Jack first made molten cakes for us for valentines day a few years ago and these luscious little cakes have been a tradition of ours ever since.
It’s the one night a year that Jack cooks and he doesn’t play it safe. He might not know the difference between a scallion and a scallop, or that 3 cloves of garlic are not 3 bulbs of garlic… every single pot and pan we own will be scattered around every bit of counter space we have… but over the years he’s learned to make a mean molten cake.
This recipe makes 12 muffin-sized cakes.
The batter keeps in the fridge for a couple of days and it’s just as good only you’ll have to increase the baking time a few minutes to account for the batter being more chilled. This works better than baking off extra and storing already-baked cakes.
adapted from Food Network.
2 sticks + 6 tablespoons butter (non-dairy earth balance works fine too)
10 ounces bittersweet chocolate
6 egg yolks
3 cups powdered sugar
1 cup all purpose flour (we’ve also used spelt)
Preheat oven to 450 degrees.
Melt the chocolate and butter together in a double boiler, or in a glass bowl set on top of a pot of boiling water if you don’t have a double boiler.
In a separate bowl whisk the yolks and eggs and then stir in the powdered sugar. Combine this into the chocolate mixture and then stir in the flour.
Grease a muffin pan (don’t ever use paper liners) and fill muffin cups almost to the top. (They don’t rise as much as regular cupcakes or muffins).
Bake for 5-8 minutes (depending on your oven). Watch closely, the whole cake will puff up and they’re done a few seconds after you see the very center puff up. Remove from the oven. Place a baking sheet on top of your muffin pan and flip, holding both pans together. Gently lift up the muffin pan and shake it a little so the cakes release before the “lava” center breaks through the top (now bottom) of the cake. If that happens, it’s still ok, just try to shove the chocolate goo back up in the cake and place gracefully on a plate.
Scoop ice cream on top and serve.