Molten Chocolate Cake
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
The perfect dark chocolate finish to a decadent and romantic meal. This quintessential restaurant dessert can easily be recreated at home. Top with Maldon sea salt for a perfect finish!
Ingredients
½ cup butter, plus some for ramekins
⅔ cup dark chocolate, chopped
2 eggs
2 yolks
¼ cup sugar
¼ teaspoon sea salt
2 tablespoons all-purpose flour
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Preparation
Preheat oven to 400°F. Lightly grease 2 (4-inch) ramekins. Over double-boiler with simmering water, melt butter and chocolate. Pour into a large mixing bowl, whisk in eggs, 1 at a time. In a separate bowl whisk together yolks and sugar until combined. Stir into chocolate, butter and egg mixture. Stir in flour and divide batter between the 2 ramekins. Place in the centre of the preheated oven and bake for 10-12 minutes, until set on the outside but the centre is still very soft. Allow to rest for 1-2 minutes and run a knife along the inside rim of the ramekin and the outside of the cake. Using a clean dishcloth (the ramekin will be very hot), turn onto a dessert plate and serve immediately.
The molten part of the cake is undercooked batter. If this is a concern, you can add a large chunk of good chocolate into the centre of the batter and the cake can be baked fully.
