1/1 Photo of Warm Chocolate Molten Cakes
Just Call Me Martha's Note:
Oh So Good! These little cakes are so simple to make and your guests with think you spent ages on them. Good quality chocolate is key here. If you don't have souffle dishes or custard dishes, you could use muffin tins, but it would make more little cakes (then you could have TWO each!). Use heart shaped moulds for Valentine's Day and top with whipped cream and raspberry coulis. Mmmmm. Enjoy!
My Private Note
Units: US | Metric
- 6 ounces bittersweet chocolate (good quality)
- 2/3 cup unsalted butter
- 1/3 cup white sugar
- 6 egg yolks
- 3 egg whites
- 1/3 cup all-purpose flour
For coating moulds
- 1Preheat oven to 425 degrees.
- 2Butter six 6-ounce custard cups, souffle dishes or other moulds.
- 3Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould.
- 4Set aside.
- 5Melt chocolate and 2/3 cup butter together over low heat.
- 6Cool slightly.
- 7Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes).
- 8Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy.
- 9In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes).
- 10Fold egg whites into chocolate mixture along with flour.
- 11Pour into moulds.
- 12Bake for 7 minutes until edges are set, but centre is still jiggly.
- 13Cool for 5 minutes and carefully remove to serving dishes.
- 14Serve with whipped cream or good quality French Vanilla or Coffee ice cream.
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Nutritional Facts for Warm Chocolate Molten Cakes
Serving Size: 1 (112 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 358.2
- Calories from Fat 256
- Total Fat 28.5 g
- Saturated Fat 16.9 g
- Cholesterol 253.2 mg
- Sodium 65.0 mg
- Total Carbohydrate 21.5 g
- Dietary Fiber 0.3 g
- Sugars 15.5 g
- Protein 5.2 g