Molten Chocolate Cake

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

The perfect dark chocolate finish to a decadent and romantic meal. This quintessential restaurant dessert can easily be recreated at home. Top with Maldon sea salt for a perfect finish!

Ingredients

½ cup butter, plus some for ramekins

⅔ cup dark chocolate, chopped

2 eggs

2 yolks

¼ cup sugar

¼ teaspoon sea salt

2 tablespoons all-purpose flour

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Preparation

Preheat oven to 400°F. Lightly grease 2 (4-inch) ramekins. Over double-boiler with simmering water, melt butter and chocolate. Pour into a large mixing bowl, whisk in eggs, 1 at a time. In a separate bowl whisk together yolks and sugar until combined. Stir into chocolate, butter and egg mixture. Stir in flour and divide batter between the 2 ramekins. Place in the centre of the preheated oven and bake for 10-12 minutes, until set on the outside but the centre is still very soft. Allow to rest for 1-2 minutes and run a knife along the inside rim of the ramekin and the outside of the cake. Using a clean dishcloth (the ramekin will be very hot), turn onto a dessert plate and serve immediately. 

The molten part of the cake is undercooked batter. If this is a concern, you can add a large chunk of good chocolate into the centre of the batter and the cake can be baked fully.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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