← 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
cooking-for-friends Cooking for Friends
by Gordon Ramsay
mom-a-licious Mom-a-Licious
by Domenica Catelli
west-coast-cooking West Coast Cooking
by Greg Atkinson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
nigella-express Nigella Express
by Nigella Lawson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucid-food Lucid Food
by Louisa Shafia
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
lidias-italy Lidia's Italy
by Lidia Bastianich
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?