It’s been a while since my last chocolate post – a decent and reasonable amount of time – safe for a new chocolate recipe, I think.
I am way too attracted to chocolate and sweets in general. In fact, I empathize with a Lithuanian chocolate maker, who described himself as a chocolate lunatic. Subsequently I’ve decided lunatic is a bit harsh – as a friend pointed out – it’s more of a chocolate spectrum disorder.
Everyone’s making molten chocolate cakes, also known as chocolate lava cakes, or in England as chocolate fondant. All the recipes are just a slight variation on the theme – much of a muchness.
I would say the secret to perfect molten cakes is to use your timer. Whip them out of the oven as soon as the timer goes off. It’s a little tricky because you don’t really want to serve raw batter (and therefore raw eggs) but you don’t want to cook these to the point they become regular, ordinary chocolate cupcakes. Oven temperatures do vary so there is some judgement involved in when to take them out. If you’re in doubt about your oven you can buy an inexpensive oven thermometer at most hardware stores to verify the accuracy of your oven’s temperature.
For molten cakes you only want the top of the cakes to be just set. If anything, err on the side of under-cooking. Remove the cakes from the oven at the point that the top is just solid and a little risen. If you were to press down on the top – the impression of your fingerprint should remain in the cakes. (So skip this step!) The tops may be cracked and they may collapse when you take them out. That’s perfect.
Individual Molten Chocolate Cakes
4 tbsp butter
1/3 cup sugar
3 large eggs
2 tsp vanilla
¼ cup all-purpose flour
2 tbsp cocoa powder
¼ tsp salt
1 cup dark (bittersweet or semi-sweet) chocolate chips, melted gently
2 tbsp dark chocolate chips, extra
Preheat oven to 400°F. Line a muffin pan with 6 jumbo muffin liners.
Beat together the butter and sugar. Add the eggs, one at a time, beating between each addition. Add vanilla.
Combine the flour, salt, and cocoa. If necessary sieve into the egg mixture (necessary only if your cocoa is slightly lumpy). Mix gently. Stir in the melted chocolate. Do not over mix.
Place a tablespoonful or so of batter into muffin liner. Add a few of the extra chocolate chips. Top with batter. Repeat until batter is used – should make about 6 molten cakes.
Bake for 9 minutes.
Serve warm with ice cream, or whipped cream, or au naturel.
23 thoughts on “chocolate spectrum disorder: individual molten chocolate cakes”
This one looks incredible, cannot wait to try it!!!!
Jennifer – this is my latest absolute favourite favourite thing. I feel better even thinking about them! xo
Such a gorgeous website and amazingly mouth-watering writing. Kudos, once again, Lindy!
David More – you are so fabulous. Thank you. I’m still remembering our beautiful back porch patio and your fabulous tortiere. All best always – Lindy
Finally a diagnosis. Is there a chocolate spectrum disorder support group? Oh wait…this is it! Thank you for the delicious counselling, Lindy!
Take two cakes and call me in the morning xox
Fabulous ………………thank you my dear Lindy!
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thank you Susan – think you’d love these. We should get together and cook…. xox
As the recipient of Lindy’s molten chocolate cakes last weekend I can attest to their truly heavenly nature!
Karen – sweet thing – I still owe you birthday lunch. xox
This post made me laugh! Is there also a candy spectrum disorder? Actually, let’s just admit it, I’m definiately a full-blown candy lunatic.
These sound delish. Cute post mumma!
Love you xoxo
Canadian chef Michael Smith made a white chocolate version Elly! I’ll make them for you soon. xoxoxoxoxo
I love chocolate molton cakes…..as do my guests. I make chocolates at Christmas time. Sometimes successfully. Do you make chocolates? (cherry chocolates in molds, turtles, among others). I need some good tips. Thanks, in advance. Date: Thu, 27 Sep 2012 22:22:04 +0000 To: firstname.lastname@example.org
Hi Beverley – this made me laugh – especially the “sometimes successfully” bit. Sounds like you could probably advise me on the chocolate-making though – it’s been years since I made any.
Are you in Kingston ever? If so – want to have coffee?
I love “bittersweet”, not just the chocolate but also the term. It seems to be cropping up frequently for me these days. Such an apt term for my life at the moment. Being more of a cook than a baker I usually shy away from making dessert. But, as a lover of dark chocolate I am going to give these a try. Even if I over do the first batch I know they will get eaten.
Sweet Ruth – I also love bittersweet – the chocolate, the plant, the word, sometimes even the feeling. xo
I want to cry reading this because it looks SO YUMMY, and I’m sitting here eating tasteless crackers.
Jess – sweet thing. Come here and I’ll make you these. x0x
I love your sense of humor! Antioxidants, here we come!
I actually prefer milk chocolate to dark but it’s lower in antioxidants – so I just have to eat more!
yum! my favorite!
Aren’t you sweet and i love your blog!