Molten Chocolate Cakes

This recipe is very easy to follow and the cakes are delicious.
Let me know if you try it!

8 oz (250 g) bittersweet chocolate
1/4 cup (2 oz/60g) unsalted butter
1 tsp. vanilla extract
6 tbs. (2.5 oz/75g) sugar
4 large egg yolks
3 large egg whites
at room temperature
2 tbs. Cocoa powder
+ extra for dusting
Pinch of salt
Make 6 servings

Preheat the oven 400⁰F (200⁰C). Lightly grease six 3/4 cup (6 fl oz/180 ml) ramekins and dust with cocoa. Set the ramekins on a small baking sheet.

Melt the butter and chocolate in a double boiler. This is the easiest way to melt chocolate without burning it! If like me you do not have a double boiler, use a small saucepan and a heatproof bowl. Add a little bit of water in the pan and bring it to a boil then reduce the heat to low. Make sure that when the bowl in on top, it does not to uch the water. Add the butter in the bowl, then the chocolate and whisk until the mixture is glossy and smooth. Remove the bowl from the heat, stir in the salt and vanilla and let it cool a little.

In a large bowl beat the egg yolks, 3 tbs of sugar (that’s half of what you have) and the cocoa. Add the chocolate mixture and continue mixing. I will become thick, its ok! (You can use a mixer but I like to simply use a fork or a wooden spoon)

In another bowl beat the egg whites until foamy and thick then add the rest of the sugar. Continue beating until it becomes firm and glossy. (Using a mixer is easier for this step but be careful not to beat for too long or you will break the egg whites) Spoon half of the beaten whites in the chocolate mix and whisk until it’s well blended. Add the rest of the whites and mix gently until just blended. When you mix the whites always be gentle as the whites can “break”.

Pour the mix into the ramekins, divide evenly.

Bake for 13 minutes. The cakes should be puffy and the top will crack. The inside should be very soft; you can test with a toothpick. The cakes will be better if immediately. If you can’t serve then right away. Keep them in the fridge and warm them up in the oven just before you want to serve them.

You also serve the cakes with whip cream, Creme Anglaise or a fruit Coulis!

The original recipe was found in the cookbook “Williams-Sonoma: Dessert”
The text was modified by Marina
Photographs by Marina


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