So, my family LOVES chocolate molten cakes.  I had been making them and trying to perfect a recipe for years and then, back in 2005, I went to Italy for one of those big birthdays.  As part of the trip, I took a cooking class and oddly enough, one of the recipes that was part of the class was for chocolate  molten cakes.  It seemed a bit odd to me since I never had associated Italy with purely chocolate desserts (and we are of Italian heritage).  Regardless, this became the base for my now perfected recipe.  What follows is my version, adapted to my family’s tastes.  It works every time and the best part is that they can be made in advance (hours, days or months)!

SUSAN’S MOLTEN CAKES
Makes 6 individual cakes – be sure to make ahead 

Ingredients

  • 150g (approx. 5.5 oz) bittersweet or semisweet chocolate (I use Callebaut, typically a mixture of both kinds)
  • 150 g (3/4 c) sugar
  • 150 g (10 tbsp) unsalted butter
  • 20-30 g (2-4 tbsp) flour, sifted
  • 3 eggs, whisked and set aside

Butter and flour (6) 4 oz ramekins.  (Note: You can use other sized ramekins but the recipe will make different numbers; 6 oz ramekins will yield 4 molten cakes, 5 oz ramekins yield 5 but I find the portion of the 4 oz to be just right).

Making the Cakes
In a double boiler (or a heat proof bowl set over simmering water), melt chocolate, sugar and butter together.  Once melted, off heat, add flour and whisk rapidly until incorporated.   Add eggs and whisk rapidly again until mixture is shiny and glossy (go fast so that you do not end up with scrambled eggs in the cakes – adding the flour before the eggs is critical to avoiding this fiasco).  Pour into ramekins and cover with plastic wrap (push wrap onto chocolate) and set in freezer for a minimum of 2 hours but up to 2 months!

When Ready to Cook
Preheat oven to 400 degrees. Remove ramekins from freezer and place however many you are baking onto a cookie sheet. Bake for 20-22 minutes.  Watch carefully towards the end of the baking time.  The top should be puffed and cracked but slightly underdone when you look at it in the center. (Note: if you are using 6 oz ramekins, it will take a little more time)

To Serve
Turn ramekin onto plate and slide out cake (it will be upside down).  I typically insert a knife into the center to let the chocolate ooze out for presentation.  You could, of course, eat the molten cake directly out of the ramekin but I prefer it turned out onto a plate because you can then add ice cream, raspberry sauce or whatever you choose.

Enjoy being the star of the evening!