Warm Chocolate Cake

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Aug 26, 2015


Warm Chocolate Cake

Posted in : Butter, Cakes and Frostings, Chocolate on by : globalwebdesign

Warm Chocolate Cake
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Yield 4-ounce cakes
Author Chef Robert Bennett
Prep time 15 minutes
Cooking time 10 minutes
Total time 25 minutes


Warm Chocolate Cake, made with bittersweet chocolate, sugar, and creamy Plugrá butter, is a velvety cake filled with a rich, liquid center.


  • 5 whole eggs
  • 5 egg yolks
  • 7 tablespoons sugar
  • 8 ounces bittersweet chocolate (do not use chocolate morsels)
  • 1 cup Butter
  • 2 tablespoons Butter
  • 10 tablespoons flour, measure then sift


  1. Whip the eggs and the egg yolks with the sugar.
  2. Melt the chocolate and butter until just warm.
  3. Incorporate the egg/sugar mixture into the chocolate/butter mixture until combined.
  4. Mix in the sifted flour.
  5. Butter and flour individual 4-ounce ceramic custard or souffle dishes. Fill to 2/3 full. Bake in a convection oven at 375°F for approximately 7 minutes or in a conventional oven at 425°F for 8 to 11 minutes.
  6. Un-mold cakes upon removing from the oven.
  7. Serve immediately with fresh raspberries. The center of the cake will be liquid when cut and it will create its own chocolate sauce.


Chef's Note: Unused batter can be frozen for up to 3 weeks.