Reviews (1) Add Rating & Review 60 Ratings 5 star values: 12 4 star values: 19 3 star values: 20 2 star values: 8 1 star values: 1 Martha Stewart Member Rating: Unrated 10/23/2011 These taste wonderful, but the presentation was awful. They were difficult to remove from the ramekins and basically collapsed on the plate into a warm chocolately mess. Does anyone have any special tips? I would like to make these again, but not if they look like they did. I'm wondering if I let cool in the dishes before removing and then quickly heated in microwave? Any suggestions are welcomed!
Back to Molten Bittersweet-Chocolate Cake All Reviews for Molten Bittersweet-Chocolate Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Molten Bittersweet-Chocolate Cake Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 6
Ingredients Ingredient Checklist 1 stick plus 3 tablespoons unsalted butter, cut into small pieces, plus more for ramekins 1/2 cup all-purpose flour, plus more for ramekins 5 1/2 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/4 cups) 5 large eggs, room temperature 3/4 cup sugar Pinch of salt
Cook’s Notes Filled ramekins can be refrigerated for up to 2 days before baking.
Gallery Molten Bittersweet-Chocolate Cake
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 6
Gallery
Molten Bittersweet-Chocolate Cake
Molten Bittersweet-Chocolate Cake
Molten Bittersweet-Chocolate Cake
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 6
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 6
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 6
6
Ingredients
Ingredients
- 1 stick plus 3 tablespoons unsalted butter, cut into small pieces, plus more for ramekins 1/2 cup all-purpose flour, plus more for ramekins 5 1/2 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/4 cups) 5 large eggs, room temperature 3/4 cup sugar Pinch of salt
Directions
Butter and flour six 6-ounce (2-inch-deep) ramekins.
Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.
Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.
Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.
Cook’s Notes Filled ramekins can be refrigerated for up to 2 days before baking.
Cook’s Notes
Filled ramekins can be refrigerated for up to 2 days before baking.
Reviews (1)
Add Rating & Review 60 Ratings 5 star values: 12 4 star values: 19 3 star values: 20 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 10/23/2011 These taste wonderful, but the presentation was awful. They were difficult to remove from the ramekins and basically collapsed on the plate into a warm chocolately mess. Does anyone have any special tips? I would like to make these again, but not if they look like they did. I'm wondering if I let cool in the dishes before removing and then quickly heated in microwave? Any suggestions are welcomed!
Reviews (1)
Add Rating & Review 60 Ratings 5 star values: 12 4 star values: 19 3 star values: 20 2 star values: 8 1 star values: 1
Add Rating & Review
60 Ratings 5 star values: 12 4 star values: 19 3 star values: 20 2 star values: 8 1 star values: 1
60 Ratings 5 star values: 12 4 star values: 19 3 star values: 20 2 star values: 8 1 star values: 1
60 Ratings 5 star values: 12 4 star values: 19 3 star values: 20 2 star values: 8 1 star values: 1
5 star values: 12 4 star values: 19 3 star values: 20 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 10/23/2011 These taste wonderful, but the presentation was awful. They were difficult to remove from the ramekins and basically collapsed on the plate into a warm chocolately mess. Does anyone have any special tips? I would like to make these again, but not if they look like they did. I'm wondering if I let cool in the dishes before removing and then quickly heated in microwave? Any suggestions are welcomed!Martha Stewart Member
Rating: Unrated 10/23/2011
These taste wonderful, but the presentation was awful. They were difficult to remove from the ramekins and basically collapsed on the plate into a warm chocolately mess. Does anyone have any special tips? I would like to make these again, but not if they look like they did. I’m wondering if I let cool in the dishes before removing and then quickly heated in microwave? Any suggestions are welcomed!
Rating: Unrated
All Reviews for Molten Bittersweet-Chocolate Cake
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All Reviews for Molten Bittersweet-Chocolate Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
