Molten Chocolate Cakes

Prep Time: 10 minutes | Cook Time: 10-15 minutes | Total Time: 20-25 minutes | Yield: 1 pie.


  • 1 cup plus 2 TBSP margarine
  • 15 oz dark chocolate
  • 6 eggs
  • 4 egg yolks
  • 1/4 cup sugar


  1. Preheat oven to 350F.
  2. Melt margarine and chocolate in heatproof bowl set over simmering water, stirring until melted and hot to the touch. Turn off heat.
  3. Whip eggs, egg yolks and sugar until light and stiff.
  4. Pour chocolate mixture into egg mixture in a steady stream.
  5. Spray insides of four 4-ounce ramekins with nonstick spray.
  6. Spoon mixture into ramekins, dividing evenly. Bake until set on the oust side but still liquid in the center, about 10-15 minutes.
  7. Dust with powdered sugar. Serve immediately.


Recipe Origin: Torn from a magazine years ago.

Bakery Brownies

Notes: We made this without the nuts, just because we didn’t have any. Everyone loved these brownies. Next time I’ll try them with nuts.

Servings: 24 | Total Time: About 1 hour


  • 2 sticks butter, plus extra for greasing the 9×13 dish.
  • 8 oz bittersweet chocolate (I used the Ghirardelli chocolate bars you find in the baking section)
  • 5 eggs
  • 3 cups sugar
  • 1 TBSP vanilla
  • 1 tsp salt
  • 6.38 oz flour, or 1- 1/2 cups if you don’t have scales
  • 2 – 1/2 cups toasted chopped pecans or walnuts


  1. Heat oven to 350 degrees.
  2. Grease a 9×13 inch glass baking dish.
  3. 1n a medium saucepan, melt butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.
  4. In a stand mixer using paddle attachment, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes.
  5. Turn mixer to low. Beat in melted chocolate. Add salt and flour and beat just until combined. Gently fold in nuts.
  6. Pour batter into pan. Bake in center of oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Recipe Origin:  Printed originally in the LA Times. Recipe here.