Molten chocolate cakes became famous for a reason: they’re cakey on the outside with an irresistible centre of warm dark chocolate flowing through the middle. The first time you try one, it may seem like magic, but this recipe is actually quite easy to make and ready in under an hour.
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
2 eggs 2 egg yolk
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
How to Make It
Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
The batter can be refrigerated for several hours; bring to room temperature before baking.
Molten chocolate cakes are easily one of the ultimate Valentine’s Day desserts: simple, sexy and indulgent. For an extra surprise, try one of these recipes for molten cakes filled with caramel or molten cakes filled with Rasberry sauce.