Chocolate Molten Cakes

Yield: 4 servings.


  • Recipe courtesy of Claire Robinson, 2010
  • 1/2 pound unsalted butter
  • 1/2 pound bittersweet chocolate, at least 60%, plus 8 1-inch squares
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3 tablespoons all-purpose flour


  1. Preheat oven to 350 degrees F.
  2. Butter 4 (6 oz) ramekins and set aside.
  3. Over a double boiler melt butter and chocolate whisking until smooth.  Whisk in sugar and transfer to a medium size bowl. Whisk in eggs and flour until smooth.  Pour batter into prepared ramekins until about 2/3 full. Place one of the small square right in the middle of the cake and press down with fingers so it rest in the middle of the ramekin. 
  4. Bake cakes until slightly puffy and set around the edges, about 20 to 25 minutes.  Don’t worry if you cake tester comes out wet, the center should still be loose. 

***Use a nice Maldon salt to garnish or try toasted coconut flakes, or toasted and chopped nuts, fresh berries in the summer or freshly whipped cream.