Molten Chocolate Cake

Molten Chocolate Cake

Many years ago, we lived in the tiniest apartment in Frisco, Texas.  All was well – money was just very tight because Brian was still in school and I was just out of college working a customer service job. Julia was a baby and we were still surprised at how expensive diapers could be.

I can remember telling a friend at work that I wanted to do something nice for Brian for Valentine’s Day, but I just didn’t know what to do. A nice dinner at a restaurant was out of the question. The next day, she brought in a recipe for a molten chocolate cake from a newspaper that she had clipped. Years later and a few changes to the recipe, I still make it every year. It is always a huge hit and brings back so many wonderful memories of our early marriage.

Preheat the oven 375 degrees.

Melt 8 ounces of semi-sweet chocolate and 6 TBSP of butter in the microwave.

Then, stir in 1/2 cup flour, 1/2 cup sugar, 1 dash salt, and four room-temperature large eggs.

Stir it until you can pick up the batter with a finger and it makes little, happy ribbons.

Now, this is the important part: use the smallest ramekins you have and only fill them 3/4 way.

I place the ramekins on a cookie sheet to make it easier to pull in and out of the oven.

Bake for 14 minutes. Pull them out and grin ear to ear at your magical creation.

Run a small knife between the ramekin and the cake.

Turn the cake upside down over the plate and hold your breath until you feel the weight of the cake release.

Kate Eschbach Photography-8528

You may now squeal triumphantly and take as many phone photos as you would like.

Dust with powdered sugar.  Powered sugar forgives any imperfections and puts anyone who feels that a cake must be perfectly round at ease!

Feel free to add raspberries or blueberries if you need to get those daily fruit servings in!

Enjoy it!

tinuviel - Thanks for the answers!

kate.eschbach@gmail.com - Dearest tinuviel,

Hello! The ramekins are about that size. I have never tried to make it in a standard muffin tin, so I hesitate to say that it would work. I did a little research and a similar recipe says that you could use muffin tins, but to bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan.

The other option is to ask Mr. Dearest for a late birthday present of ramekins 🙂 Kee hee~ I think spring blue would be an absolutely lovely color to ask for!

With love,
Kate

tinuviel - I love that story! And what pretty photos. Sky blue is probably my favorite color, so I especially appreciate those pieces and the winning contrast with the chocolate.

Since it would be a crying shame to waste 8 oz of good chocolate on poor planning, would you bear with a couple of questions? (Or 3, counting that one)

1) As a point of reference, are your preferred ramekins for this similar to a standard muffin (12-muffin pan) size, for example?

2) If a person doesn’t have ramekins, or at any rate not enough for this recipe, would a muffin tin (mini, regular, jumbo) do the job, or would you rather not hazard a guess on that?

Happy belated Valentine’s Day! xxoo

Rebecca - Recipe looks great but your photography is AMAZING as usual.

Mary Thompson - It sounds incredible and I am going to make them. Such fantastic pictures; they are always the best.