Reviews (2)
Add Rating & Review
100 Ratings
5 star values:
19
4 star values:
27
3 star values:
34
2 star values:
13
1 star values:
7
Martha Stewart Member
Rating: Unrated
02/06/2015
Mine have been baking at 450 for almost fifteen minutes and aren't close to done on top - still very wet. Wonder what I've done wrong? Followed the ingredients/instructions to a "T."
Martha Stewart Member
Rating: Unrated
02/06/2015
This all sounds delicious but wondering if using cocoa powder instead of flour to dust the ramekins makes sense?
Either way, I love your enthusiasm, Thomas!
Back to Warm Chocolate Cakes
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 individual cakes
martha-bakes-warm-chocolate-cakes-cropped-056-d110936-0514.jpg
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more, softened for molds
4 ounces semisweet chocolate (54%), preferably Valrhona, chopped
2 large eggs
2 large egg yolks
1/4 cup sugar
2 teaspoons all-purpose flour
Whipped cream, for serving (optional)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 individual cakes
martha-bakes-warm-chocolate-cakes-cropped-056-d110936-0514.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 individual cakes
Recipe Summary
Yield: Makes 4 individual cakes
Yield: Makes 4 individual cakes
Makes 4 individual cakes
martha-bakes-warm-chocolate-cakes-cropped-056-d110936-0514.jpg
martha-bakes-warm-chocolate-cakes-cropped-056-d110936-0514.jpg
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more, softened for molds
- 4 ounces semisweet chocolate (54%), preferably Valrhona, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 2 teaspoons all-purpose flour
- Whipped cream, for serving (optional)
Directions
Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.
Reviews (2)
Add Rating & Review
100 Ratings
5 star values:
19
4 star values:
27
3 star values:
34
2 star values:
13
1 star values:
7
Martha Stewart Member
Rating: Unrated
02/06/2015
Mine have been baking at 450 for almost fifteen minutes and aren't close to done on top - still very wet. Wonder what I've done wrong? Followed the ingredients/instructions to a "T."
Martha Stewart Member
Rating: Unrated
02/06/2015
This all sounds delicious but wondering if using cocoa powder instead of flour to dust the ramekins makes sense?
Either way, I love your enthusiasm, Thomas!
Reviews (2)
Add Rating & Review
100 Ratings
5 star values:
19
4 star values:
27
3 star values:
34
2 star values:
13
1 star values:
7
Add Rating & Review
100 Ratings
5 star values:
19
4 star values:
27
3 star values:
34
2 star values:
13
1 star values:
7
100 Ratings
5 star values:
19
4 star values:
27
3 star values:
34
2 star values:
13
1 star values:
7
100 Ratings
5 star values:
19
4 star values:
27
3 star values:
34
2 star values:
13
1 star values:
7
- 5 star values:
- 19
- 4 star values:
- 27
- 3 star values:
- 34
- 2 star values:
- 13
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
02/06/2015
Mine have been baking at 450 for almost fifteen minutes and aren't close to done on top - still very wet. Wonder what I've done wrong? Followed the ingredients/instructions to a "T."
Martha Stewart Member
Rating: Unrated
02/06/2015
This all sounds delicious but wondering if using cocoa powder instead of flour to dust the ramekins makes sense?
Either way, I love your enthusiasm, Thomas!
Martha Stewart Member
Rating: Unrated
02/06/2015
Mine have been baking at 450 for almost fifteen minutes and aren't close to done on top - still very wet. Wonder what I've done wrong? Followed the ingredients/instructions to a "T."
Rating: Unrated
This all sounds delicious but wondering if using cocoa powder instead of flour to dust the ramekins makes sense?
Either way, I love your enthusiasm, Thomas!
All Reviews for Warm Chocolate Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Warm Chocolate Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
