“I am going to let you in on what feels like a very big secret: Molten chocolate cake, that stalwart of dessert menus from chain restaurants to fine-dining establishments, is actually a two-bowl dessert, only a half-step up from brownies, that’s ready in under 45 minutes,” writes Claire Saffitz. This is a fairly standard version except for one ingredient: olive oil. Compared to butter, olive oil makes the batter slightly more fluid, enhancing the “molten” effect, and the flavor pairs especially well with chocolate. Keep a close eye on the cakes during baking, since they can overcook quickly and lose their molten centers. Serve them immediately for the most dramatic presentation.
Serves 8
WHAT YOU NEED
Butter and flour for the molds
¾ cup extra-virgin olive oil (5.9 oz / 168g)
9 ounces (255g) semisweet chocolate (64%–70% cacao), chopped
6 large egg yolks (3.2 oz / 90g), at room temperature
3 large eggs (5.3 oz / 150g), at room temperature
½ cup sugar (3.5 oz / 100g)
1 teaspoon kosher salt or ½ teaspoon table salt
2 teaspoons vanilla extract
2 tablespoons all-purpose flour vanilla ice cream, for serving (optional)
WHAT TO DO
PREPARE THE MOLDS
Use a pastry brush to liberally brush the bottoms and sides of eight 4-ounce fluted metal brioche molds or ramekins with room temperature butter, then dust the interiors with flour and shake to coat all over. Tap out any excess flour and set the molds aside.
PREHEAT THE OVEN:
Arrange an oven rack in the upper third of the oven and preheat the oven to 450°F.
MELT THE CHOCOLATE MIXTURE
Fill a medium saucepan with about 1 inch of water and bring to a simmer over medium heat, then reduce the heat to maintain a gentle simmer. In a large heatproof bowl, combine the olive oil and chocolate and set over the saucepan, taking care that the bottom of the bowl doesn’t touch the water (this is called a double boiler). Stir the chocolate mixture occasionally with a heatproof flexible spatula until it’s melted and completely smooth, then remove the bowl from the heat and set aside.
BEAT THE EGGS AND SUGAR
In a separate medium bowl, with a hand mixer, beat the egg yolks, whole eggs, sugar, and salt on medium-low speed until the eggs are broken up, then increase the speed to medium- high and continue to beat until the mixture is very pale, thick, mousse-y, and approximately doubled in volume, about 2 minutes. Beat in the vanilla and flour.
MAKE THE BATTER
Slowly pour the egg mixture into the melted chocolate mixture, beating constantly with the hand mixer on medium-low speed, until you have an evenly mixed batter. It will be thick but fluid.
FILL THE MOLDS AND BAKE
Divide the batter evenly among the prepared molds (they will be filled nearly to the top). Place the molds on a large sheet pan, spacing evenly, and bake until the surfaces of the cakes are puffed, matte (with just a touch of glossiness in the centers), and dry to the touch but still extremely soft when pressed in the centers, 6 to 8 minutes for metal molds and 7 to 9 minutes for ramekins. Remove the sheet pan from the oven immediately and set the cakes aside to rest for about 30 seconds.
UNMOLD THE CAKES AND SERVE
Working as quickly as possible (it’s helpful to have an extra set of hands for this), place a small serving plate upside down over a cake, then invert the cake and plate together and lift off the mold (careful, it’s hot!). Repeat with the remaining cakes and serve immediately with vanilla ice cream, if desired.
*Note: Measurements are in US tbsp (1 US tbsp = 15 ml; 1 AU tbsp = 20 ml)
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