This has become my go-to recipe for dessert. It’s quick to prepare and requires no exotic ingredients. It scales easily so I can make 2, 4, 6, 8, 10, or 12 at a time. I find that it takes 10 minutes to make, ten minutes to bake, ten minutes to cool so from start to service is 30 minutes. If I prep the batter and pan ahead of time, I can have it on the table in less than that. This recipe assumes that you have a kitchen scale. If you don’t, you should get one. It’s a huge time saver.
Molten Chocolate Cakes
|Ingredients||To make 2||To make 4||To make 6||To make 8||To make 10|
|Butter (room temperature)||18 gm||37 gm||55 gm||73 gm||92 gm|
|sugar||25 gm||50 gm||75 gm||100 gm||125 gm|
|Eggs (room temperature)||1||2||3||4||5|
|flour||17 gm||33 gm||50||67||83|
|Semi-sweet chocolate||76 gm||151 gm||227 gm||303 gm||378 gm|
- Heat your oven to 400F (have you used an oven thermometer to check your oven temperature? I did and found that to reach 400F I need to set the temperature control to 430F)
- Prepare the pan. I use a muffin pan, but you could use a bunch of ramekins. Butter the muffin pan depressions that you will use then put a teaspoon of sugar into each. Slowly rotate the pan so that the buttered area is coated with sugar. Dump out the extra sugar.
- Whisk the butter and sugar together until fluffy.
- Whisk in the eggs, one at a time.
- Whisk in the flour and salt.
- Melt the chocolate, either in the microwave or over a double boiler.
- Mix the chocolate into the rest of the batter.
- Distribute evenly into your coated muffin pan.
- Place muffin pan onto a baking sheet and put into the oven. Bake 10 minutes.
- Remove from oven and cool for 10 minutes.
- Use a thin knife to separate the edges of each cake from the sides of the muffin pan.
- Place a tray or plate over the muffin pan and invert to turn cakes onto the plate or tray.
- Use a thin spatula to move the cakes to individual plates for service.
- Garnish as you wish. Vanilla ice cream or whipped cream are excellent foils to the cake.