Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Warm Chocolate Cake 4.5 (6) 15 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This delicious recipe for warm chocolate cake is courtesy of Michael Laiskonis. Ingredients 4 ounces Amedei "No. 9" 75% dark chocolate couverture, chopped 5 tablespoons unsalted butter, cut into pieces, plus more for baking dishes 1 tablespoon cornstarch ¾ cup granulated sugar, plus more for baking dishes 2 large eggs 2 large egg yolks Confectioners' sugar, for serving Extra-virgin olive oil, for serving Directions In a medium heatproof bowl, set over (but not touching) simmering water melt together chocolate and butter. Meanwhile, in a medium bowl, whisk together cornstarch and granulated sugar. In another medium bowl whisk together eggs and egg yolks. Remove chocolate from heat and whisk in cornstarch mixture, then whisk in egg mixture until well combined. Transfer to a refrigerator until chilled, up to 3 days. Preheat oven to 375 degrees. Butter six 6-ounce ramekins and coat the insides with granulated sugar, shaking out any excess. Divide chilled batter evenly between ramekins and place ramekins on a baking sheet. Transfer baking sheet to oven and bake until cakes are just set (they may still be a little liquid), 12 to 15 minutes. Dust cakes with confectioners' sugar and spoon over olive oil; serve immediately. Rate it Print