Summary

Molten Chocolate Liquor Cakes might be just the dessert you are searching for. This recipe serves 6 and costs 95 cents per serving. One serving contains 398 calories, 4g of protein, and 25g of fat. This recipe is typical of Southern cuisine. A few people made this recipe, and 84 would say it hit the spot. A mixture of chocolate, liquor, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Try Molten Chocolate Liquor Cake, American Cakes – Molten Chocolate Cakes, and Molten Chocolate Cakes for similar recipes.

Instructions

1. Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.
2. Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color. Add the melted chocolate and the flour.
3. Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.
4. Divide the chocolate cream among the ramekins
5. Stir in 1 tablespoon of liquor into each ramekin and stir.
6. Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.
7. Pre-heat the oven to 450 F (230 C) and bake for about 13 minutes.
8. Remove from the oven, edges should be firm but the center will be runny.
9. Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.

Ingredients

• 1 1/2 ounces dark chocolate, chopped
• 2 egg yolks
• 3 eggs
• 4 liquor per ramekin (or according to taste)
• 5 1/2 cups powdered sugar
• 6 salt
• 7 unsalted butter - (1 stick)

Directions

• 1 Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color.
• 2 Add the melted chocolate and the flour.Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.Divide the chocolate cream among the ramekins
• 3 Stir in 1 tablespoon of liquor into each ramekin and stir.Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.Pre-heat the oven to 450 F (230 C) and bake for about 13 minutes.
• 4 Remove from the oven, edges should be firm but the center will be runny.Run a sharp knife around each cake and unmold onto serving plates.
• 5 Sprinkle with powdered sugar and serve immediately.