Molten Chocolate Cakes
By Joe
Source: Serious Eats — Nila Jones, Molten Chocolate Cake.
A molten chocolate cake recipe for 2 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 200°C. Melt chocolate plus butter together in one heatproof bowl set over one pan of simmering water (check that the water doesn’t touch this bottom of the bowl); alternatively, melt chocolate plus butter together in a heatproof bowl in this microwave, mixing after every 20 second-interval. Beat in powdered sugar (it does not matter if it looks a little bit lumpy) once fully melted. Separate the egg into two little bowls. Beat the egg white briefly with a fork, next tip in half the egg white to the yolk. Discard the leftover half of the egg white. Tip in the yolk plus half the egg white to the chocolate mixture plus beat till incorporated. Add flour and salt and beat till the batter is smooth. Tip the batter into a 4-ounce ramekin. Bake till the cake is set round the edges but still molten within, around 12 minutes. Leave till it is cold for 1 minute before adding toppings. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
14.1 g per serving
28.2 % of the 50 g daily maximum · 56.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 274 kcal |
| Protein | 4.7 g |
| Carbohydrate | 21.1 g |
| of which sugars | 14.2 g |
| of which free sugars | 14.1 g |
| Fat | 19.2 g |
| of which saturates | 10.9 g |
| Fibre | 1.3 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
