Molten Chocolate Cake Recipe

If you are missing our decadent cakes, pastries and sweets, this molten chocolate cake is one of my favorite dessert recipes to make at home – a delicious slice of The Finest Cuisine at Sea®. These warm dark chocolate cakes have a molten chocolate center that flows out onto the plate the moment you cut them. In my home country of Portugal we have no shortage of sweets and pastries, but this type of elegant and unique cake makes an occasion out of an ordinary evening or can be a way to celebrate a special day, such as Valentine’s Day.

The simple trick to achieving the molten chocolate effect is to bake a homemade chocolate truffle in the center of the batter. The truffle, a mixture of bittersweet chocolate, heavy cream and butter called ganache, melts as the cake firms up around it. Because ovens vary in both temperature and heat circulation, you might want to do a test-run to get the timing of these cakes just right before serving them to company.

Molten Chocolate Cake Recipe
SERVES 6

INGREDIENTS

CHOCOLATE GANACHE FILLING
2 ounces bittersweet chocolate, preferably Valrhona 70% cacao Guanaja, cut into chip-sized pieces (about ½ cup)
5 tablespoons heavy cream
1 ½ teaspoons unsalted butter

CHEF’S TIP | HOMEMADE TRUFFLES: You can also use the ganache on its own to make individual truffles for serving as after-dinner treats. Simply roll them any size you like and then toss them in cocoa to coat them lightly.

CHOCOLATE SAUCE
5 ounces semisweet chocolate, preferably Valrhona 64% cacao Manjari, cut into chip-sized pieces (about 1 ¼ cups)
¾ cup heavy cream
¾ teaspoon pure vanilla extract
1 tablespoon (1/2 ounce) unsalted butter, softened at room temperature

CHOCOLATE CAKE
7 tablespoons (3 ½ ounces) unsalted butter, plus more for the ramekins, softened at room temperature
4 ounces bittersweet chocolate, preferably Valrhona 70% cacao Guanaja, cut into chip-sized pieces (about 1 cup)
4 large eggs
3 tablespoons granulated sugar
¼ cup plus 1 tablespoon all-purpose flour

DIRECTIONS

FOR THE GANACHE FILLING
Place the chocolate in a small bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the cream over the chocolate and let sit for 1 minute. Whisk together until completely smooth and shiny, then whisk in the butter. Let cool at room temperature for 1 hour. Cover and refrigerate until firm, about 2 hours.

Divide the filling into equal portions and roll each portion into a ball. Return to the refrigerator until ready to use.

FOR THE CHOCOLATE SAUCE
Place the chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Remove from the heat, pour over the chocolate, and let sit for 1 minute. Whisk the chocolate and cream together until completely smooth and shiny. Whisk in the vanilla and the butter. Let cool to room temperature.

FOR THE CAKE
Preheat the oven to 400°F. Generously butter six 5- to 6-ounce ramekins, line the bottoms with parchment paper and butter the paper. Place on a small sheet pan. Melt the chocolate in the top of a double boiler over (not touching) barely simmering water in the bottom pan until warm. (Or use a heatproof bowl over a saucepan.) The chocolate should register 105° to 115°F on an instant-read thermometer. (Or dip a small metal skewer into the chocolate. It should feel warm when touched to your lower lip.)

Combine the eggs and sugar in the bowl of a stand mixer. Place the bowl over (not touching) simmering water in a saucepan. Whisk just until warm, about 1 ½ minutes. Place the bowl on the mixer, fit with the whisk attachment, and whip on medium-high speed until fluffy, about 5 minutes.

Remove the bowl from the mixer. Sift the flour over the top of the egg mixture. Using a rubber spatula, fold in the flour. Then fold about one-third of the egg mixture into the melted chocolate. Fold in the remaining egg mixture in two batches.

If desired, spoon the chocolate batter into a pastry bag fitted with a medium round tip. Pipe or spoon about ¼ cup of the batter into each ramekin. Top with a ball of ganache. Pipe or spoon the remaining batter over the top.

Bake until a skewer inserted down one side of the cake (the center will be liquid because of the ganache) comes out clean, 10 to 12 minutes. Remove from the oven and let sit 1 minute.

TO SERVE
Warm the chocolate sauce. Put the warm sauce in a measuring cup with a spout. Invert each cake onto an individual serving plate and carefully lift off the ramekin. Peel off the parchment. Pour a generous tablespoon of sauce over the top, letting it drip down the sides.

About José Da Costa Silva, Traveling Executive Pastry Chef
Born in the district of Porto in the beautiful city of Amarante, Portugal, Chef José Da Costa Silva started his professional career at a local bakery when he was 15 years old. It was in this small neighborhood bakery where he developed a love for fresh homemade breads and pastries. Several years later in London, Chef José dedicated himself to learning all he could about classic pastries. Soon after, he began his career at sea as Assistant Pastry Chef, and with his persistence and great desire to learn, he quickly advanced to Head of Pastry. In 2002, he joined Oceania Cruises and swiftly climbed the ranks. Chef José has a deep pride for the talented team he works with and is grateful to be pursuing his passion with Oceania Cruises.

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