← All recipesCakes, Pies & Desserts

Molten Chocolate Cakes

Yield4 individual cakes

Prepunder 15 min

Totalabout 29 min

Ingredients

4 oz (113 g) Baker's semi-sweet baking chocolate
1/2 cup (113 g) butter, plus more for ramekins
1 cup (120 g) confectioners' sugar
2 large whole eggs
2 large egg yolks
6 tbsp (about 48 g) all-purpose flour
Optional: vanilla ice cream, whipped topping, berries, or extra confectioners' sugar

Heat the oven to 425°F (220°C). Butter four 3/4-cup (180-mL) custard cups or ramekins and place them on a baking sheet.
Microwave the chocolate and butter in a large microwave-safe bowl on high for 1 minute, or until the butter is melted. Whisk until the chocolate is completely melted.
Stir in the confectioners' sugar. Whisk in the whole eggs and egg yolks, then stir in the flour. Divide evenly among the prepared ramekins.
Bake for 13-14 minutes, until the sides are firm but the centers remain soft. Rest for 1 minute.
Run a small knife around each cake, invert onto dessert plates, and serve warm with the desired topping.

The supplied scan is the classic Baker's/Kraft formulation. The batter may be prepared one day ahead and refrigerated; chilled batter may require careful doneness checking.
The handwritten note says doubling or tripling is easier when made as separate batches of four. This is sensible because the short bake is sensitive to ramekin size, batter temperature, and oven loading.
Scaling: for 2 cakes use 0.5x; for 6 use 1.5x; for 8 use 2x; for 12 use 3x; for 18 use 4.5x; for 24 use 6x. Prepare in batches of four where practical. Keep the oven at 425°F (220°C), use identical ramekins, and do not multiply the 13-14 minute baking time.