Molten Chocolate Cakes

Time 30 minutes
Yields Serves 4
Molten Chocolate Cakes
(Francesco Tonelli)

Heat the oven to 450 degrees.


Combine the chocolate and butter in a double boiler or in a medium saucepan set in a larger saucepan half-filled with simmering water over medium-low heat. Melt the chocolate and butter together.


While the chocolate is melting, butter and flour four 4-ounce metal brioche molds or ceramic ramekins. Shake out excess flour, then put the molds on a baking sheet.


Whisk the eggs, egg yolks, sugar and flour with a stand or hand mixer until the mixture is pale and thick. When you lift the whisk, a ribbon of batter should fall on the surface of the remaining batter and stay there for a second.


By now, the chocolate and butter should be nearly melted. Remove the saucepan from the heat and whisk gently until smooth. While whisking gently, add the egg mixture in a slow, steady stream. Whisk just until incorporated, then divide the batter among the prepared molds.


Bake for 6 minutes. Pull them out and have a look. The edges should be set, but the center should be indented and a little wobbly. This is perfect. If you think the center is too fluid, return the tray to the oven for another minute. The good thing about this dish is that if you go too far, you wind up with a delicious brownie-like cake — it’s got so much butter it will never be dry — so mistakes on either end are fine!

Make Ahead:
You can make the batter ahead of time, pour it into molds and refrigerate them. Be sure to remove the cakes a good hour before you want to cook them so they come to room temperature.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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