Molten Chocolate Cake Recipe

Prep

Preheat the oven to 450°F (230°C). Generously butter four 6-ounce ramekins (or six 4-ounce ramekins) and place them on a baking sheet. If desired, lightly dust the inside of each ramekin with cocoa powder or a light coating of confectioners' sugar and tap out excess.

Melt chocolate and butter

In a heatproof bowl set over a simmering pot of water (double boiler) or in short bursts in the microwave (20–30 seconds, stirring between bursts), melt the chopped bittersweet chocolate together with 1 cup unsalted butter until smooth. Remove from heat and let cool slightly, about 2–3 minutes.

Whisk eggs and sugar

In a separate medium bowl, whisk together 4 egg yolks, 2 whole eggs and 3 tablespoons granulated sugar until mixture is pale and slightly thickened, about 1–2 minutes by hand or 30–45 seconds with an electric whisk.

Combine

Slowly pour the slightly cooled chocolate-butter mixture into the egg mixture while whisking constantly to temper the eggs and create a smooth batter. Add 1 tablespoon flour and 1 teaspoon fine sea salt, folding gently until just incorporated and no streaks remain. The batter should be glossy and thick but pourable.

Fill ramekins

Divide the batter evenly among the prepared ramekins, filling each about three-quarters full (for four ramekins this will be about 1/2 to 2/3 cup each depending on ramekin size). Smooth the tops with a spatula.

Bake

Place the baking sheet with ramekins on the middle rack and bake at 450°F (230°C). For a molten center: bake 10–12 minutes for 6-ounce ramekins or 8–10 minutes for smaller 4-ounce ramekins. The edges should be set and slightly pulled away from the sides while the centers remain jiggly.

Rest briefly

Remove ramekins from the oven and let rest on a cooling rack for 1–2 minutes. This short rest helps the tops set slightly while keeping the interior molten.

Unmold

Run a small knife around the inside edge of each ramekin to loosen the cake. Invert each ramekin onto a dessert plate, tap gently, and lift the ramekin away. If the cake resists, return to ramekin and let rest another 30 seconds before trying again.

Arrange one or two scoops of Tahitian vanilla ice cream next to each molten cake while the cake is still warm so the ice cream begins to melt slightly against the warm center.

Spoon 1/4 cup fresh raspberries around or atop the cake for brightness and a slight tart contrast to the chocolate. For an elegant touch, place a few raspberries on top of the ice cream as well.

Dust the cake and plate lightly with confectioners' sugar if desired. Serve immediately so the center remains molten and the contrast of warm cake, cold ice cream, and fresh raspberries is at its best.