chocolate Cake
Annette arab, AL 08-29-2006
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Yum..Molten Cake
Rated: 5 stars out of 5

So good it has to be a big, ol' sin!!!