Molten Chocolate Cake

This is my own adaptation of the ever-decadent and delicious chocolate cake that spills its molten ganache center at first cut.  Serve the cakes warm from the oven, so that the molten center remains liquid, as you take your first bite.  This recipe makes 8 individual cakes.


Ganache Filling:

1/3 cup whipping cream
2 1/2 teaspoons light corn syrup
1/2 cup semi-sweet chocolate, chopped finely and set aside in medium bowl

Cake Batter:

2/3 cup butter, softened
1/3 cup semi-sweet chocolate, melted
2 tablespoons unsweetened chocolate, melted
3 eggs + 2 egg yolks, beaten
1/2 cup all-purpose flour
2/3 cup confectioners ’ sugar


Preheat the oven to 375ºF.  And butter and flour each of the eight ramekins.  (This is critically important, because the cakes will not climb properly unless the cups are floured.)

In a small saucepan, combine and cream and corn syrup and bring to simmer over medium-low heat, stirring constantly.  Just as steam begins to be released at the surface (not yet boiling), pour the cream over the chopped chocolate and leave it alone for 5 minutes to melt.  Then mix with a whisk until the chocolate is completely melted and smooth.  Place the bowl now into your freezer for about 15 minutes until the ganache is just firm enough to scoop up with a spoon (no longer runny, but thick and almost firm).  You can hasten the process by stirring the ganache every five minutes or so.

Meanwhile, begin working on the batter.In a large bowl, whisk the softened butter and the two melted chocolates together.  Add the beaten eggs and additional whites and whisk until smooth and fully incorporated.In a separate medium bowl, sift the flour and sugar together.  Fold carefully the flour-sugar mix into the butter-chocolate-egg mix, adding only one third of the flour at a time.  Fold slowly and stop as soon as the flour is moistened (do not whisk!).

Butter and flour eight 4-oz. ramekins. Fill each ramekin with 3 tablespoons of the chocolate cake batter and make a small well in the center by pushing the batter up slightly on the sides with a spoon.  (Be certain not to expose the bottom of the ramekin.)  (Alternatively, you can use small fluted cake pans here.  If so, try to keep the batter at the sides of equal thickness and spread ganache to the edge of the batter.  This will reduce the number of individual cakes from eight to about six.)

Scoop 1 tablespoon of the ganache and place it in the center of the hollowed-out batter in each ramekin.  Carefully spread the ganache near the sides, trying to maintain a uniform thickness or depth.Spoon another 2 tablespoons of cake batter on top of the ganache, making sure to seal the ganache between the two layers of batter. The batter should come up to 1/4 inch from the top of the ramekin.

Bake the cakes in a 375°F oven for 15 to 20 minutes or until the top of the cake springs back lightly to the touch.  Cool for two minutes, then gently run a sharp knife around the sides of the ramekin.  Then invert and unmold onto a dessert plate.

Serve immediately with a light dusting of powdered sugar.  Alternatively, dress it up by spooning some mascerated raspberries over each cake.  Make these by placing a container of rinsed raspberries in a small bowl with one half cup of port or bourbon that is allowed to sit, undisturbed, for about an hour…or the amount of time it takes to mix and bake these wonderful cakes.  It’s nice to add a fresh mint sprig to the top, as well.


~ by eheavenlygads on March 3, 2007.

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