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Molten Chocolate Cake. Oh my ganache!

April 24, 2014 By Talya Tate Boerner 21 Comments


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: 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.

chocolate molten cake

Chocolat-y heaven.

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

Print
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

  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.
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molton chocolate cake

Chocolate Lava….

Grace Grits and Gardening

“I’ve heard tell that what you imagine sometimes comes true.” Roald Dahl, Charlie and the Chocolate Factory

Talya Tate Boerner


Hi! I'm Talya. 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 (Now Available!)

Click to BUY NOW!

Talya Tate Boerner books
Gene, Everywhere

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