Molten Chocolate Cakes
Chuck Hughes’ warm and oozy molten chocolate cakes—chocolate indulgence at its best!
Easy, Moderate, Complex
Note: Instead of coating the molds with sugar, you can use crushed pistachios or other nuts.
Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Prep Time: 5 minutes
Yield: 4 servings
Ingredients
- 1/2 cup butter, plus more to butter the molds (125 ml)
- 180 g (6 oz) dark chocolate
- 3 eggs, room temperature
- 1/3 cup sugar (80 ml) plus more for the molds
- 2 tablespoons flour (30 ml)
Method
- In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth. Set aside.
- Meanwhile, beat together the eggs and sugar with a whisk or electric beater until pale and thick, about 5 minutes.
- Pour the melted chocolate in the egg mixture and mix well. Blend in the flour, just until combined.
- Butter and lightly sugar four 4-ounce molds, custard cups, or ramekins. Tap out the excess sugar. Divide the batter among the molds. Cook’s note:(At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
- Preheat the oven to 400˚ F (200˚ C). Bake the molten chocolate on a tray for 8 to 10 minutes; the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream.
