Molten Chocolate Cakes
Is there anything better than a warm, oozy chocolate cake right out of the oven? This dessert is always a hit. The only tricky part here is that you need to know exactly how long they bake, and this can vary from oven to oven. You may want to practice with a test batch (who's complaining about that?) in advance. Once cakes come out of the oven, you want to work fast to unmold them. So you can make the batter in advance but don't bake them until you are ready to serve.
Ingredients
4 ounces bittersweet chocolate, broken into pieces
3 eggs
2 egg yolks
¼ cup sugar
1 tablespoon flour, plus more for dusting ramekins
2 tablespoons powdered sugar
Pint of raspberries
Instructions
- Preheat the oven to 450°F. Grease and lightly flour (tapping out excess flour) four small (5.5 ounce) ramekins. Place on a baking sheet and set aside.
- Add 2 inches of water to a saucepan and set over medium heat. When water is simmering, reduce heat to low and place a metal bowl on top of the saucepan. Add the butter and chocolate and stir occasionally until almost completely melted. Remove from heat and let cool.
- Add the eggs, yolks and sugar to a mixing bowl and whisk vigorously until light yellow, about 45 seconds. Add the chocolate mixture and then stir in the flour. Divide evenly among the ramekins and transfer to the oven. Bake for 10–12 minutes; the edges will be cooked but the center will still be liquidy.
- Remove from the oven and allow to sit for 15 seconds. Invert each ramekin onto a dessert plate, wait 15 more seconds and then lift off the ramekins. Dust with powdered sugar, garnish with several raspberries and serve at once.
Note(s):
Also delicious with whipped cream.
It’s not a bad idea to enlist a helper or two when trying to get these onto plates as you need to work quickly.
Any berries can be great substitutes for the raspberries: blueberries, strawberries, blackberries.
Use best-quality chocolate for best results.
You can easily double this recipe to feed more.
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