← Back to Search Results
baking
Hot Chocolate Cakes

Photo by:
Comments: 0
 

Recipe

A treat for all chocoholics! As if like magic, these very rich, very easy desserts bake until a light cake surrounds a rich, creamy chocolate center.

Yield: 6 servings
Prep time: 10 Mins
Cooking time: 20 Mins

Ingredients

  • 9 oz (250g) bittersweet chocolate, chopped
  • 3 tbsp butter, softened, plus more for the custard cups
  • 2/3 cup sugar
  • 4 large eggs
  • ½ tsp pure vanilla extract
  • 1/3 cup all-purpose flour
  • Pinch of salt

Special Equipment:

  • Six 6oz (175ml) custard cups or ramekins

Directions

1. Preheat the oven to 400°F (200°C). Generously butter the inside of six 6oz (175g) custard cups, and line each with a round of wax paper. Butter the paper.

2. Melt the chocolate in a heatproof bowl set over, but not in, a saucepan of simmering water. Remove from the heat.

3. Beat the butter and sugar in a bowl with an electric mixer on high speed for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, beating well after each addition, then add the vanilla. Sift the flour and salt together and stir into the batter, then stir in the chocolate. Divide the batter among the cups. Place the cups on a baking sheet.

4. Bake for 12–15 minutes, or until the sides are set but the centers are still soft. Top each cup with a serving plate. Protecting your hands with a kitchen towel, invert both to unmold the cake. Remove the wax paper. Serve hot.

Notes

Prepare ahead:

The cakes can be prepared through step 3 and stored at room temperature for up to 2 hours.

Choosing Chocolate: Substitute an exotically flavored chocolate, such as fruit, spice, coffee, or tea, for the bittersweet chocolate.

Good with a dollop of softly whipped cream or hot custard sauce flavored with grated orange zest.

Leftovers can be coarsely chopped and spooned over vanilla ice cream with hot fudge sauce to make a special sundae.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1 tablespoon of butter for the cups.

 

Nutritional Information

Nutrients per serving (% daily value)

432kcal (22%)
35mg (3%)
0mg (0%)
111mcg RAE (4%)
211mg
55mg
7g
46g
3g
55g
161mg (54%)
101mg (4%)
13g (67%)
24g (37%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
amor-y-tacos Amor Y Tacos
by Deborah Schneider
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
good-to-the-grain Good to the Grain
by Kim Boyce
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
baked-explorations Baked Explorations
by Matt Lewis
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
flavor Flavor
by Rocco DiSpirito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?