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Molten Chocolate Cake. Oh my ganache!

April 24, 2014 By Talya Tate Boerner


molten chocolate cake

(Eggs for this recipe were provided by Great Day Farms. All opinions are my own.)

This molten chocolate cake recipe comes with a warning: notย 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 ofย Sur la tableย cooking school, where I learned to make it (along with creme brรปlรฉeโ€”BeStillMyHeart). Here’s my rule about cooking class recipesโ€”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.

chocolate molten cake

Chocolat-y heaven.

This one passed the test. I think you’ll agree!

Molten Chocolate Cake

Print Recipe
Ingredients Method

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

Method
 

  1. Preheat oven to 425 degrees. Using a silicon pastry brush, prepare the inside of four 6-ounce ramekins with melted butter.
  2. 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.
  3. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
  4. 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.
  5. 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.
  6. 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.
molton chocolate cake

Chocolate Lava….

Grace Grits and Gardening

โ€œI’ve heard tell that what you imagine sometimes comes true.”ย Roald Dahl, Charlie and the Chocolate Factory

Filed Under: Food & Recipes Tagged With: chocolate, Desserts, Great Day Farms, holiday recipes

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Comments

  1. Dorothy Johnson says

    April 24, 2014 at 11:26 am

    Yea! Can’t wait to try it. Thanks for sharing.

    • Talya Tate Boerner says

      April 24, 2014 at 11:31 am

      Sorry I didn’t make it for you at Dairy Hollow:(

  2. Sarah R. says

    April 24, 2014 at 10:03 pm

    I love molten cakes, and I love the cooking classes at Sur La Table!

  3. Tom says

    April 25, 2014 at 1:24 pm

    Super cake. I’d go back to Dallas just for another one!!!!!!

    • Talya Tate Boerner says

      April 27, 2014 at 8:43 pm

      You have an open invitation!

  4. ankita says

    May 2, 2014 at 4:45 am

    looks sinful…i will have to give it a try ๐Ÿ™‚

    • Talya Tate Boerner says

      May 3, 2014 at 11:27 am

      It is sinful for sure! Thanks!

  5. Brittney says

    May 7, 2014 at 8:36 am

    I’ve always wanted to take a cooking class! What a great recipe to bring back with you.

    • Talya Tate Boerner says

      May 7, 2014 at 9:50 am

      Definitely a keeper Brittney!

  6. Amanda says

    May 7, 2014 at 9:32 am

    Yum! Love that it has SIMPLE BASIC ingredients! Will definitely make this!

    • Talya Tate Boerner says

      May 7, 2014 at 9:51 am

      Great! Let me know what you think.

  7. Peggy says

    May 7, 2014 at 9:47 am

    “Oh, my ganache” indeed! I think I’m in love!

    • Talya Tate Boerner says

      May 7, 2014 at 9:51 am

      haha Thanks Peggy!

  8. Brenda Duggins says

    May 9, 2014 at 3:29 pm

    I LOVE molten chocolate cake from a restaurant! Thanks for sharing a recipe for how to make it at home!!

    • Talya Tate Boerner says

      May 10, 2014 at 7:13 am

      Thanks Brenda! You’ll be amazed at how easy it is:)

  9. Gary Henderson says

    May 16, 2014 at 2:57 pm

    What is this “optional” nonsense? It would be a TRAVESTY to serve this without ice cream. TRA. VES. TY.

    • Talya Tate Boerner says

      May 16, 2014 at 8:09 pm

      haha so true Gary!

  10. Muffett says

    October 4, 2014 at 8:50 pm

    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

    • Talya Tate Boerner says

      October 5, 2014 at 6:10 am

      Like you need to lose weight? I don’t like you either:) Love you too.

  11. Cathy Lattus says

    February 12, 2018 at 5:58 pm

    Am going to make this Wed essay. Weight Watcher will just have suck it up!!!

    • Talya Tate Boerner says

      February 13, 2018 at 7:29 am

      You will love it!!!


Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (2022)

THE THIRD ACT OF THEO GRUENE (coming 2025)

Recent Ramblings:

  • Sunday Letter: May 25, 2025
  • Sunday Letter: May 4, 2025
  • Sunday Letter: Rainy Day Edition
  • Spiderwort: my love-hate relationship
  • Sunday Letter: March 23, 2025

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