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  • 3,754 Ratings
October 2004


Credit: © Frances Janisch

Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. Butter six 4-ounce ramekins and dust with flour.

  • In the top of a double boiler, melt the butter with the chocolate. Remove from the heat and whisk in the sugar, whole eggs and egg yolks. Whisk in the flour.

  • Scrape the batter into the ramekins and bake for 10 minutes, or until the sides of the cake are set, but the center is still slightly loose. Let the cakes cool for 1 minute, then run a thin knife around the sides and invert them onto plates. Dust the cakes with cocoa and confectioners' sugar and serve.

Serve With

Hazelnut Tuiles and ice cream.

Suggested Pairing

These rich molten chocolate cakes topped with vanilla ice cream are delicious paired with a wine that has super-ripe tannins. Look for a South African Shiraz with blackberry fruit deepened by notes of bitter chocolate and sweet oak.