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Food Network Molten Chocolate Cake

By From the 'Burg on January 05, 2009

Photo by Chef Islandsurf

1 Reviews

Prep Time: 30 mins
Total Time: 40 mins
Serves: 12, Yield: 12 ramekins

Photo by Chef Islandsurf

About This Recipe

"These little cakes are to die for! I first made them for my husbands' boss' Christmas Party. Makes 12 so it is a great desert for a crowd. I have been asked almost weekly to make this for my family = no special occasion needed! I have found that the batter is much better when it is allowed to chill overnight is a sealed container. Garnish with raspberry sauce and fresh raspberries or white chocolate ganache or satin chocolate mint sauce, the possibilities are endless."

Ingredients

8 ounces butter
6 tablespoons butter
10 ounces bittersweet chocolate
6 egg yolks
6 eggs
3 cups powdered sugar
1 cup flour

Directions

Melt the chocolate and butter together.
Cool slightly.
In a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar.
Whisk this into the chocolate mixture then whisk in the flour.
Fill 12 greased 4-ounce ramekins with the batter and refrigerate overnight or until ready to bake or bake immediately.
Bake in a preheated 450°F oven for approximately 10 minutes.
Serve in the ramekin or I invert on a plate and garnish.
Cooking time varies depending on everything - just watch the cakes -- cook them until they don't "jiggle" much anymore and the top is cracked and lifted slightly. It takes a bit of practice to get it just right. Also good cooked completely.you decide how much yummy-gooey chocolate you want.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (122 g)

Servings Per Recipe: 12

Amount Per Serving: %
Calories 401.4
Calories from Fat 230: 57%

Amount Per Serving: %
Total Fat 25.6g: 39%
Saturated Fat 14.8g: 74%
Cholesterol 231.9mg: 77%
Sugars 29.5 g
Sodium 225.6mg: 9%
Total Carbohydrate 38.3g: 12%
Dietary Fiber 0.2g: 1%
Sugars 29.5 g: 118%
Protein 5.6g: 11%

Reviews

"This recipe was so easy to make. Such a simple yet elegant dessert. I made a batch earlier and immediately put them in the oven and cooked it for the appropriate time and they came out pretty wet than I preffered. The next batch I made and refrigerated them and cooked them for 5 minutes longer and they came out great. Done all around but still oozing out from the center."

By Chef Islandsurf on July 07, 2012 | 1315500