Molten Chocolate Cake
Molten Chocolate Cake Say it: MOHL-tuhn CHOK-lit kayk
Molten chocolate cake is a small, individual chocolate cake with a deliberately underbaked center that spills out as a dark, glossy sauce the moment a spoon goes in. It became a restaurant signature in New York City and is now a home-kitchen standby, made from little more than chocolate, butter, eggs and a spoonful of flour — no icing, no filling, no fuss. The edge is set and faintly crackled, the middle warm and flowing, and the flavor deep and bittersweet. Serve it fast, while the center still runs.
Molten Chocolate Cake
Molten Chocolate Cake
Pronounced MOHL-tuhn CHOK-lit kayk
- Serves
- 4
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the ramekins
For the batter
Method
Heat the oven to 425°F (220°C) with a rack in the middle. Brush four 6-oz (175 ml) ramekins thickly with the softened butter, dust with cocoa powder, tap out the excess, and set them on a baking sheet.
Put the chopped chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted, glossy and completely smooth, then lift the bowl off and let it cool for 5 minutes.
In a larger bowl, whisk the whole eggs, yolks, sugar and salt for 2–3 minutes, until pale, thick and visibly lightened; the whisk should leave a brief ribbon trail. Whisk in the vanilla.
Scrape the warm chocolate mixture into the eggs and fold gently with a spatula until even, then sift the flour over the top and fold just until no streaks of flour remain.
Divide the batter among the prepared ramekins, filling them about three-quarters full and smoothing the tops.
Bake for 10–12 minutes, until the edges are set and puffed and the centers still wobble and look glossy when you nudge the tray; a skewer pushed in 1 inch (2.5 cm) from the edge should come out with moist crumbs.
Let the ramekins stand for 1 minute, run a thin knife around the inside of each, then invert onto plates, lift the ramekins away and serve immediately, while the centers are still liquid.
Regional variants
Some cooks press a frozen ball of ganache or a chunk of chocolate into the middle of each ramekin before baking to guarantee a molten core. A little orange zest, espresso powder or a pinch of cayenne in the batter makes a pleasant change.
Cook's notes
- Pull the cakes out while the middle still jiggles — a minute too long and you have a very good brownie instead of a lava cake.
- Bake one test cake first if your oven runs hot or your ramekins differ in size, then adjust the timing for the rest.
- Room-temperature eggs whip to a lighter foam, which is what keeps the crumb delicate and the center flowing.
Serve with
Vanilla ice cream, lightly whipped cream and a few raspberries to cut the richness.
Make ahead and storage
The filled ramekins can be covered and refrigerated up to 24 hours; bake them straight from the cold, adding 2–3 minutes. Once baked, they must be served at once.
