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.–Margaret M. Johnson
Molten Chocolate Cake Recipe
- Quick Glance
- 20 M
- 30 M
- Serves 8
- 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)
- 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 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.
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Molten Chocolate Cake Recipe © 2009 Margaret M. Johnson. Photo © 2009 Leigh Beisch. All rights reserved.
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