Best Molten Chocolate Cake Recipe

Popularized by chef Jean-Georges Vongerichten, Molten Chocolate Cake is now a regular dessert item at many high end restaurants. This recipe for Molten Chocolate Cake is easy to make and whipping the egg whites makes for a lighter finished cake.

I often make this amazing cake as a special treat for my kids, being fairly quick to put together and using common ingredients this recipe provides a cure for their chocolate craving and they just love it.

You can make a more adult version of this molten chocolate cake by adding a tablespoon of strong coffee to the chocolate mixture after adding the egg yolks, this then creates a mocha flavored cake that is also delicious.

Being as rich as this cakes is, it pares well with raspberries and strawberries, either as sauces or as fresh berries and as for toppings, a simple sprinkling of powdered sugar, whipped cream and or chocolate sauce are great additions, and a sweetened sour cream or yogurt goes with this cakes as well.

Coffee or milk are always a welcome addition when eating this Molten Chocolate Cake and a scoop of ice cream on the side doesn't hurt at all!

Being a confirmed chocoholic myself I can attest to the fact that once you have made this cakes you will be armed for any attack from your chocolate loving friends and relatives.

Be sure and add this recipe to your list of favorites, I can assure you that making this cakes will please everyone that you serve it too.

Recipe:

1 cup semi-sweet chocolate chips (6 ounces)

10 Tbsp. butter

1-1/2 cups powdered sugar

1/2 cup flour

3 whole eggs, separated

3 egg yolks

Pre-heat oven to 425ºF.

Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in a large microwaveable bowl on MEDIUM (50%) 1 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add 6 egg yolks; beat until well blended.

In another clean bowl whip the egg whites just until stiff peaks form. With a rubber spatula gently fold the beaten whites into the chocolate mixture, until you no longer see white streaks. Pour into prepared cups.

Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run a small knife around cakes to loosen; carefully unmold onto dessert plates. Serve warm with your favorite topping.

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