• Molten Chocolate Cake


    Yields: 12 portions. Serving size: 3 oz or about 1/3 cup.

    • Ingredients
    • Canola oil
      8 oz.
    • Dark chocolate (64%)
      11 oz.
    • Eggs
      7 ea.
    • Egg yolks
      4 oz.
    • Sugar
      5 oz.
    • Light brown sugar
      1 oz.
    • All-purpose flour
      2 oz.
    • Almond flour
      2 oz.
    • Cacao nibs, or chocolate chips
      1 oz.
    • Fresh berries (optional)
      To serve
    • Star Anise- and Orange-Infused Canola Ice Cream, for serving (optional)
      To serve


    1. For chocolate base: In metal bowl on top of sauce pot with boiling water, creating double boiler, place canola oil and chocolate. Turn heat to low and stir oil-chocolate mixture until chocolate is melted and mixture is smooth, about 4 minutes. Make sure water does not boil again.
    2. For cake base: In separate bowl, whisk whole eggs, egg yolks, sugar and light brown sugar together until well blended. Whisk chocolate mixture into egg mixture until thoroughly incorporated.
    3. Add all-purpose flour and almond flour into chocolate mixture, and whisk until just combined. Fold in cacao nibs.
    4. Brush 10 four-ounce ramekins with canola oil and scoop 3 ounces of cake batter into ramekins. At this point, you may place filled ramekins in refrigerator or freezer for later baking. Bring to room temperature before proceeding with next step.
    5. Place molten cake into oven at 360°F for 10 to 12 minutes. Take molten cake out of oven and cool for few minutes before unmolding directly onto plate.
    6. Serve with fresh berries and ice cream, if desired.