We are experiencing a full-on meltdown over this Molten Bittersweet-Chocolate Cake. If this image hasn’t got you sprinting to the kitchen in a chocolate frenzy, the über easy recipe will. Nothin’ I love more than a choco-emulsion, oozing out for a heavenly contrast of textures & temperatures. As Martha Stewart so aptly tells us… a delicate crust on the outside, leaving the middle warm liquid, and ready to flow forth at the touch of a fork. To all dessert enthusiasts: this staple recipe is not to be passed by…
Molten Bittersweet-Chocolate Cake
*makes 6 servings
- 1 stick + 3 tbsp unsalted butter cut into small pieces (plus a bit more for ramekins)
- 1/2 cup all-purpose flower (plus a bit more for ramekins)
- 5 1/2 ounces bittersweet chocolate (70% cacao), chopped (1 1/2 cups)
- 5 large eggs
- 3/4 cup sugar
- pinch of salt
Butter & flour six 6-ounce ramekins (2-inch-deep).
Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour & salt into another bowl. Fold egg mixture into chocolate mixture. Immediately fold in flour mixture.
Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.
Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.
*image & recipe by Martha Stewart Living
This photography got my senses going! Over the weekend, I purchased all of the ingredients to make this recipe. It’s on the menu plan for this week.
-C
Ahhhhhhhhhhhh! I need this cake.
This looks insanely delicious!
Looks amazing! I will definitely give this one a go.
Okay, that is impressive. Just seeing all that luscious chocolate flowing out of even more chocolate would be enough to fill my heart with bliss. I have a linky party on my blog every Saturday called “Sweets for a Saturday” and I’d like to invite you to stop by this weekend and link this up.