Molten chocolate cakes



Original blog post:

Recipe source: Good Housekeeping

Time required: 1 hr

Yields: 8 cakes

Tools required:

  • 8 ramequins
  • electric beaters
  • baking pans large enough to hold the ramequins
  • kitchen scale


  • 4 oz of semi-sweet Belgian chocolate (equivalent to 4 squares)
  • ½ C butter (1 stick), room temp
  • ¼ C heavy cream
  • ½ TSP vanilla extract
  • ¼ C granulated white sugar
  • ¼ C flour
  • 4 eggs, room temp (need 2 full eggs + 2 egg yolks)


  1. Pre-heat oven to 204°C / 400°F.
  2. Grease and sugar ramequins, and place them into baking pan(s).
  3. Use a serrated blade to chop the chocolate.
  4. Take 2 of the 4 eggs, and separate the yolk from the white. Return whites to fridge.
  5. Using a mixer on High speed for 10 minutes, beat: sugar, 2 eggs, and 2 egg yolks.
  6. Stir down the sides a few times, and it will get thicker and lemon-coloured.
  7. In a sauce pan on Low, melt: butter, heavy cream, and chocolate. Stir the chocolate constantly until the mixture is smooth.
  8. Remove from heat and stir in vanilla.
  9. Gently whisk in the flour, until just combined.
  10. Fold the egg mixture into the chocolate, adding one third at a time.
  11. Ladle the batter into the ramequins, and bake for 8-9 minutes.
  12. Check for doneness by shaking the pan, the edges of the cakes should be set but the centres should jiggle.
  13. Cool on rack for 3 min, in pan.
  14. Remove ramequins from baking pan, run thin blade around the edges of each cake to loosen it from the ramequin; then immediately turn them upside down onto a plate and serve.
  15. Serve with vanilla frozen yogurt.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s