Molten Chocolate Cake Recipe
fresh raspberries, tahitian vanilla ice cream
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Ingredients
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Molten chocolate cakes
To serve
Method
Molten chocolate cakes
Prepare ramekins and oven
Preheat the oven to 450°F (230°C). Generously butter four 6-ounce (180 ml) ramekins, making sure to coat the sides and edges. Dust the buttered ramekins with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet and set aside.
Melt chocolate and butter
Combine the chopped bittersweet chocolate and 8 tablespoons unsalted butter in a heatproof bowl. Set the bowl over a pan of barely simmering water (double-boiler), making sure the bowl does not touch the water. Stir frequently until the chocolate and butter are fully melted and smooth. Remove from heat and let cool for 2–3 minutes.
Whisk eggs and sugar
In a medium bowl, whisk together 4 egg yolks, 2 whole eggs and 1 cup granulated sugar until pale, thickened and slightly ribboning (about 2–3 minutes by hand, or 1–2 minutes with a mixer). Add a pinch of salt and whisk to combine.
Combine chocolate with eggs
Temper the egg mixture by pouring about one tablespoon of the melted chocolate into the eggs while whisking vigorously; repeat once more. Then fold the remaining melted chocolate into the egg mixture with a spatula until completely combined and smooth.
Add flour and portion
Sift 1 teaspoon all-purpose flour over the batter and gently fold just until incorporated; do not overmix. Divide the batter evenly among the four prepared ramekins, filling each about three-quarters full.
Bake
Bake on the middle rack for 10–12 minutes. Cakes are done when the edges are set and the centers still jiggle slightly — you want the center to be molten when cut. Rotate the baking sheet halfway through if your oven heats unevenly.
Rest and invert
Remove the ramekins from the oven and let rest for 1 minute. Run a small knife around the edges to loosen, then invert each ramekin onto a dessert plate. Let sit inverted for 10–15 seconds, then lift the ramekin away carefully so the cake remains on the plate with the molten center exposed.
To serve
Place one molten chocolate cake on each serving plate. Add one scoop of Tahitian vanilla ice cream next to each cake so it begins to melt into the molten center.
Arrange about 1/4 cup fresh raspberries alongside each cake (or scatter them on top). Dust lightly with powdered sugar if using and garnish with a mint leaf.
Serve immediately so guests enjoy the contrast of hot molten center and cold ice cream.