Prep 15 mins
Cook 15 mins
These are amazing chocolate cakes. Moist cake with a liquid chocolate center. Serve with Vanilla ice cream or warm cherry pie filling poured over the top.
- 4 ounces bittersweet chocolate, chopped into small pieces
- 4 ounces semisweet chocolate, chopped into small pieces
- 3⁄4 cup unsalted butter, cut into pieces
- 4 eggs
- 1⁄2 cup sugar
- 1⁄4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- Preheat oven to 375°F Liberally spray six (6-ounce) ramekins with nonstick spray.
- In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning; remove from heat and cool.
- In a large mixing bowl, beat eggs and sugar with electric hand mixer until"ribbon" stage, approximately 7 minutes; At that stage, it will be pale yellow and look like lightly whipped cream.
- Add flour, cocoa powder, vanilla extract, and salt.
- Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes (The batter needs a lot of beating; this incorporates air, lightening the cake's texture).
- Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.
- NOTE: At this point, the cakes can be refrigerated and then baked later.
- When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.
- NOTE: It's critical to bake these cakes for the right amount of time otherwise, they'll either be way too"molten," or end up as brownies, oven temperatures vary, so check the cakes after 15 minutes; if they're really moist on top, bake one minute and check again.
- Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
- To unmold, place serving plate on top of ramekin and invert.
- Carefully remove ramekin, tapping lightly on the plate to loosen cake.
This is the third recipe I've tried for molten cakes and was the more time consuming for a similar result and baked longer. I wanted to try this recipe because it used whole eggs instead of a mixture of eggs and yolks. It's been too long since I made the other recipes to compare fairly, so can't say if this or the other way tastes better. I also seem to think this texture was different, but again can't say if it was better or worse or just different. I made this gluten-free quite easily with 3 T GF mix and 1 T of almond meal and a pinch of xanthan gum (my mix didn't have any in it). As another reviewer, I melted the butter and chocolate in a microwave. On 30% power it was melted in about 2 minutes (low power keeps it from burning). I also wondered about the beating after adding the chocolate and flour mix. The mix deflated a lot after the additions and never recovered. I wonder what would happen if the chocolate and flour was simply folded in after the ribboning. The oil spray worked great, but I decided to dust some ramekins with a cocoa/sugar mix. On the ones I dusted, it took a lot more sugar/cocoa than when I grease them with butter - sort of messy. Not the recipe's fault - just a note in case someone else wants to try dusting them.
Good recipe! I made them the night before and chilled them. I baked them for 17 mins. I served them with coffee ice cream and the Haagen Dazs Black Raspberry w/ Chocolate Chip ice cream (if you haven't tried, go buy it!!!)The heat from the molten cakes and the cold ice cream was great. My sides comment are that I should've baked them a little longer, and used superfine sugar because the lava like texture was a little too granular. Thank you for the posting.
I made this cake as instructed but following DangerBun's suggestion and adding the flour at the last minute. It turned out delicious. My family love it. We took a couple to my in laws and they raved. Even though they thought it was rich, they licked the plates clean. If you eat this cold, then the center has a pudding like consistency. It is still very yummy.