Molten Chocolate Cakes
  • 4 oz (1 stick) unsalted butter
  • 3 oz bittersweet chocolate, chopped into small pieces
  • Scant 1 cup powdered sugar
  • 2 eggs
  • 4 egg yolks
  • 2 tablespoons whiskey (or vanilla extract)
  • ½ teaspoon salt
  • ⅓ cup sifted cake flour
  1. Butter 8 individual ceramic ramekins or aluminum foil baking cups.
  2. Melt the butter and chocolate in a bowl over a water bath, stirring constantly to prevent the chocolate from burning. When smooth, remove from heat.
  3. Slowly whisk the powdered sugar into the chocolate-butter mixture.
  4. Whisk together the eggs and egg yolks, then slowly whisk into the chocolate mixture until smooth.
  5. Add the whiskey and salt.
  6. Add the sifted cake flour and mix until smooth.
  7. Fill the pre-buttered cups to ¾ full and refrigerate for at least 3 hours.
  8. Bake at 375 for 8-9 minutes or just until the edges are set but the center still looks wet.
  9. Let cool for 2 minutes, then invert onto plates and serve.
Recipe by High Altitude Bakes at