If there is anyone who doesn’t go gaga over these little molten chocolate cake gems with the runny gooey centers, I have never met them!
Alas, no baking the molten chocolate cake in advance. And no reheating, or they won’t be, well, molten chocolate cake: runny and gooey! The great news is: (a) they are nothing to prepare even though they look and taste as if they came out of the best restaurant, and (b) the batter can be made and poured in advance in individual ramekins or muffin molds and refrigerated until ready to use. You could stick the molten chocolate cake molds in the oven as you are resetting for dessert—they will be ready in minutes.
- 3 cups semisweet chocolate chips, best quality
- ½ cup margarine spread
- 1 tablespoon coffee powder, mixed with a few drops hot water
- 3 tablespoons cocoa powder
- 6 eggs
- 1 cup sugar
- 2 tablespoons flour (Passover: potato starch)
- 1 tablespoon vanilla extract
Preheat oven to 375°F.
Melt the chocolate, margarine, coffee, and cocoa over very low heat, or microwave in a bowl for 1 to 2 minutes. In a food processor, beat the eggs and sugar until light and fluffy. Add the chocolate mixture and mix. Add the flour and vanilla and pulse until just combined. Pour the mixture into 8 to 10 greased ramekins or muffin molds. Bake about 12 minutes, or until the top is barely set and the center is still slightly wet.
Watch the baking closely after the first 12 minutes. Do not overbake, or the center will solidify. Err on the side of caution and bake rather less than more. Invert just one on a plate—if it’s too runny, don’t worry, just stuff it right back in its mold and return all the molds to the oven for another couple minutes. Invert the cakes onto dessert plates and serve immediately while hot, alone, or with vanilla or coffee ice cream or coconut sorbet.