While having a few glasses of wine with my wonderful friends Anna and Julie I baked this delectable dessert and we all agreed it’s an instant favorite!! I’m a HUGE chocolate fan and this really hit the spot with its perfect middle and ooy gooey drizzled topping. It’s a few extra steps than the average dessert, but it’s worth every step! You won’t be disappointed!
Ingredients (Makes 4 Molten Chocolate Cakes)
1/2 cup unsalted butter, cut into pieces
6 ounces semi-sweet or bittersweet chocolate, finely chopped
3 large eggs, separated
1/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar
- Preheat oven to 400 degrees F and place rack in center of oven.
- Generously butter four – 6 to 8 ounce ramekins/custard cups and dust the insides with granulated white sugar.
- Place the prepared molds on a baking sheet and set aside while you make the cake batter.
- In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.
- In the bowl of your electric mixer/hand mixer, beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
- Beat in the vanilla extract and then fold in the melted chocolate mixture.
- In another clean bowl whip the egg whites until frothy.
- Add the cream of tartar and continue to whip until soft peaks form.
- Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated.
- Do not over mix or the batter will deflate.
- Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.
Take them out of the oven a let them cool for a few minutes before serving. You can either serve them right in the molds or like I did run a knife around the edge and invert onto a pretty platter. If you are really feeling fancy sprinkle some whipped cream or powdered sugar on top.
Make ahead of time:
You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.
Chocolate Ganache Drizzle:
1 cup heavy cream
12 ounces of dark chocolate, coarsely chopped
1 teaspoon vanilla
- Place the chopped chocolate in a medium heat resistant bowl.
- Heat the cream in a saucepan over medium heat until it just reaches a boil. Immediately remove the pan from the heat and pour the cream over the chocolate.
- Stir gently to make sure all of the chocolate is covered by the cream and allow it to sit for a minute. Stir well, until it is smooth and blended.
- Add the vanilla and mix it in thoroughly. Use immediately.