Chocolate lovers, this is it: the ultimate chocolate dessert! A chocolate lover myself, this cake is almost too rich for me. You definitely need to eat ice cream with it! It’s the perfect way to end a great Valentine’s date.
Molten Chocolate Cake
Yield: 4 cakes
- 1/2 cup butter
- 1 tablespoon cocoa powder
- 1/4 cup plus 1 tablespoon all-purpose flour
- 10 ounces bittersweet, 60 percent cacao chocolate
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 3 room-temperature eggs
- pinch of salt
- 1 tablespoon powdered sugar
Position a baking rack in the center of the oven; preheat the oven to 425 degrees. Butter 4 ramekins. In a small bowl, mix the cocoa powder and 1 tablespoon of the flour. Dust the ramekins with the cocoa mixture and place them onto a baking sheet.
In a double boiler over simmering water, melt 4 ounces of the chocolate and mix in the heavy cream. Once combined, chill the mixture.
In a small saucepan over low heat, melt the butter and the remaining 6 ounces of chocolate, stirring occasionally. Allow the mixture to cool.
To a mixer bowl add the sugar and the eggs. Beat with an electric mixer on medium-high speed for about 3 minutes, until the mixture is a pale yellow color.
Fold the melted chocolate and butter mixture into the egg mixture; add the vanilla; and fold in the remaining flour and the salt.
Spoon the chocolate batter into the 4 ramekins, reserving 1/3 of the batter. Form 4 balls from the chilled chocolate and cream mixture.
Place 1 ball in the center of each ramekin.
Spoon the rest of the batter into the ramekins.
Place the baking sheet onto the center rack of the preheated oven. Bake for 16 minutes, until the tops crack. (The centers will be slightly soft.) Let the cakes cool for 5 minutes; then run a knife around the edge of each ramekin to loosen the cake.
Invert each cake onto a plate and sprinkle with powdered sugar. Serve warm with ice cream.