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Molten Chocolate Cake

Welcome back! 
Today, we have a delicious decadent dessert: a molten chocolate cake! This is an amazing dessert that tastes as great as it looks, with a nice, soft cake outside and a hot, gooey inside. When combined with ice cream, it's a splendid mixture of hot and cold. Plus, with high quality chocolate, the flavor is just so deep without even being too sweet or overbearing.

Molten Chocolate Cake


Makes 4 cakes

Ingredients:

  • 6 ounces dark chocolate (preferably something of high quality, we used Valrhona)
  • 1 stick (8 tablespoons) butter
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cake flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon espresso powder (optional)
  • Pinch of salt
You'll also need 4 6-ounce ramekins.

Directions:

  1. Prepare your ramekins: rub the insides with butter and sprinkle some cocoa powder inside. Try to make it as even as possible.

  2. Melt the chocolate and butter in a double boiler. Don't overheat it; it just needs to be melted.
  3. Set aside to cool.
  4. In a bowl, mix the eggs, egg yolks, sugar, and vanilla extract together evenly.
  5. Add in the rest of the ingredients and mix evenly again.
  6. Add the chocolate mixture (make sure it's cool) into the other mixture and mix evenly.
  7. Pour the mixture into the ramekins.

  8. Put in the fridge for 30 minutes.
  9. Bake in the oven for 425°F for 10-12 minutes.
  10. Take it out and cool for just 1 minute.

  11. Invert the cakes onto plates. Be careful as the ramekins are hot!
  12. Serve immediately with ice cream or fresh berries.
    We know, it's not that molten...
Timing is key to this recipe when it comes to the baking part, even a minute will make a big difference. The amount of "lava" in your cake is directly related too, when we made it, we may have left it in for a little long. However, it does help to cook the egg yolks more! If you want more moltenness, cook it for just 10 minutes and take it out immediately. Something convenient about the recipe though is that you can prepare the batter in advance and just leave it in the fridge. Since you have to eat it right after making it, just whip it out and let it warm up for 15 minutes, and then you can bake it and get a fresh dessert. 

-Chefpo
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