Recipe | "Molten Chocolate Cake" by Sue Ready

Molten Chocolate Cake It's a chocolate cake that oozes a decadent warm melted chocolaty center. A little bit of fancy to brighten up your day. No need to wait for a special occasion.

Cook's Notes: It was adapted from and best served warm. You will need 4 ramekins to make this recipe. Use premium chocolate e.g. Ghirardelli.


  • 4 oz. bittersweet chocolate bar, chopped
  • 1/2 cup butter 
  • 4 egg yolks 
  • 4 egg whites 
  • 1/4 tsp. creme of tartar 
  • 1/4 cup sugar+1 teaspoon
  • 1/2 tsp. espresso powder 
  • 1-2 TB. Kahlua or Amaretto 
  • Garnish with raspberries and powdered sugar 

Lightly grease each ramekin and preheat oven to 400 degrees.
In a small saucepan on low heat melt chocolate and butter. Remove pan to a cool burner.
In a bowl beat egg yolks with sugar and whisk mixture into chocolate. Mix well and stir in liqueur.
In a separate bowl beat egg whites with creme of tartar. Fold chocolate mixture into egg white mixture, Divide among 4 ramekins.
Bake for 9 minutes. The outside will be set and possibly crack but the inside will still be liquid.
Garnish and serve immediately.

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