Chocolate Molten Cakes | A recipe from 'The Recipe, Josh Emett'

We've asked Josh Emett to share with us a delicious dessert recipe from his cookbook The Recipe he's chosen the Chocolate Molten Cakes. A perfect desert for Valentine's weekend for you to whip up for your loved one. 

Chocolate Molten Cake 

Prep time: 15 minutes
Cook time: 15 minutes
Makes: 4

Josh's notes:

Preparation: These are great to make ahead of time, but allow enough time to bring them back to room temperature. 
Key element: Prepare the moulds well, to prevent sticking
Tip: The more you make these, the better you will get at achieving a perfect liquid centre. 


  • 1/2 cup / 1 stick (115 g) butter, plus some for buttering the moulds
  • 4 oz (115 g) bittersweet chocolate, preferably Valrhona
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup (50 g) sugar 
  • 2 tsp all-purpose/ plain flour, plus more for dusting 


In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, egg yolks, and sugar with a whisk or electric beater until light and thick. 


Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture then quickly beat in the flour, just until combined.


Butter and lightly flour four 4-oz (1/2-cup) moulds, custard cups or ramekins. Tap our the excess flour, then butter and flour them again. Divide the batter among the moulds. (At this point you can refrigerate the desserts until you are ready to serve, for up to several hours; bring them back to room temperature before baking.) 


Pre-heat the oven to 23°C. Place the moulds on a tray and bake for 6 to 7 minutes; the centre will still be quite soft but the sides will set. Invert each mould onto a plate and let sit for about 10 seconds. Unmould by lifting up one corner of the mould; the cake will fall out onto the plate. Serve immediately. 

 Find Josh Emett's cook book The Recipe in store & online 

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