Molten Chocolate Cake

If you want to add more dairy free recipes to your recipe box, Molten Chocolate Cake might be a recipe you should try. One portion of this dish contains approximately 6g of protein, 15g of fat, and a total of 277 calories. This recipe serves 4. For 90 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 584 would say it hit the spot. It is brought to you by Leites Culinaria. It works best as a dessert, and is done in roughly 40 minutes. A mixture of sugar, egg yolks, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for valentin day. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Try Molten Chocolate Cake, Molten Chocolate Cake, and Molten Chocolate Cake for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)4. Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

 

Step by step:

1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

2. Beat together the melted chocolate and butter; it should be quite warm.

3. Pour in the egg mixture, then quickly beat in the flour, just until combined.

4. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

5. Preheat the oven to 450°F (230°C).

6. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

7. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate.

8. Serve immediately.

Nutrition Information:

covered percent of daily need

 

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