Molten Dark Chocolate Cake

by thomandaimee

Look at the cake. A perfectly baked chiffon sponge-like cake.

But if you take a closer look…

There. Do you see it?

It beckons to you like a moth to a light.

This will inspire lovelorn gentlemen to abandon all reason and write beautiful poetry. It puts even the most beautiful ladies to shame. It could probably bring about world peace if it wanted. Wouldn’t that be wonderful?  No more war because of a chocolate cake.

Nothing could beat a soft warm chocolate cake with thick creamy dark luscious sauce oozing out. Tearing the dessert open is like causing rainbows to spill out. And biting into a piece of heaven and attaining nirvana. Just looking at it makes me salivate. There is no other dessert that I crave that much. in fact, I almost sound crazy just describing it.

Yes, and you know why I went mad.

Molten Dark Chocolate Cake

Adapted from La Maison du Chocolat

Serves 4 to 6

125g of 70% cocoa dark chocolate
114g unsalted butter, cut in small cubes + 20g more for moulds
4 (200g) eggs
90g superfine granulated sugar
50g cake flour


Chop the chocolate into small pieces and melt in a bain-marie until the temperature reaches 40C. Add butter and mix together. Keep mixture at 40C in the bain-marie.

In a mixing bowl, whisk the eggs with sugar until they turn pale yellow. Pour over the melted chocolate and butter mixture and stir well. Sift the cake flour and mix until just incorporated. Cover with plastic wrap and set aside in the refrigerator for 3 hours.

Preheat oven to 210C. Grease 7cm moulds or ramekins with butter and divide the chocolate mixture. Place moulds/ramekins into oven and lower heat to 200C. Bake for 9 to 11 minutes, depending on your oven. A crust should form around the edge, but the cake should remain semi-liquid and warm inside. Serve warm, with vanilla bean ice cream.

If you would like to serve the molten chocolate cakes alone, it will be best to use pastry rings instead of a ramekin. Cut parchment paper into strips, each in 5cm in wide x 8cm in long. Light grease the insides of the stainless steel pastry rings with butter, and then line them with a strip of parchment paper. Cover the baking sheet with parchment paper before arranging the rings on it.

Using a piping bag, fill the rings three quarters of the way to the top (around 80 to 90g per ring) or just simply, ladle the mixture in.

Bake it as the above instructions.

Serve with good quality vanilla ice cream.


To bake these cakes successfully, you’ll need to understand the implication temperature has. It is very much a trial and error experiment as all ovens differ and environment temperature affects the baking as well. Therefore, using the above baking instructions might not present to you the perfect chocolate molten cake. You will need to test it and create your own perfection.

We tried several times of trial and error before we found the process to baking the perfect chocolate molten cake. We used 7.5cm ramekins, greased with butter and managed to pop them out of their ramekins, though not without difficulty and failure. Therefore, it will be much easier if you were to use pastry rings. Here is our baking process:

Preheat oven to 210C and take mixture out while oven is preheating – preheating process takes around 5 minutes. Place ramekins into oven, and lower heat to 200C. After baking for 13 minutes, allow cakes to stay in oven for 15 to 30 seconds before removing it from oven. Use knife to make sure cake is not stuck to ramekin and gently pop them out. But really, just use the pastry rings – it makes life so much easier.

For a twist to this recipe, grate finely 10g of fresh ginger. Add the grated ginger after whisking the eggs and the sugar till pale yellow.