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Chocolate Molten Cakes

• 4 oz butter

• 3 oz semi sweet chocolate (62%)

• 3 oz bittersweet chocolate (70-75%)

• 2 egg yolks

• 2 whole eggs

• ¼ c. sugar

• ½ tsp ginger

• 2.5 T. flour

(butter and sugar to rim inside of ramekins)

1. Preheat over to 450. Get 5 ramekins and generously butter the insides. Then coat the insides with sugar in the raw, Set aside.

2. Place the butter and both sugars in a bowl over a double boiler. Heat until chocolate and butter is just melted. You don’t want to go over 100 degrees. In a separate bowl, beat the egg yolks, whole eggs and sugar until they are a pale yellow. Add the chocolate mixture to the egg/sugar mixture and stir to combine. Then add the flour and ginger and give one final couple of stirs to make sure every thing is incorporated, but do not over whip. Fill the ramekins until they are 2/3 full and bake for 10-12 minutes. Check them at 10 minutes though, they should be just over 1/3 set. Bring out of oven, wait for 1 minute, then invert the ramekins onto a plate. The cakes should pop right out.