I’m not kidding when I say this is where it all began. While pancakes were the first thing I ever made, these molten cakes were the first recipe I ever wrote on my own, as well as the first dessert I ever mastered. I can’t tell you how many times I’ve made these over the years, because they are so impressive and quite frankly so delicious that people go crazy over them.

This recipe makes 6 cakes. I’ve divided the batter before to make fewer and it works just fine.

Ingredients:

3 Large Room Temp Eggs

3 Large Room Temp Egg Yolks

1 ½ Cups (190g) Confectioner’s Sugar

6 Oz

10 tbs (131g) Unsalted Butter

1 tsp (4g) Vanilla Extract

¼ Tsp (1g) Salt

½ Cup (60g) All Purpose Flour

 Directions:

1.     Preheat oven to 425 Degrees F (220C) and grease 6 4oz ramekins liberally and dust them with cocoa powder, then tap out the excess.

2.     In a bowl, melt the chocolate and butter in the microwave in 20 second intervals until completely melted. Stir to combine and set aside. 

3.     In a large bowl, mix together the eggs, egg yolks and confectioner’s sugar until well combined. Continue to beat for 2-3 minutes until it’s lighter and has a little more volume. 

4.     Add the chocolate and butter, vanilla and salt and mix to combine. 

5.     Add the flour and gently mix until just combined. 

6.     Divide the batter amongst the ramekins and bake at 425 for about 13 minutes, until the edges of each cake are set but the centers are still a little soft. 

7.     Let the cakes rest for 3 minutes, then run a small sharp knife around the edges, tap it on the counter to make sure its loose from the ramekin, then carefully invert it on to a plate. If you want to just eat it out of the ramekin, that is totally fine. Top with confectioner’s sugar and ice cream if desired. 

These need to be enjoyed as they’re made. You can store them in the refrigerator wrapped in plastic but the center will firm up.