Individual Molten Chocolate Cakes

From The Best Make-Ahead Recipe

Why this recipe works:

After arriving at satisfactory amounts of butter (lots), flour (very little), chocolate (not too much), and eggs (four whole eggs plus one yolk) we achieved our goal: a molten cake recipe that was rich and yet light, moist, intense, and dark. Cooking temperature was also a critical step in our… read more

After arriving at satisfactory amounts of butter (lots), flour (very little), chocolate (not too much), and eggs (four whole eggs plus one yolk) we achieved our goal: a molten cake recipe that was rich and yet light, moist, intense, and dark. Cooking temperature was also a critical step in our molten chocolate cake recipe to produce a light, cake-like perimeter around a moist well of intense chocolate. We were happy to find that the batter can be made and poured into the ramekins ahead of time and refrigerated, then baked during dinner. Even better, we found that these cakes can be frozen for up to a month and baked without thawing, making them an ideal make-ahead dessert.

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Serves 8

The whipping time in step 3 will depend on the type of mixer you use; a standing mixer will take about 5 minutes, while a handheld mixer will take about 10 minutes. Serve with lightly sweetened whipped cream, fresh berries, and/or dust the cakes with cocoa or confectioners’ sugar.

Ingredients

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