Molten Chocolate Cake

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on February 13, 2011...

Tomorrow is Valentine’s Day. And a Monday. There’s only one food that can bridge that yawning divide, and that’s chocolate.

These cakes are popular with everyone. They are on just about every restaurant’s dessert menu. They’re impressive. And they are so easy to make, you can whip them up at the last minute and turn your Monday night dinner into a Valentine’s dinner. Even better, you probably already have all of the ingredients in your pantry.

Don’t be intimidated by the number of steps here. I promise, this recipe is easy, easy, easy. You just need three bowls: one for the chocolate, one for the egg, and one for the flour. They need to be baked in some kind of mold. I followed the recommendation of the recipe’s author, the wonderful Dorie Greenspan, and used disposable muffin tins, but you could use ramekins, particularly if you have some that are fluted or some other pretty shape.

These are obviously best served right away, but they can be reheated for 15-20 seconds in the microwave if necessary. You could also make the batter in advance—maybe before dinner—but make sure it’s not cold when it goes in the oven, or the timing will be off. The timing is key here, because there is no way to test them for doneness, given that they are deliberately not cooked all the way through.

The recipe: 

1/3c flour

3 tbsp cocoa powder

¾ tsp salt

4 oz chocolate, chopped (chocolate chips are fine)

1 stick unsalted butter

2 eggs, plus one yolk, at room temperature

6 tbsp sugar

Preheat oven to 400*, and grease or spray muffin tins or 6 ramekins and set them on a baking sheet. Set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.  Add the chocolate and butter to the bowl, and stir occasionally until melted.

Sift the flour, cocoa and salt together and set aside. Whisk the eggs in a large bowl until combined, then add sugar. Continue to whisk until well blended, then add the sifted dry ingredients, stirring gently. Very gradually add the melted chocolate mixture, stirring gently. Divide the batter between prepared molds and put in center of oven. Bake for 13 minutes, then remove entire baking sheet to cooling rack for 3 minutes. Unmold cakes by placing a parchment or silicone-lined cutting board of the muffin tin and flipping the whole thing over. If you have used ramekins, unmold them individually onto serving plates, using the same flipping method.