Recipe courtesy of Patrick McNamara

Chocolate Molton Love Cake

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  • Level: Intermediate
  • Total: 2 hr 15 min
  • Prep: 45 min
  • Inactive: 30 min
  • Cook: 1 hr
  • Yield: 12 servings
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Vegetable spray

1 pound sweet butter

1 pound 64 percent Valrhona chocolate

1/2 pound sugar (recommended brand: Dixie Crystal)

9 eggs

1/4 cup cake flour, sifted (recommended brand: King Arthur)

Creme Anglaise, recipe follows

Butterscotch sauce, store-bought

Raspberry Coulis, recipe follows

Pistachio Tuile, recipe follows

Chocolate Sauce, recipe follows

Fresh berries, for garnish

Creme Anglaise:

3 cups heavy cream 40 percent

1 vanilla bean, preferably Madagascar, split and seeds scraped

1/2 pound granulated sugar

9 egg yolks

Raspberry Coulis:

1 pint fresh raspberries

3 ounces simple syrup, recipe follows

Simple Syrup:

2 cups granulated sugar

1 cup water

Pistachio Tuile:

1 cup whole milk

14 ounces melted sweet unsalted butter

14 ounces chopped pistachio nuts

4 1/4 ounces cake flour, sifted

Chocolate Sauce:

4 ounces bittersweet chocolate

7 tablespoons water

1/4 cup butter


  1. Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
  2. Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.
  3. *Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.
  4. Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
  5. For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.

Creme Anglaise:

  1. In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold.

Raspberry Coulis:

  1. Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.

Simple Syrup:

  1. Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.

Pistachio Tuile:

  1. Preheat the oven to 350 degrees F.
  2. Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl.
  3. Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces.

Chocolate Sauce:

  1. Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.
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