Baking Individual Molten Chocolate Cakes
To achieve a set exterior with a molten center, bake individual portions at a high temperature for exactly 11 to 12 minutes until the edges are firm but the center still wobbles slightly when nudged. Pull them from the oven immediately to prevent the heat from carrying the cook too far into the core.
The timing is non-negotiable.
These cakes cook rapidly due to their high fat content and small volume. Have your ramekins buttered and dusted with cocoa powder before you even melt the chocolate.
- 4 ramekins (6 oz)
- double boiler or microwave-safe bowl
- whisk
- rubber spatula
What goes in.
- 4 ozbittersweet chocolate (60-70% cocoa), chopped
- 1/2 cupunsalted butter
- 1 cuppowdered sugar
- 2whole eggs
- 2egg yolks
- 6 tbspall-purpose flour
Temperature calibration
The difference between a lava cake and a brownie is ninety seconds in the oven. Rely on the visual 'wiggle' of the center rather than a timer.
The method.
Prep the ramekins
Butter the inside of each ramekin thoroughly and coat with cocoa powder, tapping out the excess. This ensures the cakes release without sticking.
Melt the base
Combine chocolate and butter in a bowl. Melt over a pan of barely simmering water, stirring until smooth and glossy. Remove from heat.
Whisk the sugars and eggs
In a separate bowl, whisk the powdered sugar, eggs, and yolks until the mixture is pale and slightly thickened. Fold the chocolate mixture into the eggs.
Incorporate flour
Sift the flour into the batter and fold gently with a spatula until just combined. Do not overmix, or the cake will become tough.
Bake
Divide batter into ramekins and bake at 425°F (220°C). Pull them out when the sides are set but the center remains soft and jiggles when the ramekin is touched.
Invert
Let sit for one minute. Run a knife around the edge, invert onto a plate, and lift the ramekin carefully.
Other turns to take.
Coffee-infused
Add one teaspoon of instant espresso powder to the butter and chocolate as they melt.
Salted Caramel
Drop a small, frozen disc of firm caramel into the center of the batter once it is in the ramekin before baking.
When it doesn't go to plan.
Use high-quality chocolate; the flavor of the bar is the flavor of the cake.
If you are nervous about the release, leave the cakes in the ramekins and serve them with a spoon directly.
You can prep these ahead of time and keep the filled, unbaked ramekins in the refrigerator for up to 4 hours; add 1-2 minutes to the bake time.
The ones that keep coming up.
How do I know if they are done?
Look for a dull finish on the top and sides, but the very center should still look wet and move when you shake the pan.
Can I use Dutch-process cocoa for dusting?
Yes, it provides a darker color and a smoother taste, which contrasts well with the sweetness of the cake.
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