(Eggs for this recipe were provided by Great Day Farms. All opinions are my own.)
This molten chocolate cake recipe comes with a warning: not to be shared with the chocolate lightweight. With one scoop of the spoon, the luscious chocolate center flows like Willie Wonka’s river. Serious chocolate here, people.
This recipe is courtesy of Sur la table cooking school, where I learned to make it (along with creme brûlée—BeStillMyHeart). Here’s my rule about cooking class recipes—if I can successfully repeat it at home, (and by successfully I mean it turns out the same), it’s a keeper. Plus, if the steps are easy and the ingredients basic, I consider it blog-able and too good not to share.
Chocolat-y heaven.
This one passed the test. I think you’ll agree!
Molten Chocolate Cake
Ingredients
- 1/2 cup unsalted butter plus melted butter for brushing
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plus 1 extra tablespoon all-purpose flour divided
- 6 ounces bittersweet chocolate chopped
- 1/2 cup granulated sugar
- 3 large eggs at room temperature
- 1/8 teaspoon kosher salt
- Confectioners' sugar for sprinkling
Instructions
- Preheat oven to 425 degrees. Using a silicon pastry brush, prepare the inside of four 6-ounce ramekins with melted butter.
- In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet and set aside.
- In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a silicone spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
- Spoon the batter into the prepared ramekins. Bake in the center of the oven for 10-12 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a cooling rack for 5-8 minutes.
- Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using potholders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners' sugar. Serve immediately with optional whipped cream or ice cream.
Chocolate Lava….
Grace Grits and Gardening
“I’ve heard tell that what you imagine sometimes comes true.” Roald Dahl, Charlie and the Chocolate Factory
Yea! Can’t wait to try it. Thanks for sharing.
Sorry I didn’t make it for you at Dairy Hollow:(
I love molten cakes, and I love the cooking classes at Sur La Table!
Super cake. I’d go back to Dallas just for another one!!!!!!
You have an open invitation!
looks sinful…i will have to give it a try 🙂
It is sinful for sure! Thanks!
I’ve always wanted to take a cooking class! What a great recipe to bring back with you.
Definitely a keeper Brittney!
Yum! Love that it has SIMPLE BASIC ingredients! Will definitely make this!
Great! Let me know what you think.
“Oh, my ganache” indeed! I think I’m in love!
haha Thanks Peggy!
I LOVE molten chocolate cake from a restaurant! Thanks for sharing a recipe for how to make it at home!!
Thanks Brenda! You’ll be amazed at how easy it is:)
What is this “optional” nonsense? It would be a TRAVESTY to serve this without ice cream. TRA. VES. TY.
haha so true Gary!
Just took a snapshot of the recipe. Leaving home now to buy a couple of ingredients. Been trying to lose weight. I really don’t like you right now.
Love Always,
Muffett
Like you need to lose weight? I don’t like you either:) Love you too.
Am going to make this Wed essay. Weight Watcher will just have suck it up!!!
You will love it!!!