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Prep time
15 minutes
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Cook time
11 minutes
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Makes
8 molten cakes
Author Notes
This recipe is an adaption of one of my very first recipes I made early in my career, for a Vietnamese French restaurant in New Orleans. I wanted to take the French molten cake and give it a Vietnamese twist, by adding potent Vietnamese cinnamon to it. It really highlights the chocolate *and* stands out on its own. And with just a handful of other ingredients, you get this delicious gooey cake. —Nini Nguyen
Test Kitchen Notes
This recipe is shared in partnership with Lily's Sweets. —The Editors
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Ingredients
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1
stick butter
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1 cup
Lily’s Dark Chocolate Baking Chips
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3
eggs
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1 teaspoon
vanilla extract (or 1/2 teaspoon vanilla paste)
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1 pinch
salt
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3 tablespoons
all-purpose flour
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1/4 teaspoon
baking powder
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1 teaspoon
cinnamon
Directions
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Preheat the oven to 350°F. Butter the insides of the ramekins and dust lightly with flour; set aside.
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Using a double boiler, melt the butter and chocolate, stirring to combine. Set aside to cool.
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Meanwhile, beat the eggs with a whisk until they're light, pale, and fluffy. Add the vanilla and whisk to combine.
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In a separate small bowl, combine the salt, flour, baking powder, and cinnamon.
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Pour the cooled chocolate mixture into the egg mixture, then sift the flour mixture into the bowl, as well.
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Fold the mixture together gently, then fill the ramekins with the mixture three-quarters of the way.
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Bake for 10 to 11 minutes, and serve warm. (For less-molten cakes, bake for an extra minute.)
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