Molten Chocolate Liquor Cakes

Molten Chocolate Liquor Cakes


  • 3 1/2 ounces (100 g) dark chocolate, chopped
  • 6 tablespoons (3 ounces, 85 g) unsalted butter, plus extra for greasing ramekins
  • 2 egg yolks
  • 2 eggs
  • salt
  • 1 1/2 cups (180 g) powdered sugar
  • 2/3 cup (75 g) all-purpose flour, plus extra for dusting ramekins
  • 1 tablespoon of liquor per ramekin (or according to taste)


  • Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.
  • Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color. Add the melted chocolate and the flour.
  • Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.
  • Divide the chocolate cream among the ramekins
  • Stir in 1 tablespoon of liquor into each ramekin and stir.
  • Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.
  • Pre-heat the oven to 450° F (230° C) and bake for about 13 minutes.
  • Remove from the oven, edges should be firm but the center will be runny.
  • Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.

Yield: 6.0 individual cakes
Recipe Source

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