← Back to Search Results
baking American
Molten Chocolate Cake

Photo by:
Comments: 0
 

Recipe

In the 1980s, this was the restaurant cake of the moment. Everyone had a version, and, no wonder—it is deliciously decadent and irresistible. This is extremely easy to make at home and, if you are serving it to guests, put the cakes together and bake them while you clear the entrée from the table. Whipped cream is a perfect match, but melting vanilla or coffee ice cream is pretty sensational also. Place some cocoa powder in a fine sieve and tap it gently over the plates for a beautiful presentation.

Yield: 6 servings

Ingredients

  • 12 ounces semisweet chocolate
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 4 large eggs, at room temperature
  • 4 large egg yolks, at room temperature
  • ½ cup sugar
  • ¼ cup almond flour
  • 2 cups whipped cream, optional

Directions

Preheat the oven to 425 degrees.

Lightly coat six 4-inch-round × 2-inch-high molds with nonstick vegetable spray. Set aside.

Combine the chocolate and butter in a stainless steel bowl set over a pan of boiling water. The bottom of the bowl should not touch the water.

Heat, stirring constantly, just until the chocolate and butter has melted.

Remove the mixture from the heat but keep warm.

Place the eggs and egg yolks in the large bowl of an electric mixer. Begin beating the eggs and, with the motor running, add the sugar in thirds, beating to incorporate well between each addition. Continue beating on high for about 7 minutes, or until the mixture has doubled in size and is a soft pale yellow.

Lower the speed of the mixer and add the almond flour in thirds, beating to incorporate well between each addition. Slowly beat the reserved melted chocolate-butter mixture into the batter, beating for 1 minute.

Fill the prepared molds with the batter.

Place them in the preheated oven and bake for 10 minutes, or until the top is just set with a slight crater in the center. Remove from the oven and quickly invert onto six dessert plates. Serve hot with whipped cream on the top, if desired.


© 2006 Dilcon, Ltd.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include optional whipped cream.

709kcal (35%)
61mg (6%)
0mg (0%)
349mcg RAE (12%)
299mg
74mg
9g
48g
3g
56g
362mg (121%)
63mg (3%)
32g (159%)
55g (85%)
3mg (15%)
 

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

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
mexican-everyday Mexican Everyday
by Rick Bayless
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?