Molten Chocolate Cakes

Recipe from Petrossian Boutique and Cafe

Adapted by Amanda Hesser

Total Time
30 minutes
Rating
5(37)
Comments
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Ingredients

Yield:4 servings
  • 2¾ounces high-quality bittersweet chocolate
  • 6tablespoons unsalted butter, plus more for cake pans, at room temperature
  • ⅓cup sugar
  • 3large eggs
  • ⅓cup all-purpose flour, plus additional for cake pans
  • 4pinches fleur de sel
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

402 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 7 grams protein; 176 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 475 degrees. Using a double boiler, melt chocolate and 6 tablespoons butter. Add sugar, and stir until melted. Remove from heat, and set aside.

  2. Step 2

    In a bowl, combine eggs and ⅓ cup flour, and stir until smooth. Gradually whisk in chocolate mixture until well blended.

  3. Step 3

    Butter and flour four ½-cup souffle dishes, and divide batter among them. Bake until cakes are puffed and dry on surface but still soft in center, about 6 minutes.

  4. Step 4

    Remove cakes from dishes, and place on serving plates. Sprinkle with fleur de sel, and serve hot or cool.

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Ratings

5 out of 5
37 user ratings
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Comments

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Autumn H.

Made this in fluted french tins for a birthday dinner for two. Whipped cream on the side. Easy, elegant, with so little fuss. Froze the remaining two for another dinner on the fly!

Emily

I have a bar of good quality chocolate flavored with hot chili - I wonder how it might work in these cakes?

Seattle cook

Having eaten these in restaurants, I was amazed at how easy and fast they are to make. And they taste divine! Doubling this recipe fed 6. I haven't yet ventured to make it as one big cake, rather than lots of little ones, for a bigger crowd (as other recipes suggest). I'm wondering what the oven temperature or time might be in that case.

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Credits

Adapted from Petrossian Boutique and Cafe

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