Molten Chocolate Cake

At first glance these just look like little sugar-crusted chocolate cakes. It is not until your spoon cuts through the crust that the pudding-like center reveals itself. They have been described as souffle-like, cake-like, brownie-like, mousse-like, and pudding-like, and that is because they have all these characteristics. The best way to describe them is that while their outside crust is like a brownie or a flourless cake, the center of each cake contains its own chocolate sauce. They are usually served hot, hence the name 'molten', but leftovers can be refrigerated and eaten cold the next day. The one thing everyone agrees on is that they have an intense chocolate flavor so be sure to use a very good dark chocolate. To temper their richness, I like to serve them with either softly whipped cream, clotted cream, creme fraiche, or even vanilla ice cream.

When making these cakes you can use individual ramekins, molds, custard cups, or even muffin tins. It is important to generously butter each mold so the baked cakes release easily onto your serving plate. You may want to first run a sharp knife around each cake before unmolding. The batter can be made several hours in advance of baking. Just pour the batter into the individual molds, cover each mold with plastic wrap, and refrigerate until you are ready to bake them. The cakes are baked until set, yet the centers will still look a little wet and wobbly. You may notice some cracks on the top surface. As the cakes cool the chocolate sauce in the center of the cake will continue to set. As I mentioned above, while these cakes are typically served hot, leftovers can be covered and refrigerated. The next day you could eat them cold or I sometimes just warm them in the microwave. Either way is delicious.

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.

In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.

In your electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 8 to 10 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes 4 - 3/4 cup (180 ml) individual cakes.

Molten Chocolate Cake

From everyday foods show

Serves 4; Prep time: 15 minutes; Total time: 35 minutes

You can prepare the batter through step two up to two hours ahead; refrigerate, covered. Before baking, uncover, and bring batter to room temperature.

  1. Preheat oven to 400. Generously butter 4 cups of a standard muffin tin. Sprinkle with granulated sugar, and tap out excess. Set aside.
  2. In the bowl of an electric mixer, cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined, scraping down the sides as needed. Fold in chocolate. Divide batter evenly among prepared muffin cups.
  3. Bake just until tops of cakes are set, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  4. To serve, turn out cakes, and place on serving plates. Dust with confectioners sugar, and add a dollop of whipped cream, if desired.