Chocolate always says “I love you.” A warm chocolate cake says “I love you forever.” Share this molten chocolate cake with the ones you love.
Molten Chocolate Cake
Published on February 11, 2021 | By surleplat |
- 2 oz. semisweet chocolate, finely chopped
- 1 tbsp. dark rum
- 3 tbsp. heavy cream
- 8 tbsp. unsalted butter, plus 1 TBSP for greasing
- ¼ cup flour, plus more for dusting 6 oz. bittersweet chocolate
- ½ cup sugar
- 1 tsp. vanilla extract
- 1/4 tsp salt
- 3 eggs
- Confectioners' sugar
- Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 portions. Shape each portion into a ball; place in freezer until chilled.
- Heat oven to 425°. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set ramekins aside on a baking sheet.
- Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool for 10 minutes.
- In a large bowl, beat together sugar, vanilla, salt, and eggs on medium-high speed until thick and pale, 3–4 minutes. Beat in cooled melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 10-15 minutes. Let cool 2–3 minutes.
- To serve, run a knife around the edge of the ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately. I also like to serve these cakes with fresh raspberries and strawberries. Love!