Monday, February 14, 2011

Cooking: Molten Chocolate Cake

It was a sweet Valentine's Day with our three girls. Bouquets of flowers in the morning. Dinner at home in the evening: filets, asparagus, roasted potatoes, salad, and for dessert, molten chocolate cake. This recipe is from my friend, Saren (not sure where she got it so I'm giving her all the credit), and I love it because you bake it in a large bundt cake pan instead of individual ramekins, and just scoop it out. A bit more casual, granted, so it is what it is. But it's great for a larger crowd (such a nailbiter to unmold a bunch of individual cakes before they overbake), and every bit as rich served this way.

If you'd like the recipe, click to read more.

Saren’s Molten Chocolate Cake
1/2 c. butter
8 oz semi-sweet chocolate chips
4 large eggs
3/4 c. sugar
1 tsp vanilla
1/2 c. flour
1/4 tsp. Baking powder

Melt chocolate chips and butter together in sauce pan, mix until

smooth. Beat sugar and eggs for 2 minutes until lightened in color. Stir in vanilla and then chocolate mixture. Stir in flour and baking power until just combined. Spray pan(s) with cooking spray and pour mixture in.

For a regular bundt pan, bake at 375 for 15 minutes (will only 1/2 fill the pan) or double the recipe to fill up the bundt pan more and bake at 350 for 25-30 minutes (depending on how gooey you want it to be). You can also use small individual bundt pans or a cupcake pan, you’ll just have to cut down on the baking time and keep checking. When it's done, there should be a fairly thin crusty outside with a very soft gooey center. Remove from the oven and let the cake stand for 10 minutes.

Serve warm with a scoop of ice cream and berries if you like.


Unknown said...

This is my hubby's favorite cake and I have yet to attempt to make it myself. Thanks for the recipe! His birthday is coming up and I can't wait to give this a try!

@jenhalloran said...

Having some friends over for dinner tomorrow night while we're here in Laguna Beach and need a quick, foolproof and decadent dessert. So glad I remembered this post! (Perhaps I should make one tonight, too, as a trial run?) ;-)

Jennifer said...

One more thing -- how many does the regular (bundt pan) recipe serve? Hoping to squeeze 6-8 portions out of it...

Anneliese said...

This is pretty foolproof! You can squeeze 6-8 out of the regular recipe but if you think your crown may want seconds doubling would be a good idea. The big bundt pan I use (10-12 cups?) is probably filled 3-4 inches high and you can visualize scooping out the individual portions...hope that makes sense. Yum!

@jenhalloran said...

Just had to say this was a HUGE hit! The regular recipe produced exactly eight portions. Since I didn't have access to my full kitchen arsenal, I first melted the butter in the microwave, then stirred in the chocolate chips and they were melted in less than a minute. Mixed everything else by hand. I baked it an additional five minutes to firm it enough to cut; centers were still plenty gooey. Everyone asked for the recipe so I directed them here. Thanks so much for posting!

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