Molten Chocolate Cake

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.


1/2 cup butter, plus some for greasing ramekins

2/3 cup dark chocolate, chopped

2 eggs

2 yolks

1/4 cup sugar

1/4 teaspoon salt

2 tablespoons all-purpose flour


Preheat oven to 400°F. Lightly grease 3 (4-inch) ramekins. Over double-boiler with simmering water, melt butter and chocolate. Pour into a large mixing bowl, whisk in eggs, 1 at a time. In a separate bowl whisk together yolks and sugar until combined. Stir into chocolate, butter and egg mixture. Stir in flour and divide batter between the 2 ramekins. Place in the centre of the preheated oven and bake for 10-12 minutes, until set on the outside but the centre is still very soft. Allow to rest for 1-2 minutes and run a knife along the inside rim of the ramekin and the outside of the cake. Using a clean dishcloth (the ramekin will be very hot), turn onto a dessert plate and serve immediately. 

The molten part of the cake is undercooked batter. If this is a concern, you can add a large chunk of good chocolate into the centre of the batter and the cake can be baked fully.