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Molten Bittersweet-Chocolate Cake

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This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving the middle warm, liquid, and ready to flow forth at the touch of a fork.

Source: Martha Stewart Living, February 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Filled ramekins can be refrigerated for up to 2 days before baking.

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  • wannabeacook
    23 OCT, 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!
    Reply
    • Faiths99
      8 APR, 2015
      Hi there, I usually add a bit more flour or cocoa powder. Basically, until I think the batter is slightly thicker. I didn't know what I was doing the first time but it turned out amazing. Instead of the lava being thin, it was thick and scrumptious. Cocoa powder adds a richer chocolate flavour as well. :) it's a great recipe just needs a few alterations.

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