When Jeff and I were dating in high school, our “thing” was to go to Chili’s and order their molten chocolate cake after seeing a movie because, well, we couldn’t drive and they were the only things within walking distance of each other. Now, we often make molten chocolate cake to celebrate something, like an anniversary, or you know, Tuesday nights like this week!
I looked up the recipe for Chili’s molten chocolate cake recently and was shocked to see that they just use chocolate cake mix and that Nestle hard shell chocolate stuff–what a scam! So I looked up recipes online until I found a much better, less packaged recipe, and it turned out even more flavorful!
The best part about molten chocolate cakes is the gooey center and richness of the dark chocolate flavor. It goes great with a little ice cream to cut the rich flavor–if only I had had some and wasn’t too lazy to go to the store!
Also, baking these works best in those cute little ceramic ramekins. Mine were a Christmas present and come from World Market Cost Plus. And at $9 for a set of 12, you really can’t beat the price!
The recipe that I used has everything in ounces so you have to weigh as you go. I’ve also used the Martha Stewart recipe which has turned out just as good–I just didn’t have quite enough chocolate on hand this time to make it.
Note: you need to take these out of the oven a little bit before they may normally seem ready in order to ensure that the gooey middle doesn’t get baked. Then, just let them set up for a few minutes, and enjoy!
Molten Chocolate Cake Recipe
*Adapted from http://www.foodnetwork.com/recipes/the-cookworks/molten-chocolate-cake-recipe/index.html
1 tablespoon cocoa powder
1.5 ounces extra-bitter chocolate, finely chopped
1.5 ounces unsalted butter
1 egg yolks
1.5 ounces sugar
.75 ounces all-purpose flour
Special equipment: 3.5oz ceramic ramekins and an electric mixer
Preheat the oven to 400 degrees F.
Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it’s been put into the molds. Bake for 12 minutes.
Remove from oven and let sit for a few minutes. Dust with powdered sugar or serve with ice cream, and enjoy immediately!