It used to dominate restaurant menus across the country, and for good reason.
? Like plaid shirts and flowy floral dresses, it was a staple of the '90s. And if food trends follow style trends at all, this iconic dessert is definitely due for a comeback. Sure, plenty of chefs these days turn up their noses at it and consider it hopelessly passé, but that doesn't matter—molten chocolate cake was always secretly a dessert for the home cook anyway.
Tender little chocolate cakes that mix up in a flash and bake in 12 minutes are the very definition of doable weeknight dessert. While you could always serve them to your loved one for Valentine's Day, the essential brilliance of this recipe is how easily it slips into any dinner scenario. I defy you to name a meal that more chocolate. What's more, the cake itself is practically all chocolate —there's only 2 tablespoons of flour for the entire recipe.
Like most iconic recipes, the origins of the molten chocolate cake are shrouded in history and conflicting accounts . It seems that molten chocolate cake originated as either an accidentally underbaked cake or cake with a ball of frozen ganache in its middle that melted in the oven . I choose to believe the former, since it's the underbaked version that's kindest to us time-strapped cooks who can barely manage a main course, let alone dessert.
The only tricky thing about this recipe is timing. You'll want to serve the cakes right when they come out of the oven. You can either start making the dessert about a half hour before you want to serve it, or prep the batter and pour it into the ramekins a few hours in advance, stashing the unbaked cakes in the fridge and adding a few minutes to the bake time to compensate for the chill. Settle on your strategy, and then the only thing to do is:First, preheat your oven to 450F. Yes, 450F.
, you'll melt some butter and bittersweet chocolate in a double boiler over simmering water. Don't have a double boiler? Neither do I. Just use a large heatproof glass or metal bowl set over a saucepan of water instead.Next, the eggs. Use an electric mixer to beat the whole eggs, egg yolks, sugar, and salt until lusciously thick and pale—almost beige. All the air you're beating in adds loft to the cake without the need for leaveners like baking powder.Now's the time to move fast.
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