Molten Chocolate Cakes - Joyofbaking.com *Video Recipe* (2024)

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It is not until your spoon breaks through the outer crust of this Molten Chocolate Cake, that you findits soft and creamy center.This dessert has beendescribed as soufflé-like, cake-like, brownie-like, mousse-like, andpudding-like, and that is because it has all of these characteristics. MoltenChocolate Cakes, also known as Chocolate Lava Cakes, are wonderfully rich and chocolately. I love how the cakes rise as they bake (like a soufflé), but once they are removed fromthe oven they will slowly deflate.

New York Chef Jean-Georges Vongerichten is credited with inventing this cake back in 1987. This Molten Cake recipe is different than most recipes in that it does not contain flour. This gives you a cake with an outside crust that is set, yet the center is wonderfully soft and creamy. You can adjust how soft the center of the cake is, by how long it is baked. The longer it's baked, the firmer the center will be. As its name implies, Molten Chocolate Cakes are served hot from the oven. You will notice that as the cakes cool, they will deflate, and the centers of the cakes will thicken. Delicious plain, but I love it with a scoop of icy cold vanilla ice cream placed in the center of the hot cake. The contrast of hot and cold is wonderful. You can also serve them with a dollop of softly whipped cream or clotted cream. Leftovers can be refrigerated and enjoy this cake cold, at room temperature, or reheated in the microwave.

Whenmaking these cakes you can use individual ramekins, molds, custard cups, or evenmuffin tins. The cakes can be served in their molds, but if you want to remove them from their cups before serving, it is important to generously butter each mold so the bakedcakes release easily onto your serving plate. You may want to first run asharp knife around each cake before unmolding.Also, the batter can be made several hours in advance of baking. Just pour the batter into the individual molds, cover each mold with plastic wrap, and refrigerate until you are ready to bake them.


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MoltenChocolate Cakes: Preheat youroven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven.Generously butterfour - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups. Dust the insideswith unsweetened cocoa powder (can also use granulated white sugar). Place the prepared molds on a baking sheet.

In aheatproof bowl, placed over a saucepan of simmering water, melt the butterandchocolate. Remove from heat and set aside to cool while youbeat the egg yolks.

In the bowl of your electric stand mixer,fitted with the whisk attachment, or with a hand mixer, beatthe egg yolks (at room temperature) and 1/3 cup (65 grams) sugar (Sugar 1) until thick, pale, and fluffy. (When you slowlyraise the beaters the batter will fall back into the bowl in a slow ribbon.)Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl, whip theegg whites (at room temperature) until frothy.Add the cream of tartar and continue to whipuntil soft peaks form.Gradually add the 1 tablespoon (15 grams) of granulated whitesugar (Sugar 2) and whip just until stiff peaks form.With a rubber spatula or wire whiskgently fold the beaten whites into the chocolate mixture, just untilincorporated. Divide thebatter between the prepared molds.Bake for10 to15minutes or until the outside edge of each cake is set, but the middles stilllook a little wet and wobbly.You may have cracks on the top surface ofthe cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run an offset spatula or sharp knife around the edge of each cake and then invert onto a plate.Carefully remove the mold. If you like, you can sprinkle the tops of the cakes with confectioners sugar and place a dollop of softly whipped cream, clotted cream, or vanilla ice cream in the center of each cake.

Leftovers can be covered and stored in the refrigerator for several days. Can reheat in the microwave, or eat cold, or at room temperature.

Note:You can prepare the cakes several hours ahead of time. Simplymake the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.Bakedirectly from the refrigerator.When the batter is cold the cakes may take a minuteor two longer to bake.

Makes 4 MoltenChocolate Cakes.

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Molten Chocolate Cakes Recipe:

1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped

3 large eggs, separated (60 grams egg yolks, 90 grams egg whites)

1/3 cup (65 grams) granulated white sugar (Sugar 1)

1 teaspoon (4 grams) pure vanilla extract

1/4 teaspoon (1 gram) cream of tartar

1 tablespoon (15 grams) granulated white sugar (Sugar 2)

Molten Chocolate Cakes - Joyofbaking.com Video Recipe (2024)

Molten Chocolate Cakes Recipe:

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