Molten Chocolate Cake Dessert


From the kitchen of Maureen view more

Prep time: 1.5 hours

Serving size: 8 mini cakes


14 oz bittersweet (not unsweetened) or semisweet chocolate chopped
1 ¼ cup (2.5 sticks) unsalted butter
2 tsp ground coriander
2 tsp ground cardamom
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp white pepper
6 large eggs
6 large egg yolks
2 tsp vanilla
3 C powdered sugar
1 C all purpose flour


Generously butter eight ¾ cup soufflé dishes (make sure dishes are at least ¾ cups to prevent overflow). Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in a saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks and vanilla in large bowl to blend. Whisk in 3 C powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. Batter can be made one day ahead. Cover and refrigerate.

Preheat oven to 425° F. Bake cakes until batter has risen above dish. Top edges should be dark brown and center will be soft and runny. Bake about 15 minutes, or 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes about 5 minutes. Using a hot pad and holding dish firmly, put a plate on top and flip upside down. Repeat for each cake. Dust with powdered sugar.

Served with rum ice cream:

1 pint softened vanilla ice cream
1 Tbsp rum

Mix together and refreeze.