Molten Chocolate Cake
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter, plus more for buttering the molds
- 4ounces bittersweet or semisweet chocolate, chopped into small pieces
- 4large eggs
- ¼cup sugar
- 2teaspoons flour, plus more for dusting the molds
Nutritional analysis per serving (4 servings)
464 calories; 36 grams fat; 21 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 8 grams protein; 77 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
- Step 2
Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
- Step 3
Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- Step 4
When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
- Step 5
Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Private Notes
Comments
Paula,
I used to work as a pastry cook in a restaurant and the chocolate molten was the most popular dessert (we could do 60 in one batch of batter.) Make the batter all the way through and fill the cups, then refrigerate or freeze. They can go into the oven directly from the fridge or the freezer. If they're going in frozen, you may need to bake them just a little bit longer. I usually took them out when the surface (what would become the bottom) had just become matte.
Good, but butter and dust with cocoa powder instead of flour - otherwise, white streaks are left on the cake upon removal.
I accidentally used 4 whites and 2 yolks. OOPS, I always mess that up. It's probobly because I know non the basic rules of baking. I mean hey, I'm still in school. BUT this recipe is delicious and I love making it. B.T.W Im like eleven so don't judge me. I'm still learning about conjigating verbs in Spanish.
can I add the melted chocolate mixture to the eggs and continue beating
Allegedly I've cooked this, I even gave it 5* somewhere along the line, but the recipe didn't look familiar, and where are the ramekins in the comments? Turns out I should have searched on "lava" rather than "molten". This one may have the Jean-Georges cred, but the other one is so danged good, and the comments section is not to be missed.
As others have mentioned, the correct quantity of chocolate is 6oz, not 4oz. Otherwise I made this as written and it was delicious. I’ve had much better success with metal ramekins vs ceramic. Additionally, the original recipe calls for buttering and flouring the dishes twice which I’ve found helpful