Molten Chocolate Cakes – a delicious recipe with butter, bittersweet chocolate, eggs, egg yolks, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 450.
2
Butter and lightly flour four 6-ounce ramekins.
3
Tap out the excess flour.
4
Set the ramekins on a baking sheet.
5
In a double boiler, over simmering water, melt the butter with the chocolate.
6
In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
7
Whisk the chocolate until smooth.
8
Quickly fold it into the egg mixture along with the flour.
9
Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.
10
Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate.
11
Carefully turn each one over, let stand for 10 seconds and then unmold.
12
Serve immediately.
653
kcal
Calories
46
g
Fat
45
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 stick (4 ounces) unsalted butter, 6 ounces bittersweet chocolate, preferably Valrhona, 2 eggs, 2 egg yolks, and more.
Yes, Molten Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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