Free Online Recipes

Sign Up login



               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format




Category   Desserts - Breads
Sub Category   None
Servings   6

1 stick plus 3 T unsalted butter, cut into small pieces, plus more for ramekins
cup all-purpose flour, plus more for ramekins
5.5 oz bittersweet chocolate (70 percent cacao), chopped (1 cups)
5 large eggs, room temperature
cup sugar
Pinch of salt

Butter and flour six 6-ounce (2-inch-deep) ramekins. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl. Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour. Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this MOLTEN BITTERSWEET CHOCOLATE CAKE recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.