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TurkuazKitchen

Molten Chocolate Cake

A deeply rich chocolate cake with a warm, gooey center that stays barely set under a thin baked crust. Serve it warm with vanilla ice cream and fresh fruit for a showstopping holiday dessert.

⏱ 45 minchocolatecakemoltendessertbaking

Ingredients

For the cake

  • 226 gsalted butter · 2 sticks
  • 320 gsemisweet chocolate
  • 1/2 cupcocoa powder
  • —salt · a pinch
  • 8large eggs · separated
  • 1 1/2 cupsgranulated sugar · divided; use 2 cups for a sweeter cake
  • 4 tbspall-purpose flour · only 2 tbsp are used in the recipe as written
  • —pistachio cream · optional

Steps

  1. 1

    Preheat the oven to 350°F. Butter a 23cm (9-inch) round springform pan and line the base with parchment paper.

  2. 2

    Cut the butter and chocolate into pieces and melt them together in a bowl set over a pot of simmering water (bain marie), stirring every 30 seconds, until smooth.

  3. 3

    Sift the cocoa powder and a pinch of salt into the smooth chocolate mixture and stir to combine. Set aside.

  4. 4

    Separate the eggs, putting the whites into the large bowl of a stand mixer and the yolks into a separate medium bowl.

  5. 5

    Whisk the egg yolks with 1 cup of the sugar vigorously until pale and fluffy. Set aside.

  6. 6

    Beat the egg whites with a stand or handheld mixer, gradually adding the remaining sugar, until they hold stiff, glossy peaks.

  7. 7

    Pour the melted chocolate mixture into the egg yolks and stir gently until fully incorporated.

  8. 8

    Fold about a third of the egg whites into the chocolate mixture, then add the remaining whites and fold gently until no streaks remain, keeping as much air in the batter as possible.

  9. 9

    Pour about 1/3 of the batter into another bowl and set aside for later.

  10. 10

    Add 2 tablespoons of flour to the remaining 2/3 of the batter and mix well, still being careful to preserve the air in the mixture.

  11. 11

    Pour the floured batter into the prepared springform pan and bake for 25-30 minutes, until well risen and baked through.

  12. 12

    Remove from the oven and let the cake cool in the tin for about 15 minutes, leaving the oven on.

  13. 13

    Optionally spread pistachio cream over the baked cake, then pour the reserved 1/3 of the batter on top, spreading it gently to the edges.

  14. 14

    Return the cake to the oven for another 10-15 minutes, until a thin crust has just formed on top but the batter underneath is still very soft.

  15. 15

    Remove from the oven and cool slightly. Release the ring mold, slice into wedges, and serve warm with vanilla ice cream and fresh fruit if desired.

Creator's notes

The creator spreads pistachio cream on the cake after its first bake, then adds the remaining batter on top. Use 2 cups of sugar instead of 1 1/2 if you want the cake sweeter.

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