Molten Chocolate Cake

• 3/4 cup semisweet chocolate pieces
• 2 tablespoons whipping cream
• 1 cup semisweet chocolate pieces
• 3/4 cup butter
• 3 eggs
• 3 egg yolks
• 1/3 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder

1) For filling, in a small heavy saucepan combine the 3/4 cup chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove pan from heat. Cool, stirring occasionally. Cover and chill about 45 minutes or until firm.

2) Meanwhile, in a medium heavy saucepan cook and stir the 1 cup chocolate pieces and the butter over low heat until melted. Remove from heat; cool.

3) Preheat oven to 400 F. Form chilled chocolate filling into six balls of equal size, set aside. Lightly grease and flour six 6-ounce souffle or custard dishes. Place dishes in a cake pan, set aside.

4) In a mixing bowl beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed about 5 minutes or until lemon colored. Beat in cooled chocolate butter mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until combined. Spoon 1/3 cup batter into each dish, add one ball of filling to each dish. Spoon remaining batter into dishes.

5) Bake about 13 minutes or until cake edges feel firm. Cool in dishes 2 to 3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates. If desired, sift with powdered sugar. Serve immediately.


These are so tasty and really very easy! If you have ever had the lava cake at Chili's it is pretty much exactly the same. This either makes 6 cupcake sized cakes (of course as usual I simplified...no custard dishes for me!) or 3 larger ones if you have the tiny cake pans). To further simplify I also used just chocolate chips as opposed to chopped up semisweet baking bar and it tasted great. Next time I am going to make it white chocolate!