Warm Up This Winter With This Delicious Molten Chocolate Cake Recipe
Everything in life is just a little bit sweeter at Wickwood Inn.
And to ensure things are sweeter everywhere, enjoy this recipe full of love from our kitchen to yours.
“All you need is love,
but a little chocolate doesn’t hurt.”
~ Lucy Van Pelt from Peanuts
“Forget love. I’d rather fall in chocolate!”
~ Sandra Boyton
Molten Chocolate Cake
Ever since we’ve known Jean-George Vongerichten, he has intrigued us with his imagination and inventiveness. Yet, his recipe we most often make was initially a mistake in his kitchen. It is the famous individual chocolate cake with the with the warm, oozing center that melts on your plate and causes your heart to flutter. It began as an underdone cake but this chocolate molten cake has become a classic.
Straight from the oven, pausing just long enough for a generous dollop of softly whipped cream (gently mixed with sour cream), this molten chocolate unquestionably our favorite dessert.
- 5 1/4 ounces dark chocolate
- 3 1/2 ounces unsalted butter
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 tablespoons all-purpose flour, sifted
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream or creme fraiche
- Preheat the oven to 355 degrees. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth.
- Place the eggs, yolks, and 1/4 cup sugar in a bowl and whisk until pale. Gently fold in the flour and chocolate mixture and gently spoon into 4 lightly buttered 8-ounce capacity ovenproof dishes. Bake for 14-16 minutes or until the puddings are puffed. Meanwhile, whip the cream, add sugar and vanilla, whip until softly whipped and fold in the sour cream by hand. Serve immediately.