Home :: Recipes :: Molten Chocolate Cake

Molten Chocolate Cake

By: rachel2

Prep Time: 15 Min
Cook Time: 15 Min
Difficulty: medium
Serves: 4

Read Reviews (11) | Review / Rate This Recipe

Description

Molten chocolate cakes are easily one of the most popular desserts today. Stupidly enough, I used to think that the cakes were baked and then molten chocolate was somehow injected into the centre. Anyhoo, since then I've found out that they're just basically undercooked so the batter in the middle stays gooey (and delicious). Here's a recipe I've tweaked to (my idea of) perfection! It's really easy to do, and can also be prepared the night before. (Makes 6-8.)

add to shopping list Ingredients

- 6 oz unsweetened chocolate, roughly chopped
- 175g unsalted butter, roughly chopped
- 3 eggs
- 3 egg yolks
- 7 (slightly heaped) tbsp castor sugar
- 6 tbsp plain flour

Preparation

1. Melt the butter and chocolate in a bain marie, stirring, until glossy and smooth. Remove from heat and set aside to cool.
2. Butter 8 3/4-cup ramekins well, and freeze for 5 minutes. Remove from the freezer, butter again and freeze for another 5 minutes. Remove from freezer, dust lightly with flour and store in the refridgerator until needed. (This step is a bit tedious, but will ensure that the cakes don't stick to the ramekins.)
3. Whisk the eggs, egg yolks and sugar until light and fluffy (about 5 minutes worth of elbow-grease - you can always opt to use an electric mixer).
4. Add cooled chocolate mixture into egg mixture and mix well until batter is dark brown. If you see bubbles during the mixing, don't worry - bubbles are a good thing!
5. Sift flour into batter and mix until incorporated.
6. Divide batter evenly among ramekins and refridgerate for at least 2 hours (or overnight).
7. Before baking, take the ramekins out of the fridge to bring back to room temperature (at least 1 hour). Preheat oven to 200°C, and bake for 8 minutes. Remove from oven and cool for 5 minutes, then unmould and serve with vanilla ice cream, a couple of raspberries and a dusting of icing sugar. :)

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Reviews

7/25/12

star_on star_on star_on star_on star_on Aidaharon says:

OMGosh ...... thank you !!!

7/25/12

star_on star_on star_on star_on star_on Jaylene1 says:

I AM DROOLING

7/25/12

star_on star_on star_on star_on star_on kuni says:

I tried this recipe and would like to warn others that those 3/4 cup ramekins need to be used, any smaller and you'll get a dense mass of chocolate flour. I also had issues with how bitter it tasted, would recommend a bittersweet chocolate instead of unsweetened. I would have preferred the cake portion to be a little fluffier than it was too. :(

7/25/12

star_on star_on star_on star_on star_on Laynie1 says:

YUM!

7/25/12

rachel2 says:

kuni: Well, this is, as stated, tweaked to "my idea of perfection". I don't like overly sweet desserts, especially chocolate ones. You can easily adjust the amount of sugar. It's difficult to make the cake portion any fluffier than it already is - considering how thin the crust is - without adding more flour, which you can't do because that would result in the molten part just tasting like batter instead of molten chocolate. Otherwise, perhaps the eggs weren't whipped enough? Finally, you actually CAN use smaller or bigger ramekins - you just need to adjust the baking time accordingly. I hope this helps.

7/25/12

star_on star_on star_on star_on star_on tigerfish says:

I'm going to try this, if not how to eat them?
But I don't bake...oops!

7/25/12

rachel2 says:

aye! i use a canon eos 30d, and if i'm not wrong this was shot with a 16-35mm f/2.8 L usm lens at the longest end. a lot of my friends use prosumer cameras (like the canon powershot G-series) and take pictures that totally pwn mine. :p

7/25/12

star_on star_on star_on star_on star_on hankosan says:

You had me at Molten!. Great recipe / picture and above all, Title!
What camera do you use? I'm in the market for a nice camera.
Maybe a 'Camera info' section would be a nice addition the information section above. Those in favour say Aye! Hopefully the ayes will outnumber the nays on this issue ;)

7/25/12

rachel2 says:

yongfook: try the recipe! it's super easy

sgtoca: i actually made the ones pictured before i got a mixer, so it's really not difficult. saves you a trip to the gym (or so i like to think anyway)

zelica: thanks :)

JaiLovesCake: thanks! and i found some recipes that weren't so much *injecting* chocolate but placing a frozen ball of ganache in the middle so that just turns into liquid chocolate. i might try that variety this coming week and see if it tastes any better..

7/25/12

star_on star_on star_on star_on star_on JaiLovesCake says:

jon isnt that what u were asking me to make for you? LOL punk i see now.
This is a gorgeous picture , unfortunately im not a fan of those and yes there is a variety where they inject the chocolate in the center. You're a really good food photographer.