Individual Molten Chocolate Cakes Recipe

Individual Molten Chocolate Cakes

Recipe courtesy of David Rosengarten Watch the video to learn how to make this decadent treat! Level: Easy | Servings: 6 | Total Time: 37 min (Prep: 25 min, Cook: 12 min)

Nutritional Information Per Serving: Calories: 492, Total Fat: 36 g, Saturated Fat: 21 g, Carbohydrates: 41 g, Dietary Fiber: 2 g, Sugar: 32 g, Protein: 7 g, Cholesterol: 241 mg, Sodium: 47 mg

Ingredients

• 7 1/2 ounces imported bittersweet chocolate (preferably El Rey or Valrhona), roughly chopped
• 11 tablespoons unsalted butter, cut into large pieces
• 3 large eggs
• 3 large egg yolks
• 1/4 cup plus 2 tablespoons white granulated sugar
• 5 tablespoons sifted all-purpose flour

Instructions

1. Preheat your oven to 325F (163C).
2. Grease and flour six 6-ounce custard cups thoroughly.
3. Melt 5 1/2 ounces of the chocolate with the butter in a metal bowl over simmering water. Stir until smooth, then cool slightly.
4. With an electric mixer and whisk attachment, beat eggs, yolks, and sugar at medium-high speed until pale and thick, about 10 minutes.
5. Reduce speed, gradually fold in flour.
6. Beat in cooled chocolate mixture until batter is thick and glossy, about 5 minutes.
7. Divide half the batter among cups. Add 2 ounces chopped chocolate (1 tbsp per cup) to centers, top with remaining batter.
8. Bake until edges set but centers jiggle, 12 minutes. Cool 5 minutes max.
9. Run knife around edges, invert onto plates, and serve warm for gooey molten bliss!

Recipe from Taste, Random House, 1998 by David Rosengarten. Dive in your guests will rave about the warm, flowing chocolate center!