Monday, June 14, 2010

Winner! Molten Chocolate Cake with Kahlua

Molten chocolate cake with Kahlua, the warm center flowing out and mingling with pooling vanilla ice cream.

I am quite happy with the results of my last attempt at molten chocolate cake. Previously, my cake was less molten and more fudge-like, resulting in a lack of chocolate lava flow when struck with a spoon. This time, however, the chocolate spilled and bellies ached with the feverish joy of gluttony.

I changed two very simple things from last time:

  1. I added liquor.
  2. I watched it like a hawk (like I should have the first time around).
Molten Chocolate Cake with Kahlua
Adapted from

Yields 2 ramekins

2 ounces (2 squares)  Baker's dark bittersweet chocolate
3 T + 1 tsp (50g)  unsalted butter
1/2 C  powdered sugar
2 T + 2 tsp  cake flour
1  egg
1  egg yolk
1 ounce (approximately) of Kahlua, Frangelico, or Baileys
butter or shortening for greasing
flour or cocoa powder for dusting
  1. Preheat the oven to 425F (220C).
  2. Grease and flour two ramekins and set aside.
  3. Combine the chocolate and butter in a bowl and microwave until the butter is melted.
  4. Whisk butter and chocolate together until completely molten.
  5. Add the sugar and flour and whisk well.
  6. Add the egg, yolk, and about an ounce of liquor (more or less to get a nice semi-flowing batter texture) and whisk until completely mixed.
  7. Divide the batter between the ramekins, set on a small baking pan, and bake 5-10 minutes (start watching it like a hawk after 4 minutes, until a skin has formed that doesn't jiggle when you shake the tray).
  8. Remove from the oven and let cool for 1-2 minutes.
  9. Slide a knife between the cakes and the ramekins to loosen the cakes before overturning onto plates.
  10. Serve warm with ice cream for best results.
  11. Enjoy!
Molten Chocolate Cake with Kahlua Reflections

Molten chocolate cake with the top layer removed, revealing warm chocolate innards.

The Kahlua doesn't particularly jump out at you, but the alcohol is more of a sensation than a flavor when you take your first few bites. I think it's a nice solution to the problem of batter being too thick to begin with (I admit the eggs are on the small side) and it gives the cake a bit of a kick. If you are living alcohol-free, you can always substitute it with vanilla (which can get expensive) or milk.

Be sure to plate your ice cream just before serving, otherwise your cake will end up swimming in it. It's a warm chocolate cake next to ice cream, not rocket science.

I advise you to share one cake between two people, particularly after a good meal. These molten bites of heaven are filling, especially if you like to heap on the ice cream like me.

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