Wednesday, August 17, 2011

Molten Chocolate Cake

Warm gooey chocolate center.

If that doesn't sound good to you, I'm not sure we can be friends.

Molten Chocolate Cake by

Here's a pro tip: test your eggs if they could be of questionable good-ness. You really don't want to take a bite into a dessert and go "this tastes weird." For those who don't know how to test your eggs, listen up. It's easy. All you have to do is plop it into a glass of water. If it sinks, it's good. If it floats? Bad. Do not use. If it kind of bobs somewhere in the middle - you can use it, just make sure you use it soon.

See? Easy. There are no excuses for ruining perfectly good things.

Not that I did that. Because I wouldn't do that, would I? That's an amateur mistake, for baking losers!


I can only assume it was the eggs. Because otherwise, what could possibly make these taste weird? Nothing, because they're made of good things. If your eggs are good. Which we've discussed.

So just look at the pretty pictures and imagine the molten chocolate taste, sans weird eggs. It's the only way to move on from this sad state of affairs.

Molten Chocolate Cake

4 pieces (squares) semi-sweet baking chocolate
½ cups butter
1 cup powdered sugar
2 whole eggs
2 whole egg yolks
6 Tablespoons flour

Preheat oven to 425 degrees F.

Spray 4 custard cups with cooking spray and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

In photos:

Butter and chocolate whisked together.

Adding some sugar... this does not look a whole lot different.

And the eggs and flour. Only subtle differences now. It just looks chocolatey.

Fill up some ramekins.

Molten Chocolate Cake by

Fresh out of the oven, they look pretty poofy.

Molten Chocolate Cake by

Gooey chocolatey center. Would be better with ice cream. I also was lazy and did not invert it onto the plate to give you the full effect. Sorry. Sometimes laziness wins.


  1. Mmm I love molten chocolate cakes! This is almost the exact same as my recipe, except I like to add a bit of extra vanilla for some richness. These look delicious! Maybe I need to make some soon...they are such a quick dessert to whip together!

  2. Ooh the extra vanilla sounds like a great idea!

  3. I am going to bookmark this site and will try it tomorrow. Thanks this is mine favorite and I love to eat brown cake.

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