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Chocolate Cakes with Liquid Centers
SUBMITTED BY:
Russ Smith
PHOTO BY:
CookingMama
"Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes."
RECIPE RATING:
Read Reviews
(121)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
4 (1 ounce) squares bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup white sugar
2 teaspoons all-purpose flour
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
Beat the eggs, egg yolks and sugar together until light colored and thick.
Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.
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REVIEWS
Reviewed on Sep. 8, 2006 by
CookingMama
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CookingMama
Sep. 8, 2006
To me there is such thing as too much chocolate and this is exactly it. I dusted them with confectioner's sugar but I couldn't even finish half of one. I baked mine for 10 minutes. I give it 4 stars because they looked gorgeous and the consistency was perfect. I'm posting some pictures that show the liquid centers. I think it needs a blend of semi-sweet and milk chocolate to make it taste better./ Update: I just tried them again BUT with semi sweet chocolate and they are awesome. Great with a scoop of vanilla ice cream and a caramel drizzle!
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14 users found this review helpful
To me there is such thing as too much chocolate and this is exactly it. I dusted them with...
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Reviewed on Oct. 22, 2006 by
chellebelle
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chellebelle
Oct. 22, 2006
Oh my goodness!! These are rich, delicious and sinful! And EASY! I followed the recipe ingredients exactly, using Ghirardelli bittersweet chocolate. I saw a similar recipe that said it is ok to set aside and refrigerate the prepared batter for a few hours, just remove and allow to come to room temperature before baking. I made the batter before dinner and took it out of the fridge just as we sat down to eat. I put them in the oven as we finished the meal. The cakes still looked a bit wet after 6 minutes, so I left them 2 minutes longer. I'm not sure if this was because the batter was still a bit cold when I put them in. I used pyrex custard cups and they didn't unmold too well, the one I tried to umold split and oozed all over the plate, but they tasted just as good eaten from the dish rather than unmolded. Another thing I discovered is that if you heat a leftover cake in the microwave for 30 seconds it bubbles up like a volcano and tastes nearly as good as fresh out of the oven!
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12 users found this review helpful
Oh my goodness!! These are rich, delicious and sinful! And EASY! I followed the recipe...
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Reviewed on Feb. 1, 2004 by
DIVAMAC
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DIVAMAC
Feb. 1, 2004
I made this last night for a perfect end to Valentine's dinner, and it was a tremendous hit! I make a lot of chocolate desserts, and this is by far the best one I have made yet - as good as or better than I've had in restaurants. I cooked mine for 7 minutes only in glass custard dishes and they were perfect. However, I used Baker's Secret spray rather than buttering and flouring the cups, and they did not fall right out of the cups as I think they should have. Will butter and flour next time. Also, used Ghiardelli bittersweet. I think semi-sweet would make the dish too sweet. Too bad this is not health food -- I could eat it every day!
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8 users found this review helpful
I made this last night for a perfect end to Valentine's dinner, and it was a tremendous hit! I...
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Reviewed on Jul. 23, 2003 by
schmerna
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schmerna
Jul. 23, 2003
I used muffin tins but only baked for 7 minutes. It was very gooey but had a great taste. Next time I will bake for at least 10 minutes.
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7 users found this review helpful
I used muffin tins but only baked for 7 minutes. It was very gooey but had a great taste. ...
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Reviewed on Jan. 18, 2004 by KORYMCDONALD
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KORYMCDONALD
Jan. 18, 2004
Unbelievable dessert. I made it for Valentine's Day and it was absolutely perfect. My husband, a true chocoholic and dessert conaisseur, said that it was one of the best desserts he ever had. I cooked it for 8-9 minutes, and it turned out great, but quite liquid in the middle - 10 minutes would be perfect. Use a good quality bittersweet chocolate.
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6 users found this review helpful
Unbelievable dessert. I made it for Valentine's Day and it was absolutely perfect. My...
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Reviewed on Mar. 10, 2007 by
SOCAL REINER
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SOCAL REINER
Mar. 10, 2007
Made 1/2 recipe to check timing for my oven. These are a bit tricky to bake JUST right but when you do they are delish! Added some vanilla to eggs, a pinch of salt, and an extra teaspoon of flour. Used semi-sweet morsels (1/4 cup for 1/2 recipe). Baked 10 1/2 minutes but next time I'll try 12. They were a little too runny but this is a great recipe to HAVE to experiment with. Definitely serve with a sprinkle of powdered sugar, vanilla ice cream and/or whipped cream. Super EZ to make after dinner and also used the microwave to melt butter and chocolate (40 secs). Used pyrex custard cups buttered and sugared. No problem sticking. Can't wait to make for company. Will add some fresh raspberries or strawberries on the side. These are the same pricey souffles that many of the "Big" name restaurants serve. Never knew they were so simple and bet you've got all the ingredients. GO MAKE THESE NOW! YUMMY !!!
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4 users found this review helpful
Made 1/2 recipe to check timing for my oven. These are a bit tricky to bake JUST right but...
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Reviewed on Jan. 19, 2007 by
Janelle
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Janelle
Jan. 19, 2007
Easy, but gourmet dessert! So rich that one is usually enough for each guest. Can make ahead, refrigerate, then bring to room temp before baking. Serving option: after unmolding dust with confectioners sugar and serve with a scoop of Bryers chocolate-chip mint or other complimentary ice cream.
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4 users found this review helpful
Easy, but gourmet dessert! So rich that one is usually enough for each guest. Can make ahead,...
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Reviewed on Feb. 14, 2006 by
laughngrin
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laughngrin
Feb. 14, 2006
Excellent dessert!! I had something similar this at two seperate high-end restaurants in Dallas several years ago and this easily competes with those. My husband - who typically prefers tart desserts - loved this. I used bittersweet Ghiradelli, added a little vanilla, opted for sugar coating the ramekins rather than flouring and baked at 425 for 10 minutes. This will now become my dinner party dessert as it is extremely quick and easy to prepare. I love it!
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4 users found this review helpful
Excellent dessert!! I had something similar this at two seperate high-end restaurants in...
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Reviewed on Feb. 14, 2005 by DUBLIN
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DUBLIN
Feb. 14, 2005
Fantastic! This needs waaayyy more than 5 stars! I've had dessert like this in restaurants and had no idea how simple they were to make! I added a little vanilla to the batter & baked for 12 minutes based upon suggestions. They were perfect - little chocolate cakes that just ooze a delightful chocolate center. They're also not terribly sweet, just really, really chocolatey! Incredible!!!
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4 users found this review helpful
Fantastic! This needs waaayyy more than 5 stars! I've had dessert like this in restaurants...
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Reviewed on Feb. 2, 2004 by YOUGOTTAEAT
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YOUGOTTAEAT
Feb. 2, 2004
excellent,great chocolate fix!!!! I used Ghardelli semisweet and used splenda for the sugar. I baked at 430 for 9 minutes. Used Bakers Joy and had no problem removing from cups. We ate as is but would be great with whipped cream or ice cream. Will definately make again and again. Thanks Russ!