Molten Chocolate Cake

My very good friend, Min, was over at my apartment last weekend.  We often bake together and I recently shared with her my molten chocolate cake recipe.  She used the recipe for a few recent parties and the dessert was very well received.  Last weekend she suggested that I post some of our favorite recipes on the blog.  So here's one of our all time favorite - Molten Chocolate Cake.  It's so simple to make, you'll never pay $10 for molten chocolate cake again at any restaurants.

Moten Chocolate Cake

(makes 6 servings)
5 oz        Bitter Sweet Chocolate

5 oz        Butter

3              Eggs

3              Egg Yolks

5 oz        Sugar

2 oz        Flour

Prepare ramekins/aluminum tin cups by coating the inside of the conatiner with softened butter.  Preheat oven to 425F.

Melt chocolate and butter in a stainless steel mixing bowl over a bain marie.  In a separate bowl, mix together eggs, yolks and sugar.  Add melted chocolate/butter mixture to the egg mixture gradually, stirring constantly so the eggs are tempered and do not scramble.  Once all chocolate/butter mixture is completely combined with the egg mixture, add the flour.  Incorporate the flour completely with as few strokes/stirs as possible.  Pour the batter into prepared ramekins and bake at 425F for 15 minutes.

Unbaked batter can be frozen in individual ramekins/cups for up to 4 weeks.  Bake for 18 minutes if the batter is cold or frozen.


I like to serve the molten chocolate cake with raspberry compote or orange liquor flavoured whipped cream.  My husband likes it with good quality vanilla ice cream.