Genève’s Kitchen

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Beholden by a Molten

February 3rd, 2007 · 13 Comments

Time for another video! If you’re reading this in email or RSS, please click through to view it!

If there is one dessert that I make when I need or want something from my boyfriend it's probably a chocolate molten cake.  There is something about the decadent nature of this dessert that causes the recipient to feel beholden to anyone who takes the time and effort to prepare it.  The best kept secret about this dessert is the fact that despite being an impressive and seemingly complicated thing to make, it is fact a breeze to whip up.  But please don't tell anyone else about this.  For if you want someone to feel indebted to you, make them a molten! 

This recipe comes from Nigella Lawson's, How to be a Domestic Goddess

Molten Chocolate Cakes 

  • 1/2 Stick unsalted butter at room temperature 
  • 1/2 Cup sugar 
  • 12 ounces of bittersweet chocolate
  • 4 Large eggs
  • 1/3 Cup flour 
  • 1 Teaspoon vanilla
  • 1 pinch of salt
  • 6 ramekins (ceramic molds) approx. 6-ounces in size, lined with parchment paper 

1)  Prepare the ramekins that you'll bake the moltens in:  butter them and line the bottom with parchment.  This step will insure that the moltens will ease out of the ramekin molds after baking.

2)  To start melt the chocolate because it needs a chance to cool before you add it to the rest of the ingredients.  To melt the chocolate start by boiling a pot that has about 3-4 inches of water in it – you want there to be enough water so that it won't evaporate quickly but you also want to be able to rest a glass or metal bowl over the pot without the bottom of the bowl coming in direct contact with the water.  The idea is to melt the chocolate with indirect heat, i.e. the steam from the water.  Once the water comes to a boil turn down the heat to medium and place a glass or metal bowl over it and add the chocolate to the bowl.  If using bars of chocolate break them into small pieces so that they will melt faster.  Once the chocolate melts take off the heat and and allow to cool.  I find Ghirardelli's bittersweet chocolate works well in this recipe and their bars come in 4 oz. size so you need exactly 3 of them.

3)  Cream the butter and sugar together in a large bowl while the chocolate cools.   The butter must be at room temperature so that it's softened and easier to work with.  This just means using a spoon to stir them together until totally incorporated.  Then add one egg at a time and beat into the mixture.  Once you've added all 4 eggs add a pinch of salt (I use sea salt) and the vanilla extract.  The next step is adding the flour.  And finally, mix in the melted chocolate.

4)  Fill the ramekins with the batter evenly.  You can either cover them with plastic wrap and refrigerate until you're ready to bake them or you can bake them immediately.  If you cook them immediately bake for 10-12 minutes at 400F.  If refrigerating them bake for 12-14 minutes at 400F.   I recommend serving with your favorite vanilla ice cream.

Note:  To more easily remove the moltens from their ramekins after they've baked, gently slide a knife around them to loosen and flip onto a plate.


Tags: Dessert · Entertaining · Videos

13 responses so far ↓

  • Tanna // Feb 3, 2007 at 3:12 pm

    I’ve always wanted to make these. Sure looks like they work beautifully for you.
    I’m impressed!

  • Ivonne // Feb 3, 2007 at 5:22 pm

    You’re so cute! Love the new banner by the way. And the molten chocolate cakes are winners with me … always!

  • Julie // Feb 4, 2007 at 9:32 am

    Geneve, those moltens look so delicious and you make them look easy to prepare! You are such a natural in front of the camera. Somehow this video should find its way to producers at the Food Network. I cracked up laughing when you said “this is the money shot,” and the porn music started playing. I think you just inspired me to bake chocolate chip cookies because I need some chocolately goodness in my life! See you soon!

  • Rachel // Feb 4, 2007 at 12:30 pm

    Now I really want some ramekins. Can we pls make these when you come?
    I can see Kareem added a little of his humor to this vignette :)
    Can’t wait to see you soon. xoxo

  • Meghan // Feb 4, 2007 at 7:29 pm

    I haven’t eaten chocolate in three and a half years and haven’t missed it one bit… until now. Those look absolutely amazing! Almost as good as you:)

  • Sherri // Feb 12, 2007 at 6:14 pm

    Haven’t watched the video yet, but you had me @ molten cakes. I will give these a try and see if they hold a candle to my recipe..heehee wink wink. Glad you’re back!

  • Kristina // Mar 7, 2007 at 7:47 pm

    Hi Geneve,

    i love the video of you making the molten cakes. just hearing you talk is so nice. your site is great! i might have to make some cakes for my honey soon.

    lucky chicken

  • Katerina // Mar 18, 2007 at 12:57 pm

    These cakes look fantastic but since I live in Greece could you please tell me how much half a bar of butter is in grams? That would be very helpful so as to make this recipe. Thanks in advance

  • Laura // Mar 23, 2007 at 12:29 pm

    I have had the honor and pleasure to taste the original Molton Cakes, made by Miss Geneve herself, and they’re the best I have EVER had!!!!I have raved about them so much, that my friend across the ocean in Amsterdam is making them as we speak!!:) G, you’re SO ammmmmazing!!:)))

  • Midwest Kitchen // Apr 10, 2007 at 5:40 am

    Congratulations on your new path! I read Kareem’s blog today and finally understand why your blog had not updated in some time. Enjoy NYC and your new passion.

  • AdamD // May 1, 2007 at 9:47 pm

    How’s this for a late comment… I finally made this and it is gloriously simple. Plus, there’s huge pay-off from whoever you make it for, because it seems difficult. This is now the top of my list for bringing dessert to a small gathering.

  • Alex // Jul 31, 2007 at 2:01 pm

    Hi there, just stumbled across this recipe and your lovely video – wanted to say that I made these tonight and they were a smashing success with my boyfriend and I – thanks so much! Love the tip about breaking the choc while it’s still in the wrapper.

    Here are my beauties before baking: