Comments on: Molten Chocolate Cake

By: Beth Price, LC Director of Recipe Testing

Beth Price, LC Director of Recipe Testing — Tue, 14 Feb 2012 15:06:01 +0000

Hi Frani,

I would not recommend using a different capacity mold as it would impact the timing, the height of the cake and the lovely molten center. Do you have any muffin tins or small ramekins on hand? David makes some comments above about alternative molds.

By: Frani

Frani — Mon, 13 Feb 2012 22:03:11 +0000

I only have the Le Creuset Mini cocottes which hold 8 oz. Would it be okay to fill each halfway?

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Wed, 08 Feb 2012 13:52:16 +0000

Margie, baking tends to be so tricky in terms of substitutions, especially a chemical equation as delicate as this one that yields just the right amount of molten gooeyness. I’m hesitant to recommend anything without having tried it in my own kitchen, lest you have a flop on your hands. But because I know how it is to want desperately to try something, I think your safest bet would be to try making it with a gluten-free flour mix, such as the one made by Bob’s Red Mill, in place of the flour. Please do let us know what you tried and how it went!

By: Margie

Margie — Wed, 08 Feb 2012 02:27:37 +0000

I would love to try this recipe. I am Gluten Free. Can I use corn starch instead of flour, or what adjustment should I make?

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Thu, 22 Dec 2011 22:24:21 +0000

They ought to work just fine, Ruth. The recipe mentions custard cups as an option. Bear in mind, the recipe makes four cakes, so as long as you divide the batter evenly among 4–and exactly 4–cups, the baking time ought to remain the same as the recipe states. Let us know how it goes. I am now craving these myself…

By: ruth

ruth — Thu, 22 Dec 2011 20:12:58 +0000

I’m considering this recipe and reading the comments. Will custard cups work? Thanks.

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Sat, 15 Oct 2011 20:32:40 +0000

You certainly can, Denise. Just be sure to serve them soon after they come out of the oven, otherwise the residual heat from the ramekins may cause the center of the cakes to continue to bake, eliminating that coveted molten part! Thanks for your vote of confidence in our recipe and let us know how it goes…

By: Denise

Denise — Sat, 15 Oct 2011 18:32:51 +0000

I was wondering if you can serve these in the 4 oz ramekins instead of inverting them onto a plate? These sound very similar to the warm chocolate melting cakes served on carnival cruise lines that were soooo good but I can’t seem to get them to come out quite right when I make at home, so I wanted to try your recipe instead.

By: David Leite

David Leite — Fri, 16 Sep 2011 15:15:46 +0000

Hi, Schnuffel. Baking is a precise art and requires precision in ingredients and technique. But it’s so worth it!

Regarding your questions, I’d follow the directions for melting the chocolate exactly. Melting butter in the microwave can be tricky sometimes. It’s easy to burn it or have it melt unevenly. It’ll take no time in the double boiler. Plus you eliminate a step.

Using aluminum mold should work. I’ve seen caterers do it. You need to make sure that the molds are sufficiently buttered and floured. And check them a minute or two earlier. Ramekins are thicker and take longer to heat up.

By: Schnuffel

Schnuffel — Fri, 16 Sep 2011 14:28:26 +0000

Hi. I’m a beginner at baking so I have a number of questions to ask for advice:

1. Is it all right to melt the butter together with the chocolate in the microwave than placing them on top of a double boiler set over simmering water?

2. I’m just wondering whether it is necessary to bake the cakes in a ramekin or will it be just fine and the same by just using normal aluminium molds?

Thank you for sharing a detailed recipe. =)