Individual Molten Chocolate Cakes

Intense.  Simple.  Divine.  As I was typing up the Darn Good Chocolate Cake recipe, I thought of this, which would tie for Nathan’s other favorite chocolate concoction.  This comes from the book Luscious Chocolate Desserts, by Lori Longbotham, which I highly recommend, if just for the photos alone.  This is very rich – serve with good vanilla ice cream.

4 oz bittersweet or semisweet chocolate, chopped
½ cup unsalted butter, cut into pieces
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
3 T all purpose flour

Position a rack in the middle of the oven and preheat to 450.  Butter and flour four 4-ounce ramekins or 6 ounce custard cups, then butter and flour them again.

Melt the chocolate with the butter in a heatproof bowl set over a saucepan of 1 ½ inches of nearly simmering water, whisking until smooth.  Remove the bowl from the heat.

Meanwhile, beat the eggs, yolks, and sugar with an electric mixer on high in a medium deep bowl for about 8 minutes, until very thick and pale.  Whisk in the warm chocolate mixture, then whisk in the flour just until blended.

Divide the batter evenly among the ramekins.  Arrange the ramekins on a baking sheet and bake for 14 minutes, or until cakes have risen and have a thin crust, their sides are set, and they are still slightly jiggly at the center; underbaking is better than overbaking.

Carefully invert each ramekin onto a serving plate and let sit for 20 seconds, then unmold by lifting up one side of the ramekin; the cake will fall onto the plate.  Dust the tops with confectioners’ sugar.  Serve immediately.


One thought on “Individual Molten Chocolate Cakes

  1. bek

    I do these all the time when I cater because they are SO EASY. THis is about the same recipie. If you want to get really fancy you can put a dove chocolate in the center and still underbake it…it will get all gooey and chocolaty—and if you accidentally overbake them (it happens) there is still a bit of goo.

    These are also really good to do a head of time and refridgerate. You can bake them straight from the fridge and just add a minute of two to the cooking time (but if you haven’t done them before, it can be hard to know when they are done) or just put them out on the counter and bring to room temp before you serve them. They also bake well in teacups and you serve them in the cup and put a bit of cream or sugar on them (if you don’t want to worry about inverting them……).

    Love these…


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