| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 8 tablespoons unsalted butter, plus extra for ramekins
- 1 cup sugar, plus 1 tablespoon, for ramekins
- 10 ounces semisweet chocolate
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons all-purpose flour
Instructions
- Powdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside.
- In a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 427 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 46 g |
| Protein | 5 g |
| Cholesterol | 147 mg |
| Sodium | 188 mg |
Reviews
Have made these many times and my son always requests these instead of birthday cake. Have done sugar and cocoa on sides of ramekins and prefer cocoa. When they come out of the oven they are perfect —leftovers continue to cook out of the oven and lose the gooey center but still good. They are super rich and I can share one with my daughter easily!
Delicious recipe! I quartered it to make only two servings (I left out the egg yolk, since it’s hard to quarter an egg yolk) and added a dash of cayenne for a bit of heat. The sugar sprinkled on the ramekin added a nice crunch. Easy to make too!
This wz my 1st time making these Lil molten cakes. They were fun to make and I’m happy with the way they came out. I did however cut back on the sugar about a Lil over half.. And just a sprinkle on cinnamon, enough to just get hints of it. Thank you! This was Dlish!! 😀
I was very impressed with this recipe aside from the fact that I baked mine for 18 minutes and they were cooked all the way through. They were still really good. I altered the recipe so I need adjust the cook time for the changes I made. I did not coat the ramikins and they did not stick. I am watching carbs so I used sugar free dark chocolate and splenda and was able to get the carb count down to just under 6 carbs per serving. Next time I will bake about five minutes less. I will be making this again soon!
i watched this recipe on tv and i fell in love hahah i have everything for it but the ramekins.. does anybody know where i csn find those ?
Awesome! The first time we made this, we followed the directions exactly and the second time we omitted the cinnamon. Both ways were delicious, rich and satisfied that chocolate craving! My 13 year old daughter could make this so the ease of the recipe is there.
This recipe is AMAZING.
Chocolate heaven in your mouth!!!! AWESOME!!!!!
I have made these many times and they are so good! The only thing is I thought I would try a few things to not have that sweet sugar on the sides. I tried just butter and they stuck. Then I thought why not try buttering the sides, then using cocoa powder instead of the sugar and wow! What a difference! We eat them right out of the ramekins anyways so I am not worried about them coming out, but they pulled away from the sides of the ramekins and I figured if I wanted to plate them it wouldn’t be a problem. I top them with cinnamon whip cream topping and if I have any berries I may put them on there. Just my suggestion!
i surprised my husband with this dessert tonight and we both loved it! he loves chocolate so i could not wait to try this reipe when i saw sunny make it. it was easy, and turned out perfect. it is the best molten cakes we have ever had. i cant wait to make it for more of my friends and family. thanks sunny for yet another GREAT recipe.