Cookstr.com

Warm Chocolate Cake

Updated April 25, 2016

Cookbook

Flavor

Published by Hyperion

This image courtesy of Shutterstock

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.

4 Portions

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert

Five Ingredients or LessYes

Mealdinner

Moodfestive

Taste and Texturechocolatey, rich

Type of Dishcake, chocolate cake

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

Instructions

  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.

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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.

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