Monday, December 27, 2010

Molten Chocolate Cakes...another Holiday Tradition

I think once you have children and you make something they love on a holiday...thats it! There is no changing it. No trying something new...they have to have it. This is one of those recipes that is usually served for dessert after Christmas dinner at our house. This year we were so full that we all decided to wait until Boxing Day to have this wonderful dessert. I have made quite a few different Molten Chocolate cake recipes but this is by far my favorite and it is easy. The ramekins are coated with a bit of butter and some sugar is sprinkled inside and the excess thrown out. It leaves a slight crunch that I love on the outside of the cake. I normally do not unmold them...I leave them right in the ramekin, but this year I just felt like unmolding them...and I did.
They can sit in the fridge for a day or two unbaked, or you can freeze them , right in the ramekin to have a lovely dessert at a moments notice. I froze half of mine, on a sheet tray and then wrapped them well for another day. I make them early in the day and let them sit...right after dinner i heat up the oven, make the coffee, and pop them in for 13 minutes and thats it! Easy Peasy...
I found this recipe in Bon Appetit and it called for coffee ice cream to be served along with it. That is also fabulous....but for the holidays we like to have some fresh raspberries and vanilla ice cream.

Bittersweet Molten Chocolate Cakes with Coffee Ice Cream
adapted from Bon Appétit Magazine

January 2003

For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.
12 teaspoons plus 5 tablespoons sugar

8 ounces bittersweet (not unsweetened)  chopped, or you can use disks
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour ( I add an extra tablespoon of flour)

1 quart coffee ice cream

Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.

Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.)

Preheat oven to 425°F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.

Top each cake with scoop of coffee ice cream and serve immediately.

Makes 8 servings.

My Notes: I also serve this with vanilla ice cream and some fresh raspberries, sometimes a raspberry coulis as well. If you can not find a 6 ounces ramekin it is fine to use a one cup ramekin or custard cup...just divide the batter evenly.


  1. chocolate molten cakes that you can make ahead of time - and freeze? I'm hopping on that bandwagon and making these soon.

  2. Mmmmm....I had forgotten about molten chocolate cakes. Yours look lovely.

  3. First, I want those ramekins!!! Second, you're killing us with another decadent dessert. I so agree with you about making thing sour children love. But it's easy to see why this, along with the cinnamon bread custard, are your holiday traditions. They look AMAZING. You and your magic!

  4. Ju those ramekins are my little treasures...Apilco on sale at Williams Sonoma right after Christmas two years ago. I grabbed them as soon as I laid eyes on them!

    Thanks for stopping by my friends!
    Hope you like these as much as we do!

  5. I am so glad Ju is here..when I saw your cakes I thought..I have perfect little forks for these:) Again..great pics Linda..I think you may be using the new camera?

    Nice DOF:)

  6. As much as I enjoy this dessert I've never made these little cakes myself and am so happy to have the recipe, Linda. That they can be prepared ahead of time is even better. Your photo is wonderful.

  7. Thank you my dears...yes I am using the new camera. I am so happy with it and I have so much to learn. This is great fun!

  8. Just gorgeous Linda! Love the photos!

  9. Thank you so much..and thanks for stopping by!

  10. Looking good Linda. Makes my mouth water.


  11. We were in Paris for a visit and my brother who lived there took us out out to eat and these were on the menu; I remember then thinking this was the best dessert EVER. that was at least fifteen years ago and I still think no dessert ever comes close.

  12. I agree on is an oldie but goodie!
    Thank you both for stopping by to visit!

  13. Molten chocolate cake is my favorite when it comes to chocolate desserts.

    Happy New Year!


  14. I've made this recipe, too...definitely a keeper. It's become our Christmas tradition as well. Lovely photos as always!

  15. Linda, in Belgium these are called moelleux and they're always a hit whenever they're served. Yours are particularly gorgeous. I'm printing this recipe. I'm with Ju--I love those ramekins!

  16. Oh try them Kate...I made them with Belgian chocolate that Mike brought back for me. This was really nice having them in the freezer, right in the ramekin ready to bake.

    The ramekins are Apilco...but also Emile Henry has some nice red ones too.