Molten Chocolate Cakes


  • 2 # unsalted butter
  • 2 qt. semi-sweet chocolate chips
  • 16 eggs
  • 16 egg yolks
  • 2 cups sugar
  • 2 pinches of salt
  • ¼ cup all-purpose flour


Make ahead – The batter can be refrigerated for several hours; Bring to room temperature before baking.

  1. Preheat oven to 400 degrees. Spray 6 oz ramekins. Set ramekins on a baking sheet.
  2. In a double boiler, over simmering water, melt the butter with the chocolate. In hobart, beat the eggs with egg yolks, sugar and salt at high speed until thickened and pale.
  3. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake 9-10 minutes or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute then cover each with an inverted dessert plate. Carefully turn each over one, let stand for 10 seconds and then unfold. serve immediately.

*Do not add liquor – Can add espresso, mocha, cappuccino
*Can sprinkle sugar after spraying ramekins instead of flour

Enjoy your Molten Chocoalte Cakes!