Molten Chocolate Cakes
Ingredients
1 cup unsalted butter
1 cup bittersweet chocolate chips
4 large eggs
¼ cup sugar
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
Tools
whisk
measuring cups
measuring spoons
spatula
stand mixer
heat-proof bowl
small bowl
6 small ramekins
spoon
June Pan
June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Melt the butter and chocolate
Place the butter and chocolate in a heat-proof bowl. Put the bowl on the middle shelf of the June Oven. Allow the chocolate and butter to melt for 5 minutes. If the chocolate has not melted enough to be whisked smooth, follow directions on your June Oven to continue cooking.
1 cup bittersweet chocolate chips
heat-proof bowl
measuring cups
1 cup unsalted butter
Whisk the chocolate and butter
Carefully remove the bowl from the June Oven and whisk the butter and chocolate until smooth.
whisk
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
Separate the eggs
Separate the yolks from two of the eggs, reserving the whites for another purpose.
small bowl
large eggs
Start the batter
Combine the 2 remaining whole eggs with the 2 egg yolks, sugar, vanilla and salt in a stand mixer or medium bowl.
1 pinch salt
stand mixer
1 teaspoon vanilla extract
measuring spoons
¼ cup sugar
large eggs
egg yolks
Beat the batter
Beat the batter in the stand mixer or with a hand mixer at high speed until it is thick and pale yellow, about 45 seconds.
Add the chocolate and flour
Add the melted chocolate and flour and mix at medium speed until the batter is glossy.
melted chocolate
2 tablespoons all-purpose flour
Prepare the ramekins
Rub the bottom and sides of 6 small ramekins with butter, then sprinkle evenly with flour to coat. Tap out the excess flour and set the ramekins on the June Pan.
2 tablespoons all-purpose flour
June Pan
6 small ramekins
1 cup unsalted butter
Transfer the batter to the ramekins
Divide the batter between the prepared ramekins.
spoon
Bake the cakes
Place the June Pan with the ramekins on the middle shelf of the June Oven. Bake the cakes 10 minutes, or until they have puffed and the tops are just set. June will notify you when your cakes are ready. If desired, follow directions on your June Oven to continue cooking.
Cool and serve the molten chocolate cakes
Remove the cakes from the June Oven and cool them in the ramekins 1 minute before serving. Dust the cakes with powdered sugar just before serving, if desired, and enjoy them either straight out of the ramekins or turned out onto dessert plates.
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