Mini Molten Chocolate Cakes

Mini-Molten Chocolate Cakes
Signe Birck
  • Yield: 8 servings


2 1/2 ounces bittersweet chocolate, coarsely chopped
5tablespoons unsalted butter
1large egg
1large egg yolk
1/4 cup granulated sugar
1/4 cup all-purpose flour
3tablespoons semisweet chocolate chips
confectioners' sugar, for dusting


  1. Position a rack in the center of the oven and preheat the oven to 375F. Lightly butter 8 small ramekins, each with a 3-ounce capacity.
  2. In the top of a double boiler, set over a pan of barely simmering water and melt the chocolate and butter, stirring until smooth. Alternatively, in a microwave-safe container (such as a large Pyrex measuring cup), melt the chocolate and butter on medium power for 2 to 3 minutes. Watch the chocolate carefully and when it softens, stir it with the butter until smooth. Set aside to cool slightly.
  3. In the bowl of an electric mixer (fitted with the paddle attachment and set on medium-high speed), beat the egg, egg yolk, and granulated sugar until smooth and thick. Add the cooled chocolate mixture and beat until the batter is smooth.
  4. Reduce the mixer speed to low and add the flour a few tablespoons at a time, beating after each addition, just until mixed.
  5. Divide the batter among the ramekins; fill each halfway and then gently press 2 or 3 chocolate chips or pieces of chocolate into the batter. Spoon more batter into the ramekins to fill the ramekins to about 1⁄4 inch from the rim. Set the ramekins on a baking sheet.
  6. Carefully transfer the baking sheet to the oven and bake until the cakes are puffed and a little wobbly in the center (about 5 to 7 minutes).
  7. Dust some confectioners’ sugar over the cakes and serve immediately so that the cakes are still warm.

Recipe from Chocopologie by Fritz Knipschildt with Mary Goodbody (Houghton Mifflin Harcourt, 2015)