Molten Chocolate Cakes
An individual chocolate cake with a molten runny centre is the ultimate dinner party chocolate treat. Slightly underbaking the batter makes each cake come out with its own special sauce hidden inside.
Ingredients
8 ounces bittersweet or dark chocolate
1/2 cup (1 stick) butter, softened
2 tablespoons cocoa powder
4 eggs
1/4 cup white or brown sugar
1 tablespoon pure vanilla extract
butter for greasing ramekins
white sugar for sprinkling on ramekins
heavy cream, whipped, or ice cream, for serving
1/2 cup (1 stick) butter, softened
2 tablespoons cocoa powder
4 eggs
1/4 cup white or brown sugar
1 tablespoon pure vanilla extract
butter for greasing ramekins
white sugar for sprinkling on ramekins
heavy cream, whipped, or ice cream, for serving
Instructions
Preheat your oven to 400°F (200°C).
To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a pot of simmering water, gently stirring until they melt together. Remove from the heat and sift in the cocoa powder, stirring until smooth.
Meanwhile, beat the eggs with the brown sugar and vanilla until they are thick and smooth. Pour in the melted chocolate and stir until smooth.
Rub the inside of each ramekin or muffin mould with butter to make a thin film. Lightly sprinkle each with sugar and shake to coat the inside, shaking out any excess. Evenly divide the cake batter among the ramekins.
Place on a rimmed baking sheet and bake until the batter rises, the tops are cracked and the insides are still a bit gooey, no more than 10 minutes.
Cool for a few minutes; the cakes will shrink a bit and pull away from the sides. If necessary, run a paring knife around the edges of the cakes to loosen them. Carefully invert onto a plate. Serve with lots of whipped cream or ice cream.
To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a pot of simmering water, gently stirring until they melt together. Remove from the heat and sift in the cocoa powder, stirring until smooth.
Meanwhile, beat the eggs with the brown sugar and vanilla until they are thick and smooth. Pour in the melted chocolate and stir until smooth.
Rub the inside of each ramekin or muffin mould with butter to make a thin film. Lightly sprinkle each with sugar and shake to coat the inside, shaking out any excess. Evenly divide the cake batter among the ramekins.
Place on a rimmed baking sheet and bake until the batter rises, the tops are cracked and the insides are still a bit gooey, no more than 10 minutes.
Cool for a few minutes; the cakes will shrink a bit and pull away from the sides. If necessary, run a paring knife around the edges of the cakes to loosen them. Carefully invert onto a plate. Serve with lots of whipped cream or ice cream.
Related Recipes
Comments
Leave a Reply
Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
For an even more elegant flavour, add the zest of a few oranges into the batter. For a completely different effect—molten vanilla cakes—try using white chocolate and doubling the amount of vanilla.
I tried this last night and it didn’t turn out. The texture of the cake was quite chalky. Did I over-beat the eggs and sugar? Also, the taste was like eating cocoa powder. Help!
hi mike, my son is also a mike as my husbands middle name is mike . lots of mikes in our family. anyway i am not fond of choc cake (sorry faux pas) but wanted to know any reciped for molten cakes that are vanilla cake and white choc inside, possible?
sincerely,
mrs.lynn salmon
may 17th 2013
This is really interesting, You’re an excessively skilled blogger. I’ve joined your
feed and sit up for in search of extra of your magnificent
post. Additionally, I’ve shared your website in my social networks
Hola, deliciosa la receta, pero creo que algo hice mal ya que no me quedaron “lloronas”, resultó una masa homogénea. Saludos.
I just made these and they are super good. I used a small muffin tin that makes 12 so they are small. The perfect size for an ooey gooey snack.
Thanks
I will for sure try this recipe it looks great .
Micheal since l have moved back out to the country
l no longer get you on tv as l really miss your show
everyday , but when at work l check on line foer your recipes thank you for some very very good ones thank again lynn
MMM, I tried this recipe before seeing the episode in which you made it and it turned out wonderful. I may have over beat it a little because it was kind of soufle like, but still rich in the centre. I’m making it for the in-laws (dinner for ten) this weekend again, and i know it will impress. Thanks for the wonderful recipe.
I followed this recipe step by step and it did not work at all….the finish product didn’t even taste good.
Same here. It just tasted like egg. Was not good….
I just LOVE this recipe… amazing… if you are a chocolate lover, it’s THE ONE recipe you have to make.
sept. 29th 30th 2011, i have tried to get your episode recipes from food network, as i have done before on the internet, however, it just shows loading for the above dates from the tv schedule and i cannot see the recipes as the loading never loads. the pages continue to be blank for all chefs on the tv schedule. why?
Hi, I just got the tail end of your program today,so I missed the recipes. I would like the recipes for pork tenderloin with spinach saldad with pears nd galic oatmeal, plus choc. puddings (indivigual) with whipped cream with instant coffee flavoring. todays date is june 10th. Do you have a cook book? if so where can I purchase it. Thank you Eileen Bridle
I tried these and they are OH BOY, DELICIOUS
Thanks