Molten chocolate cake

May 20, 2013 

Molten chocolate cake

Prep time: 30 minutes

Cook time: 10 minutes

Serves 4

Kathi Gibler of Vancouver, Wash., had a dessert some time ago that she thought was called lava or volcano chocolate cake.

The individual cakes had a chocolate liquid center that flowed out when the cake was cut. She keeps thinking about this decadent dessert and was hoping for the recipe.

This recipe comes from a Rodale recipe booklet called "The Chocolate RX, 20 Delicious Good-For-You Recipes," and sounds like a match for Gibler.


5 ounces bittersweet chocolate (at least 60 percent cacao)

4 chunks bittersweet chocolate for the cake centers

2 tablespoons butter

2 whole eggs

2 egg yolks

¼ cup sugar

Pinch of salt

2 tablespoons flour

1 teaspoon vanilla extract

½ tablespoon instant coffee or espresso


Preheat oven to 425 degrees. Lightly butter four 6-ounce ramekins or custard cups. Bring a few cups of water to a boil in a medium saucepan over low heat. Place a glass mixing bowl over the pan (but not touching water) and add the 5 ounces of chocolate and butter. Cook, stirring occasionally, until fully melted. Keep warm.

Use an electric mixer to beat the eggs, egg yolks, sugar and salt for about 5 minutes, until pale yellow and thick. Stir in the melted chocolate mixture, flour, vanilla and instant coffee.

Pour mixture into the prepared ramekins. Stick 1 chunk of the bittersweet chocolate in the center of each ramekin. Bake the cakes on the center rack for 8 to 10 minutes, until the exterior is just set (center should be mostly liquid). Let the cakes rest a minute or two, then slide them onto plates where the molten chocolate can flow freely.

Per serving: 435 calories; 5 grams protein; 49 grams carbohydrates; 24 grams fat (18 saturated, 4 monounsaturated, 2 polyunsaturated); 200 milligrams cholesterol; 177 milligrams sodium; 0 grams fiber; 50 percent calories from fat.

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