Before I could even get started with this post, my mouth started watering profusely! I love chocolate, especially chocolate that is still warm out of the oven. Top it with some vanilla ice cream and oh my goodness, I’m in chocolate haven! And nothing goes better with chocolate than a good hot cup of coffee. Black, that is.
OK, now to get started…
A bazillion years ago Paul, Kyle and I went on a Carnival cruise for several days. Anyone that has been on one of Carnival’s cruises know that their most popular well known dessert is the Chocolate Melting Cake in those little ramekins. I believe Kyle got one every single night at dinner and even took a picture of it. This was before taking pictures of your food with your phone was the thing to do! So, when I got home I decided to see if I could come close to making something like it. I’ll admit, it took a few tries since I really didn’t have anything to go on. Was it a cake recipe? Did it have a little or a lot of flour? What technique? A mixer or a whisk? How long to bake it and still get that molten effect? Everything effects the outcome of baking desserts. I mean, this was before there were copycat recipes on the internet. We had internet, but it wasn’t what it is today.
So, after several tries, this is the recipe I have stuck with for several years now and always seems to be a hit for the folks I fix it for. There’s not a ton of ingredients. I do use Ghirardelli 60% cocoa chocolate chips which makes it a darker richer molten cake, some butter, sugar and eggs. Only a little flour. Melt in your mouth perfection! If truth be told, the last time I made this, I was in such a hurry that I forgot to add the flour and it wasn’t even missed. But normally I do add it.
Here’s how I make it.
Molten Chocolate Ramekins
We’ll start by smearing the inside of 8 of those 7-ounce ramekins with soft butter and then coat with sugar. Set them on a baking sheet and set aside.
Let’s talk a little about double boilers before we get started with the chocolate. If you happen to own one, add a couple of inches of water in the bottom pot and put on the stove. Fit the top pot with lid on top of that bottom pot. That’s where you’ll add the ingredients for melting and cooking. The purpose of a double boiler is to melt/cook ingredients that burn easily if we set the pot directly on the stove. If you don’t own one, I wouldn’t go out and purchase one. Just use a heavy pot for the bottom and a glass heat safe bowl on top of the pot. Do not let the bottom of the glass bowl touch the boiling water. Use caution with this setup since your bowl will less likely have a handle. Use an oven mitt to handle the hot bowl.
Bring a couple of inches of water to a boil in the bottom pot. In the top pot of a double boiler placed on the bottom pot, over medium/low heat, add the chocolate chips to the 8 Tablespoons (1 stick) butter.
Stir occasionally until it’s all melted and smooth. Turn off burner, remove the top pot or bowl to a heat safe surface and stir in the pure vanilla extract and salt. Set aside.
In a medium size mixing bowl, add the eggs, egg yolk and remaining 1 cup of sugar. Mix with a hand mixer on medium speed until the eggs triple in volume and become frothy. About 2 minutes.
Pour the melted chocolate mixture into this frothy batter. Gently fold the chocolate mixture into the batter by starting in the center with your spatula, scrape the bottom towards you and up the front side of the bowl, scooping the mixture over the top. This folding technique keeps the egg batter from deflating.
Rotate the bowl a little and continue to start in the center of the bowl, scraping the bottom towards you and up the front side of the bowl. Repeat many times until the chocolate mixture is well incorporated.
This is the time in which I was in a hurry and forgot to add the flour, so I do not have a picture. Next time I make it, I will add a proper picture here. At this point, however, you will sift the flour into the bowl of this chocolaty haven and gently fold into the mixture.
Pour the batter into the eight buttered and sugared ramekins, dividing evenly. Arrange the ramekins on a sheet tray.
Bake in a p0reheated 400 degree oven for 15-16 minutes. This will depend on how molten you want it to be and how your oven bakes. Not all ovens are created equal or bake the same. So, use a little trial and error the first time you make these.
Serve warm topped with vanilla ice cream.
Since there’s usually just Paul and I at dinner nowadays, I have made these and baked two, putting the remaining covered ramekins in the refrigerator for the next night(s). When I’m ready to bake them, I take them out of the refrigerator 30 minutes before hand and let them warm up a little at room temperature. Then bake as directed. It gives us an easy fresh hot chocolate dessert for the next couple of nights! Who wouldn’t love that?
Oops, looks like that one caved in! Definitely molten inside that one! Oh so decedent! Just hand me a spoon!
Looking for another chocolatey dessert?
What’s your favorite chocolate dessert?
Here’s the printer friendly recipe.