36 Ratings
  • 5 Rating Star 21
  • 3 Rating Star 6
  • 4 Rating Star 5
  • 1 Rating Star 3
  • 2 Rating Star 1
  • 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.

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Ingredients

  • 2 tablespoons butter

  • 8 ounces bittersweet chocolate, coarsely chopped

  • ¾ cup butter

  • 3 eggs

  • 3 egg yolks

  • ⅓ cup granulated sugar

  • 1 teaspoon vanilla

  • 1 tablespoon all-purpose flour

  • Powdered sugar

  • Unsweetened cocoa powder

Directions

  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

544 calories, 45 g fat (27 g saturated fat, 282 mg cholesterol, 233 mg sodium, 36 g carbohydrates, 4 g fiber, 7 g protein.

Reviews

36 Ratings
  • 5 Rating Star 21
  • 3 Rating Star 6
  • 4 Rating Star 5
  • 1 Rating Star 3
  • 2 Rating Star 1