Mango Pomelo Molten Cake Recipe

Prepare ramekins

Preheat oven to 425°F (220°C). Generously butter four 6-ounce ramekins. Dust the insides with cocoa powder, tapping out excess. Place ramekins on a baking sheet.

Melt chocolate and butter

In a heatproof bowl set over (not touching) simmering water, combine 0.75 cups unsalted butter and 6 oz chopped bittersweet chocolate. Stir occasionally until fully melted and smooth. Remove from heat and let cool 2–3 minutes.

Mix eggs and sugar

In a separate bowl, whisk together 0.75 cups granulated sugar, 3 whole eggs, 2 egg yolks and 1 tsp vanilla extract until mixture is pale and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a mixer).

Combine chocolate and eggs

Temper the egg mixture by gradually whisking about one-third of the warm chocolate mixture into the eggs to avoid scrambling. Then pour the egg-chocolate mixture back into the remaining chocolate and stir until fully combined.

Fold in dry ingredients

Sift 0.5 cup all-purpose flour and 1 pinch salt over the chocolate mixture and gently fold until just incorporated. Do not overmix; the batter should be thick and glossy.

Portion batter

Divide about 3 tablespoons of batter into the bottom of each prepared ramekin (reserve the rest for covering the filling).

Make filling

In a small saucepan, combine 0.5 cup ripe mango puree, 0.25 cup chopped pomelo segments, 1 tbsp granulated sugar, 0.5 tsp cornstarch, 1 tsp lime juice, and 0.5 tbsp unsalted butter. Stir to combine.

Cook filling

Cook over medium-low heat, stirring constantly, until the mixture thickens and becomes glossy (about 3–5 minutes). Taste and adjust sweetness or acidity as needed. Remove from heat and let cool until just warm (5–10 minutes).

Assemble molten center

Spoon about 1.5 tablespoons of the mango-pomelo filling into the center of each ramekin on top of the initial layer of batter.

Top with remaining batter

Divide the remaining chocolate batter evenly among the ramekins, covering the filling and smoothing the top.

Bake

Bake on the center rack of the preheated oven for 10–12 minutes. Cakes should have set edges and slightly domed tops but still feel soft in the center; the molten mango-pomelo filling will be warm and runny when cut.

Rest

Allow ramekins to rest 1 minute on a cooling rack. Run a small knife around the inner edge to loosen cakes.

Invert and serve

Place a dessert plate over each ramekin, invert, and lift to release the cake. Dust lightly with 1 tsp confectioners' sugar, garnish with fresh mint leaves and a scoop of vanilla ice cream or coconut sorbet. Serve immediately so the center is molten.