← Back to Search Results
baking
Warm Chocolate Cake

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 1
 

Recipe

By now, certainly everyone has tried a version of this popular chocolate cake in a restaurant. The exterior is solid yet the interior is molten: “How do they do that?” You will be amazed by how easy it really is! A tip: this is a single-flavor dessert, so use the very best chocolate you can find.

Yield: 4 Portions

Ingredients

  • 4 ounces good-quality semisweet chocolate
  • ½ cup (1 stick) unsalted butter, plus more for ramekins
  • 2 eggs
  • 2 egg yolks
  • ¼ cup all-purpose flour, plus more for ramekins
  • ¼ cup plus 1 tablespoon sugar
  • ¼ teaspoon salt

Directions

1. Preheat oven to 375°F.

2. In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When fully melted, remove from stove and allow to cool.

3. In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix just until well blended; you want to beat in as little air as possible. When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air. Stir in salt.

4. Butter and flour 4 individual ½-cup ramekins, tapping afterward to remove excess flour. Pour the chocolate batter into the ramekins,

5. Place ramekins in the middle rack of the oven and set timer for 9 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a toothpick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if necessary. Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with the blade of a heavy knife. Serve with a spoon.


© 2003 Spirit Media, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

491kcal (25%)
191mg (8%)
40g
2g
36g (56%)
0g
21g (106%)
11g
2g
271mg (90%)
31g
7g
38mg
162mg
261mcg RAE (9%)
0mg (0%)
41mg (4%)
2mg (11%)
 

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.
  • ephraim

    02.15.11 Flag comment

    I used 3 6-ounce ramekins instead of 4 4-ounce. Baking time was about 15 minutes instead of the 9 to 11 suggested for the smaller cakes.

 

Explore Cookbooks on Cookstr

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
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
new-american-table New American Table
by Marcus Samuelsson
lidias-italy Lidia's Italy
by Lidia Bastianich
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
west-coast-cooking West Coast Cooking
by Greg Atkinson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
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?