Chocolate makes me happy! I love chocolate pretty much in any form. If it comes in the form of Molten Chocolate or Lava Cake, then I am over the moon, it is really my favorite way to eat chocolate.
There is something so decadent, silky, and over the top about eating molten chocolate. I have tried making molten chocolate cake at home and had varied results. Sometimes the cake is over baked (bummer), I’ve burnt my hands trying to turn the cake out of the ramekins, had part of the cake stay stuck in the ramekin, and had the ramekin slip while turning it out causing molten chocolate to cover the counter and floor. The cake has only turned out well a few times in the past, so I disappointingly moved on to other recipes in my recipe box.
A few years ago my fairy godmother told me about this little dessert place in Ballard, called Hot Cakes-Molten Chocolate Cakery. Hot Cakes specializes in molten chocolate cakes (obviously), grilled chocolate sandwiches, boozy shakes and more! Being the chocolate admirer that I am, I had to check it out. Their molten cakes did not disappoint! The first time I ate there, I had the molten chocolate raspberry cake, it came with ice cream and chocolate syrup. It was delicious!
I have also tried their original, peanut butter and s’mores cakes. Hot Cakes has changed the way I approach this little pot of chocolate gold. Their cakes are amazing, but it was also their presentation that really changed everything for me. They baked and served their cakes in a Mason jar, pure GENIUS!! No more burned hands, no more cake left in the ramekins or on the floor.
If you are in the Seattle area, you need to check out Hot Cakes!! It is a tiny place and gets really busy on the weekends, but it is worth the wait. If you can’t make it to Ballard, have no fear, they sell their original and vegan molten chocolate cakes via their website and at PCC markets.
Now that I have two little boys at home, going to a hip restaurant in Ballard is not always an option, but the ingredients for molten chocolate cake are items I always have on hand. After my many delicious experiences at Hot Cakes, I bought some Mason jars and tried my recipe again, SUCCESS!!!
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The Molten Chocolate Cake recipe I use is adapted from the one in my Chocolate Deck by Lori Longbotham , (yes I have a deck of cards featuring chocolate recipes). The Chocolate Deck has 49 other awesome chocolate recipes, but the molten cake is my favorite. Her recipe is based on an original recipe created by Jean Georges Vongerichten. Here is a link to Jean Georges making his Molten Chocolate Cake on Good Morning America. The ingredients for molten chocolate cake are very simple and you probably have most of them in your pantry and fridge right now. The preparation is a breeze, the problem for me was turning the cake out, but thanks to Hot Cakes, not anymore!
Here is what you will need:
6 –4oz Mason jelly jars , these are the ones I am using
4oz to 6oz of your favorite bittersweet or semi-sweet chocolate
1/2cup of unsalted butter
Tiny pinch of salt- or you can leave out all together
2 large eggs
2 large yolks
1/4 cup white sugar
3 Tablespoons of all-purpose flour
How to make:
Preheat oven to 325.
To prep your Mason jars, just place on a rimmed baking sheet, no need to butter or flour the jars!
I like to finely chop the chocolate; it will melt faster. You can melt the chocolate and butter using a double-boiler method (make sure you don’t get any water in your chocolate, it will seize up). You can also use the microwave to melt it. 10 seconds on high, stir, another 10 seconds and stir, keep heating and stirring until all chocolate and butter are melted together. Add in pinch of salt. Set aside.
Place eggs, yolks and sugar all in a bowl and beat with an electric mixer on high until it is thick and pale. This usually takes 8-10 minutes. Hand whisk or fold in the chocolate/butter mixture. Then mix/fold in the flour, then pour batter into Mason jars. I used a cookie scoop to fill the jars. Fill the batter close to first lip. At this point, you can either put on the lids and place in the fridge to bake later or put on your rimmed baking sheet and put in the oven.
Bake at 325 until the cakes rise a bit over the rim, there should be a thin side crust. You should be able to see a lighter color and really tiny bubbles on the side of the jar. The middle should wiggle when you shake it gently. Since I am using 4oz Mason jars, I found 15 minutes in my oven did the trick.
Place mason jar carefully on a plate (they will be hot!!), dust with powdered sugar, add a pop of color with raspberries or strawberries. ENJOY!!!
Notes: Can be made ahead of time. Keep in the fridge for a few days or in the freezer for up to a month, if you can wait that long.
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