There is something so rich about a chocolate molten cake. Invented in 1987 by Chef Jean-Georges Vongerichten, the chocolate molten cake is a combination of a chocolate flourless cake and a souffle. Although many variations exist, the simplicity of the ingredients and the easy preparation has made the cake a dessert staple across most American restaurants. For the recipe below, I decided to tweak the traditional ramekin cake into small cupcakes in order to bring them to a party. Baking cups are a must in this recipe, as the cupcakes would come undone if you tried to remove them after baking.
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioner’s sugar
- 3 large eggs
- 3 egg yolks
- 10 tablespoons butter
- 4 oz bittersweet chocolate
- 4 oz semi-sweet chocolate
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon orange liquor
1. Place baking cups in a cupcake tray. This recipe will yield about 12 cupcakes. Preheat the oven to 425 degrees.
2. Combine both chocolates with the butter and melt it together. You can either use the microwave or a double boiler.
3. Add the flour and the sugar to the chocolate mixture. Stir in the eggs and yolks until smooth. Add the vanilla and orange liquor.
4. Divide the batter evenly across the cupcake cups. Place in oven for about 8 minutes. The edges and top will look cooked but if you pinch with fork, the center will be runny.
5. Once the cupcakes look a bit solid test one for its consistency.
6. The interior should be gooey and runny. Top the cupcake per your preference. I added white chocolate chips to mine as soon as I removed them from the oven so they melted with the heat and remained soft.