These luxurious molten chocolate cakes are pure indulgence—warm, tender on the outside, and irresistibly gooey in the center. They come together quickly with just a handful of ingredients, making them ideal for dinner parties or last-minute entertaining. Use the best quality chocolate you can find—Valrhona is exceptional—and prepare extra, because these always earn delighted “oohs” and “ahs” at the table.
INGREDIENTS:
1/2 cup unsalted butter, plus more for molds
2 teaspoons all-purpose flour, plus more for molds
4 ounces bittersweet chocolate, preferably Valrhona
2 large eggs
2 large egg yolks
1/4 cup sugar
METHOD:
Preheat oven to 450°F.
Generously butter four 4-ounce ramekins or custard cups. Dust lightly with flour, tap out the excess, then butter and flour again for guaranteed release. Set aside.
Place butter and bittersweet chocolate in the top of a double boiler or in a heatproof bowl over simmering water. Heat gently until the chocolate is nearly melted; remove from heat and stir until smooth.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, egg yolks, and sugar until light, thick, and pale. Pour in the melted chocolate-butter mixture and beat until just combined. Add the 2 teaspoons flour and mix only until incorporated—do not overbeat. Divide the batter evenly among the prepared molds.
Place molds on a baking sheet. Bake 6–7 minutes, or until the sides are set but the centers remain soft. If using larger molds, increase baking time slightly.
Invert each mold onto a dessert plate and let rest 10 seconds. Lift a corner of the mold to release the cake; it should slide out cleanly. Serve immediately.
SERVING SUGGESTIONS:
- Top with a scoop of premium vanilla ice cream or lightly sweetened whipped cream.
- Dust with cocoa powder or powdered sugar.
- Add fresh raspberries, strawberries, or seasonal berries for color and brightness.
- Drizzle with warm chocolate, caramel, or raspberry sauce for extra flourish.
YIELD: Serves 4 (Recipe doubles easily for larger groups.)
