Rating: 4 stars
36 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
  • 36 Ratings

Few desserts elicit the oohs and ahhs that molten cakes do, which makes them a natural pick for special dinners. Feel free to use semi-sweet baking chocolate in place of the bittersweet chocolate if that's the variety you have on hand.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
15 mins
cool:
2 mins
bake:
12 mins
total:
29 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, soufflé dishes, or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.

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  • In a heavy small saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.

  • In a large mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.

  • Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.

Nutrition Facts

544 calories; fat 45g; cholesterol 282mg; saturated fat 27g; carbohydrates 36g; insoluble fiber 4g; protein 7g; vitamin a 1069IU; vitamin c 2.4mg; sodium 233mg; calcium 50.5mg; iron 2.2mg.
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