(3 votes)
Loading ...Sokoto Moelleux au Chocolat | Molten Chocolate Cake
Molten Chocolate Cake
by Margaret M. Johnson
from Tea & Crumpets: Recipes & Rituals from European Tearooms & Cafes
(Chronicle Books, 2009)
Serves 8
This traditional French chocolate cake has a velvety molten chocolate center that flows seductively onto your plate the moment it’s touched with a fork. The chef at Geneva’s Hôtel d’Angleterre (17 Quai de Mont Blanc) named the dish after Sokoto, a town in Nigeria where the cocoa beans originate for this 58 percent pure chocolate. He serves it with homemade passion fruit and banana sorbet and mango coulis as a dessert, but for afternoon tea, you can serve it simply with a dollop of whipped cream, some fresh raspberries or strawberries, or with a purée of fruits.
convert Ingredients
Cooking spray
1 cup all-purpose flour, plus more for dusting
5 ounces Sokoto or other couverture-style chocolate
1/2 cup unsalted butter
4 large eggs
1 cup sugar
Whipped cream, for serving (optional)
Fresh berries, for serving (optional)
Fruit coulis for serving (optional)
Method
1. Preheat the oven to 350°F (175°C). Spray eight 4-ounce ramekins with cooking oil and dust with flour, tapping out the excess.
2. In a small saucepan over medium heat, melt the chocolate with the butter.
3. In a medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and fluffy. Stir in the flour 1 cup of flour and the chocolate-butter mixture. Transfer the batter to the prepared ramekins and bake for 10 minutes, or until the tops are firm.
4. Run a knife around the sides of the chocolate cakes and invert the cakes onto serving plates. Top with whipped cream, fresh berries, or fruit coulis, if desired. Serve immediately and instruct your guests to cut into them so the molten chocolate center flows onto their plates.
Recipe © 2009 Margaret M. Johnson. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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[Alexander Cowan] These were probably some of the very best molten chocolate cakes I’ve ever made and eaten! Moist and tender with a center that was like warm pudding. Just perfect for a small party, as these were for us. Delish.
[Brenda Carleton] These molten chocolate cakes look sophisticated but are so simple to make. I made them with raspberry coulis, which complemented them nicely.
[Joan Osborne] Even though the chocolate didn’t quite flow when we tapped the molten cakes with a fork, these were delicious nevertheless. My great niece enjoyed making these little cakes with me, and all our tasters enjoyed eating our efforts, including us! The molten cakes were elegant, easy, and delicious. A winning combination and worthy of repeating and adding to my dessert recipe collection.
[Kim Vengler] I’ve made this chocolate molten cake recipe six times, and I think it’s the perfect dessert. It uses few ingredients, is quick to prepare, and tastes absolutely fantastic. You can even microwave the leftovers for 15 seconds, and they’re still runny in the middle and as good as the day you made it. These cakes are something you can throw together when guests show up unexpectedly, and they tastes like you spent hours preparing them.
[Robyn Rice-Foster] The recipe was very quick and simple to make, and these molten chocolate cakes would make a pleasant after dinner dessert or tea party!
[Karla M. Cyr] If you want to wow your family or even your guests, serve these molten cakes. This decadent dessert is made to entertain and satisfy any chocolate lover’s cravings. Watch how rich, molten chocolate runs from the center of the cakes when the baked surface is broken with a fork. These devilishly delicious molten cakes will have you giving into temptation and letting yourself enjoy the pleasures of chocolate, fruit, and a dreamy dollop of whipped cream.
[Joel Jenkins] This was one of the easiest and best desserts I have ever made. I heard nothing but oh’s and ah’s both times I made this. Even re-warmed, these molten chocolate cakes work well.
[Teddy Diggs] I’m always on the lookout for recipes that are easy to prepare yet elegant to present and delicious to eat. These molten chocolate cakes most definitely hit the mark. I had doubts that something this simple would have the molten center as promised in the recipe and shown in the photo, but they did! You can throw these cakes together, drizzle some liqueur on top (I loved Frangelico with this), top them with any berries you have on hand, and a sprinkle of powdered sugar, and you’ll have a gourmet dessert sure to wow all your dinner guests. I’m keeping this recipe in my go-to-at-short-notice file.
That looks marvelous. I have a standard chocolate pud that I always serve my little sister, but this molten cake looks like something a bit special. Thank you for drawing my attention to Tea & Crumpets. It will make a perfect christmas present.
These look tasty. I would love to make these for Christmas Dinner.