Molten Chocolate Cakes Molten Chocolate Cakes

Molten Chocolate Cakes 150 Image by: Molten Chocolate Cakes 150 Author: Canadian Living

Each of these dramatic mini cakes has a truffle in the middle. As the cakes bake, the truffles melt, ready to flow at the first stab of a spoon. You can vary the liqueur in the truffle filling and accompanying Crème Anglaise for a new flavour accent.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2005


  • 3/4 cups butter softened
  • 1 cup granulated sugar
  • 12 oz bittersweet chocolate chopped
  • 4 eggs
  • 4 egg yolks
  • 1 tablespoon vanilla
  • 1 cup all-purpose flour
Creme Anglaise:
  • 1 cup 18% or whipping cream
  • 1 cup milk
  • 1/4 cup granulated sugar
  • 6 egg yolks
  • 1 teaspoon cornstarch
  • 2 tablespoons Irish Cream liqueur (or 1 tsp/5mL vanilla)
  • 1 teaspoon vanilla
  • 4 oz bittersweet chocolate chopped
  • 1/3 cup whipping cream
  • 2 tablespoons Irish Cream liqueur (or 1 tsp/5mL vanilla)


1-  Crème Anglaise: In heavy-bottomed saucepan, heat cream, milk and half the sugar over medium heat until bubbles form around edge. Meanwhile, in bowl, whisk together egg yolks, cornstarch and remaining sugar; whisk in hot cream mixture in thin stream. Pour back into pan; cook over medium-low heat, stirring constantly and without simmering, until thick enough to coat spoon, 3 to 5 minutes. Strain into a clean bowl. Stir in liqueur and vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, 1 hour. (Make-ahead: Refrigerate for up to 3 days.)

2-  Truffle: Line small rimmed baking sheet with plastic wrap; set aside. Place chocolate in bowl. In small saucepan, heat cream over medium heat until streaming. Pour over chocolate; whisk until smooth. Whisk in liqueur; refrigerate until firm, about 1 hour. Spoon into 8 mounds onto prepared baking sheet. Roll into balls. Cover and freeze until firm, about 4 hours. (Make-ahead: Freeze in airtight container for up to 1 week.)

3-  Grease eight 3/4-cup (175 mL) custard cups or ramekins with no more than 1 tbsp (15 mL) of the butter. Line bottoms with parchment paper; sprinkle scant 1 tsp (5 mL) of sugar inside each. Set aside. In bowl over saucepan of hot (not boiling) water, melt chocolate with remaining butter. Let cool to room temperature.

4-  In another bowl, beat eggs, egg yolks and remaining 3/4 cup (175 mL) sugar until thickened, 5 minutes. Fold in chocolate mixture and vanilla. Stir in flour. Spoon half into prepared cups; place frozen truffle in centre of each. Spoon remaining batter over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)

5-  Bake on rimmed baking sheet in centre of 350°F (180°C) oven until centre is shrunken, soft and shiny, about 22 minutes. Let cool for 2 minutes. With knife, gently loosen edges. Unmould onto plates; peel off paper. Serve immediately with Crème Anglaise.

Nutritional facts Per serving: about

  • Sodium 262 mg
  • Protein 17 g
  • Calories 890.0
  • Total fat 69 g
  • Cholesterol 436 mg
  • Saturated fat 39 g
  • Total carbohydrate 71 g


  • Iron 39.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 41.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Molten Chocolate Cakes