Molten Chocolate Cake With Gelato Recipe

Prep and preheat

Position an oven rack in the center of the oven and preheat to 425°F (220°C). Butter four 6-ounce ramekins thoroughly, tapping out excess butter, then dust the insides with cocoa powder, tapping out any excess. Place ramekins on a baking sheet.

Melt chocolate and butter

Combine the chopped bittersweet chocolate and butter in a heatproof bowl set over a small saucepan of gently simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until completely melted and smooth. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts, until smooth. Remove from heat and let cool for 2–3 minutes.

Whisk eggs and sugar

In a separate large bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale, slightly thickened, and ribbon-like when the whisk is lifted (about 2–3 minutes by hand; 1–2 minutes with an electric mixer on medium-high). Stir in the vanilla extract and the pinch of salt.

Combine chocolate with eggs

Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture in a slow stream while whisking continuously to temper the eggs. Continue until fully combined and glossy.

Fold in flour

Sift the all-purpose flour over the chocolate mixture, then gently fold with a spatula until just combined and no streaks of flour remain. Do not overmix; the batter should be smooth and thick but pourable.

Portion batter and chill briefly

Divide the batter evenly among the prepared ramekins (about 4–5 ounces/ramekin). For best results, cover the ramekins loosely with plastic wrap and refrigerate for 20–30 minutes — this helps the exterior set and improves the runny center contrast. If pressed for time, you may bake immediately.

Bake

Uncover the ramekins and transfer the baking sheet to the preheated oven. Bake at 425°F (220°C) for 11–13 minutes for a molten center (edges set, center jiggly). Baking times vary by oven and ramekin size; check at 10 minutes. For a more set center, bake 14–15 minutes.

Rest briefly

Remove the baking sheet from the oven and let the cakes rest for 1 minute on the tray. Run a thin knife around the inner edge of each ramekin to loosen the cakes.

Invert

Place a small plate over each ramekin, invert quickly but carefully, and lift the ramekin off. If the cake doesn't release, invert back, let rest 30 seconds, and try again. The center should flow slightly when cut.

Spoon or place a generous scoop (about 1/2 cup) of vanilla gelato onto each plate next to or on top of the warm molten cake. The cold gelato melting into the warm center is part of the experience.

Dust the cakes lightly with powdered sugar, if desired, and garnish with fresh berries or a sprig of mint. Serve immediately.

If making ahead: bake and unmold cakes, then place on a baking sheet and refrigerate for up to 24 hours. To refresh before serving, warm in a 350°F (175°C) oven for 5–7 minutes until heated through and slightly gooey in the center. Add gelato just before serving.