Chocolate Molten Cakes

I love these molten cakes because they are oozy and rich, but not too rich.  Vanilla ice cream is a must!  You want the center to be runny, hence the name molten cake.  The trickiest part is getting them out of the ramekins.  Use a small knife to loosen the cake from the dish.  Try to scoop to the bottom as much as possible otherwise they tend to get stuck.

 

NOTE:  These can be made one day ahead.  Cover and chill until ready to bake. 

 



 CHOCOLATE MOLTEN CAKES

• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 10 tablespoons unsalted butter
• 3 large eggs
• 3 large egg yolks
• 1 1/2 cups powdered sugar
• 1/2 cup all purpose flour

Preheat oven to 450°F.

 

 

Butter six 3/4-cup soufflé dishes or custard cups. (Lay the butter on pretty thick so they don't stick!)

 

 

Stir chocolate and butter in heavy medium saucepan over low heat until melted.

 

 

Cool slightly.

 

 

Whisk eggs and egg yolks in large bowl to blend.

 

 

Whisk in sugar, then chocolate mixture and flour.

 

 

Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

 

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated.


NOTE:  When refrigerated, I find that they need more like 16-18 minutes. 

 

 

Run small knife around cakes to loosen. Immediately turn cakes out onto plates.
 

 

Serve with ice cream.


Source:  Epicurious