The only thing better than hot chocolate is hot—well, warm—chocolate cake. It’s hard for anyone to resist such ooey, gooey goodness, especially when served up fresh from the oven. But don’t take our word for it. We asked an expert, Chef Mark Gerlach, most recently of the International Culinary Center. Chef Mark has also cooked at Nick & Toni’s, Restaurant La Fleur de Sel in France, and at Bar Americain and Mesa Grill under Bobby Flay.
“Do not overbake to ensure liquid love,” said Chef Mark, sharing some of his truly pro tips. “For an extra wow factor, insert a [chocolate] truffle in the center before baking.”
Warm Chocolate Cake
- ½ cup unsalted butter, plus more as needed
- 2 teaspoons flour, plus more as needed
- 6 ounces bittersweet baking chocolate, chopped (or chips)
- 2 large eggs + 2 large egg yolks
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Preheat an oven to 400°F. Butter and lightly flour a 6-in cake pan or 6 ramekins
- Place the butter and chopped chocolate in a double boiler and allow it to melt almost completely. Stir frequently, taking care to avoid getting water into the chocolate.
- Meanwhile, combine the eggs, egg yolks, brown sugar, salt and vanilla in a mixing bowl. Beat until the mixture is pale and thick.
- Next, stir in the flour and mix until just combined. Stir the warm chocolate and butter mixture, then pour—very slowly—into the egg mixture, while stirring. Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture.
- Pour the mixture into the prepared cake pan or divide it evenly among the ramekins. Divide batter evenly among the ramekins.
- Bake for 7-8 minutes, then remove the cake from the oven and immediately invert onto a sheet tray. Allow the cake to rest for up to 30 seconds, then reheat slightly, and gently unmold. Serve with whipped cream, ice cream, fresh fruit, or whatever you like!