Name: Molten Chocolate Cake
Total time: 35 min
Ingredients: 6 ounces bittersweet chocolate, preferably Valrhona; 1 stick (4 ounces) unsalted butter; 2 eggs; 2 egg yolks; 1/4 cup sugar; Pinch of salt; 2 tablespoons all-purpose flour

Active Time:

20 mins

Total Time:

35 mins

Servings:

It seems as though every restaurant in America offers a version of this amazing chocolatey cake, but the original is in a class by itself. Molten chocolate cake became famous for a reason: It's cakey on the outside with an irresistible center of flowing warm dark chocolate. The first time you try one, it may seem like magic, but this chocolate molten cake recipe is actually quite easy to make and ready in under an hour. Be sure to use the finest quality chocolate — it will make a big difference.

These gooey, rich cakes are enough on their own, but you can serve them with sweetened whipped cream or vanilla ice cream if you like.

Ingredients

6 ounces bittersweet chocolate, preferably 66% cacao Valrhona, chopped (about 1 cup plus 1 1/2 tablespoons)
1/2 cup unsalted butter (4 ounces) , cubed, plus more for greasing the ramekins
2 large eggs, room temperature
2 large egg yolks, room temperature
1/4 cup sugar
1/4 teaspoon kosher salt
2 tablespoons all-purpose flour, plus more for dusting the ramekins

Directions

Julia Hartbeck

Gather the ingredients.
Julia Hartbeck

Preheat oven to 450°F. Butter and lightly flour four 6-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet.
Julia Hartbeck

Fill a medium saucepan with water to a depth of 1 inch; bring to a boil over medium-high, and reduce heat to medium-low to maintain a simmer. Combine chocolate and butter in a medium-size heatproof bowl, and set bowl over simmering water in pan, making sure bottom of bowl doesn’t touch water. Cook over medium-low, stirring occasionally and adjusting heat as needed to maintain a simmer, until chocolate mixture is melted and smooth, 16 to 20 minutes. Remove from heat, and set aside.
Julia Hartbeck

Beat eggs, egg yolks, sugar, and salt in a medium bowl with an electric mixer fitted with the whisk attachment on high speed until thickened and pale, 2 to 3 minutes
Julia Hartbeck

Whisk melted chocolate until smooth.
Julia Hartbeck

Quickly fold melted chocolate mixture and flour into egg mixture in bowl until well combined and no streaks remain.

Spoon batter evenly into prepared ramekins (about 1/2 cup per ramekin); smooth top using a small offset spatula if needed.
Julia Hartbeck

Spoon batter into prepared ramekins (about 1/2 cup per ramekin) and smooth the top using a small offset spatula if needed. Place baking sheet with ramekins in the preheated oven, and bake bake until tops of cakes are just set and edges spring back when touched but centers still feel soft, 9 to 12 minutes.
Julia Hartbeck

Remove cakes from oven and let cool in ramekins on baking sheet for 1 minute. Working with 1 ramekin at a time, cover ramekin with an inverted dessert plate. Carefully turn over, and let stand 10 seconds before lifting the ramekin to unmold cake. Repeat unmolding procedure with remaining cakes. Serve immediately.

Molten Chocolate Cake Recipe — Jennifer Causey

Make ahead

The batter can be refrigerated for several hours; bring to room temperature before baking.

Note

Molten chocolate cake is 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 raspberry sauce.