Equipment
Ingredients
Ramekin Preparation
- 15 g unsalted butter, melted
- 15 g cocoa powder, unsweetened
Cake Batter
- 170 g semisweet chocolate, finely chopped
- 115 g unsalted butter, cubed
- 120 g powdered sugar, sifted
- 2 egg, room temperature
- 2 egg yolk, room temperature
- 5 ml vanilla extract
- 2 g salt, fine
- 30 g all-purpose flour
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 658 kcal
- Protein
- 8 g
- Carbohydrates
- 66 g
- Fat
- 44 g
- Fiber
- 4 g
- Sugar
- 53 g
- Sodium
- 244 mg
- Saturated Fat
- 26 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 260 mg
- Potassium
- 275 mg
- Calcium
- 53 mg
- Iron
- 2.6 mg
- Magnesium
- 73 mg
- Phosphorus
- 184 mg
- Zinc
- 1.6 mg
- Vitamin A
- 297 mcg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.23 mg
- Niacin
- 0.4 mg
- Folate
- 35 mcg
- Water
- 31 g
- Alcohol
- 0 g
- Caffeine
- 35 mg
Sources: USDA FoodData Central
Method
Preheat the oven to 220°C (425°F).
Using a pastry brush, coat the inside of four 6-ounce ramekins with the melted butter. Add a spoonful of cocoa powder to each, rolling the ramekin to coat the bottom and sides evenly. Tap out any excess cocoa powder.
Place the chopped semisweet chocolate and cubed butter in the top of a double boiler or a heatproof bowl set over a saucepan of gently simmering water. Stir continuously until completely smooth and melted. Remove from heat and let cool slightly.
In a separate mixing bowl, whisk together the whole eggs, egg yolks, powdered sugar, vanilla extract, and salt until the mixture is slightly pale, thick, and well combined.
Pour the warm melted chocolate and butter mixture into the egg mixture. Fold gently with a silicone spatula until thoroughly incorporated and homogeneous.
Place the fine mesh sieve over the bowl and sift the all-purpose flour directly over the batter. Fold gently just until the flour disappears, taking care not to overmix.
Divide the batter evenly among the prepared ramekins. They should be filled slightly past the three-quarters mark.
Place the ramekins on a baking sheet and bake at 220°C (425°F) for 12 to 14 minutes. The edges should be firm and look baked, but the center 2 centimeters should still look soft and slightly jiggly.
Remove from the oven and let rest in the ramekins for exactly 1 minute. Place an inverted dessert plate over the top of a ramekin, use an oven mitt to hold both together, and quickly flip them over. Let sit for 10 seconds, then gently lift the ramekin away.
Chef's Notes
- Temperature is the critical factor in this recipe. Because you are intentionally underbaking a batter, utilizing a high heat of 220C ensures the outside bakes into a sturdy sponge before the heat penetrates and cooks the center.
- Using quality chocolate is essential, as it drives the primary flavor and textural flow of the center. Avoid chocolate chips, which contain stabilizers that prevent them from melting smoothly. Opt for baking bars.
- The resting period of exactly one minute allows the steam inside to condense slightly, shrinking the cake just enough to release easily from the ramekin without cooking the center completely through.
- Pasteurized eggs can be utilized if serving to individuals vulnerable to foodborne illnesses, mitigating the risk inherent in the undercooked center.
Storage
Refrigerator: 2 days — Unbaked batter can be refrigerated in ramekins. Add 1-2 minutes to baking time if baking directly from cold. Baked cakes do not keep their molten texture.
Freezer: 1 month — Unbaked batter in ramekins can be frozen. Bake from frozen, adding 3-5 minutes to the baking time.
Reheating: Microwave for 10-15 seconds if baked and cooled, though the center will not be fully liquid.
Troubleshooting
Cake center is fully cooked and not molten
Cause: Overbaking or oven temperature was too low, causing the cake to cook through evenly rather than setting the outside quickly
Fix: Cannot be fixed, but can be served as a delicious, tender chocolate brownie cake
Prevention: Check oven temperature with a thermometer and bake for 1-2 minutes less next time
Cake collapses completely when unmolded
Cause: Underbaking. The exterior walls did not have enough time to set and structurally support the liquid center
Fix: Serve it as a pudding-style dessert in a bowl
Prevention: Ensure the edges look completely dry and firm before removing from the oven
Cake sticks to the ramekin during unmolding
Cause: Insufficient greasing or missed spots when preparing the ramekins
Fix: Run a thin paring knife around the edge before attempting to invert again
Prevention: Brush butter methodically in upward strokes along the walls and ensure full coverage with cocoa powder
Cultural Context
The molten chocolate cake, often known in France as fondant au chocolat or mi-cuit au chocolat, is surrounded by culinary lore. French chef Michel Bras claims to have invented it in 1981 by inserting a frozen chocolate ganache core into a batter, while Jean-Georges Vongerichten famously popularized the modern method of intentionally underbaking a flourless or low-flour chocolate sponge in New York City in 1987. Today, it remains an iconic fixture of international dessert menus.
