Moelleux au Chocolat
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. Preheat the oven to 450 degrees
  2. Melt butter and chocolate together in the top of a double boiler. If you want to cheat, heat it up in the microwave. No one will know. Add sea salt.
  3. Meanwhile, beat together the eggs, egg yolks, and sugar with a whisk or an electric beater until light and slightly foamy.
  4. Add the egg mixture to the warm chocolate; whisk quickly to combine. Add flour and stir just to combine. The batter will be thick.
  5. You have to be careful unmolding the cakes. They are delicate with gooey chocolate goodness in the middle. There are various techniques people use. I keep it simple and use ramekins which have been doused with a generous amount of cooking spray (or buttered). You will need 6 molds or ramekins.
  6. Divide batter among the 6 ramekins. If you are making these in advance, you will place the batter in the refrigerator. Be sure to set them out when you are cooking dinner so that they will be room temperature after dinner to bake.
  7. Baking time can be anywhere between 7-10 minutes depending upon your oven. Start watching it at 7 minutes. These will cook fast so I would check every minute to see if the outer shell has baked enough.
Recipe Notes

Anything I can freeze in advance for the kids and I to pop in the microwave or oven…I do it. Instead of using ramekins, we place the cake batter in cupcake liners (the foil ones not the paper ones). Stack approximately 5 or 6 liners together for each mold. Pour your batter into the molds and place them in the freezer. Once they are frozen through, we add them to freezer bags.

When you are ready to serve them, just set them on the counter for about 10 minutes and then bake at 410 degrees for about 15-17 minutes. Perfect for impromptu chocolate cravings.

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Moelleux au Chocolat
katherine keller molten chocolate cake recipe
Servings
servings
Ingredients
Servings
servings
Ingredients
katherine keller molten chocolate cake recipe
Instructions
  1. Preheat the oven to 450 degrees
  2. Melt butter and chocolate together in the top of a double boiler. If you want to cheat, heat it up in the microwave. No one will know. Add sea salt.
  3. Meanwhile, beat together the eggs, egg yolks, and sugar with a whisk or an electric beater until light and slightly foamy.
  4. Add the egg mixture to the warm chocolate; whisk quickly to combine. Add flour and stir just to combine. The batter will be thick.
  5. You have to be careful unmolding the cakes. They are delicate with gooey chocolate goodness in the middle. There are various techniques people use. I keep it simple and use ramekins which have been doused with a generous amount of cooking spray (or buttered). You will need 6 molds or ramekins.
  6. Divide batter among the 6 ramekins. If you are making these in advance, you will place the batter in the refrigerator. Be sure to set them out when you are cooking dinner so that they will be room temperature after dinner to bake.
  7. Baking time can be anywhere between 7-10 minutes depending upon your oven. Start watching it at 7 minutes. These will cook fast so I would check every minute to see if the outer shell has baked enough.
Recipe Notes

Anything I can freeze in advance for the kids and I to pop in the microwave or oven...I do it. Instead of using ramekins, we place the cake batter in cupcake liners (the foil ones not the paper ones). Stack approximately 5 or 6 liners together for each mold. Pour your batter into the molds and place them in the freezer. Once they are frozen through, we add them to freezer bags.

When you are ready to serve them, just set them on the counter for about 10 minutes and then bake at 410 degrees for about 15-17 minutes. Perfect for impromptu chocolate cravings.

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