How to Make Molten Chocolate Cakes

If you're pressed for time, use chocolate chips rather than a cut-up bar of baking chocolate.

Molten chocolate cakes are decadent treats that are often served in restaurants. But you can make your own at home with ingredients you likely already have on hand. Serve with ice cream, whipped cream or a drizzle of chocolate or caramel to impress guests or just as a delicious dessert for yourself.

Things You'll Need

• 1/2 cup unsalted butter
• 6 oz. high-quality semisweet or bittersweet chocolate
• 3 large eggs, separated
• 1/3 cup granulated white sugar
• 1 tsp. vanilla extract
• 1/8 tsp. cream of tartar
• 1 tbsp. granulated white sugar
• 4 ramekins or custard cups

Instructions

1. Cut the butter and chocolate into small pieces. Heat the oven to 400 degrees.

2. Generously butter the insides of the ramekins or custard cups and sprinkle each with granulated sugar. Set aside on a cookie sheet.

3. Bring a large saucepan partially filled with water to a simmer. Place a large mixing bowl over the saucepan of simmering water. Melt the butter and chocolate in the mixing bowl, stirring often. Set aside.

4. Beat the egg yolks and 1/3 cup of sugar until they are thick and fluffy. Stir in the vanilla extract. Pour the melted chocolate mixture into the egg mixture. Stir to combine.

5. In a separate bowl, whip the egg whites until they are frothy. Add the cream of tartar and continue to whip. Gradually add the 1 tbsp. of granulated sugar and whip until stiff peaks begin to form. With a wire whisk or rubber spatula, gently fold the beaten whites into the chocolate mixture. Do not over-mix the batter.

6. Pour the batter into the ramekins, filling each 3/4 full. Bake eight to 10 minutes until the outside edges are set but the middles still look a little wet. Remove from the oven and allow the cakes to cool for several minutes.

7. Serve the cakes in the ramekins or turn them out onto dessert plates and dust with powdered sugar before serving.

Tips & Warnings

• Leftovers can be refrigerated and eaten cold or warmed up in the microwave.

• Be careful if you transfer the cakes to another dish, as they could crack and break.

References

• Martha Stewart Recipes: Molten Chocolate Cake