You set my Chocolate Cake on fire

February 9th, 2010

Thinking about this molten chocolate cake makes me weep a little inside. Not in the bad way. But in a ‘I-wish-I could-have-this-everyday’ kind of way. It is so simple that I have every motive to do so, but too much of a good thing is probably too much. But I suggest you make this on the next opportune moment. Warm and gooey with a healthy dose of butter and chocolate, this little piece of heaven will be the end or start to the perfect night.

Recipe: Molten Chocolate Cake

Serves 2

1/4 cup unsalted butter

2 oz. bittersweet chocolate

1 egg

1 egg yolk

2 tablespoons sugar

2 teaspoons all-purpose flour

Cocoa powder, for dusting

  • Preheat oven to 450 degrees.
  • In a bowl set over a pot of simmer water, melt chocolate and butter.
  • Stir to mix thoroughly.
  • Set aside to cool a bit.
  • With an electric beater, beat egg, yolk, and sugar until light and thick in texture.
  • Pour in egg mixture into butter and chocolate mixture.
  • Beat in flour until just combined.
  • Butter two 4-oz. ramekins and lightly dust with cocoa powder. Tap out excess.
  • Pour mixture equally into the ramekins.
  • Bake for 7 – 10 minutes. The sides will be set but the center will quite soft.
  • Run knife along edge of ramekin.
  • Invert each ramekin onto a plate to release cake.
  • Serve immediately with whipped cream or ice cream.

Note: I like to just eat it out of the ramekin. Why mess up a pretty presentation by trying to unmold the cake onto a plate? Less work too.

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