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Directions for: Molten Heart Chocolate Cake

Ingredients

Cake

8 oz semi-sweet chocolate

¾ cup unsalted butter, cut into cubes

5 eggs at room temperature

¾ cup sugar

¾ cup unbleached all-purpose flour

1 pinch salt

Caramelized Bananas

4 baby bananas, halved lengthwise

3 Tbsp sugar

Directions

Cake

1. With the rack in the middle position, preheat the oven to 200°C (400°F). Generously butter 8 ramekins and dust the insides with sugar. Set aside.

2. In a double boiler, melt the chocolate and butter. Set aside and let cool. Meanwhile, in a bowl, beat the eggs and sugar with an electric mixer until the mixture turns pale, doubles in volume and falls from the beaters in ribbons, about 6 minutes. On low speed, blend in the melted chocolate mixture. Add the flour and mix for about 1 minute. Divide the batter among the ramekins and place them on a baking sheet. Bake for about 10 to 12 minutes. Immediately invert each ramekin onto a plate and unmould. The centre should be slightly runny.

3. Note: You can store the cake batter in a sealed container in the refrigerator for 2 or 3 days. However, the cooking time for cakes made with cold batter will be 15 minutes instead of 12 minutes.

Caramelized Bananas

1. Place the bananas cut side up on a baking sheet. Sprinkle with sugar. With a crème brûlée torch or under a preheated broiler, quickly caramelize the sugar. Place a banana half on each cake. Serve immediately.

See more: Chocolate, Eggs/Dairy, Bake, Valentine's Day, Dessert, Lunch, Dinner