Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spiced Molten Chocolate Cakes Recipe

  Tried it? Rate this Recipe:


This recipe for Spiced Molten Chocolate Cakes, by , is from Fun with Food, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bunny Stoddard


14 oz. bittersweet or semisweet (not unsweetened) chocolate, chopped
1 cups unsalted butter
1 tsp coriander
1 tsp cardamom
tsp cloves
1 tsp cinnamon
tsp white pepper
6 large egg yolks
6 large eggs
2 tsp vanilla
3 cups powdered sugar
1 cup flour
additional powdered sugar and crystallized ginger, if desired

Generously butter eight cup ramekins. Stir chocolate, butter, spices and pepper in a heavy pan over low heat until melted and smooth. Cool slightly. Whip eggs, egg yolks and vanilla in a large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to the top. Cakes can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 425. Bake cakes until batter has risen above the dish, top edges are dark brown, and centers are soft and runny - about 15 minutes, or up to 18 minutes if refrigerated. Run a small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using a hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar and top with crystallized ginger. Serve with whipped cream or ice cream.

Variations: Fill with peanut butter, caramel and sea salt, raspberry or marshmallow filling. For peanut butter, combine 3 Tbs peanut butter with 1 Tbs butter and 1 Tbs powdered sugar. For raspberry, mash 16 berries with 4 tsp of seedless raspberry jam. Garnish with fresh berries. Use store bought caramel and sprinkle sea salt or marshmallow fluff. To assemble, spoon ⅔ batter into ramekins and put filling on top. Cover with remaining chocolate and bake. To make Chocolate Mint Pudding Cakes, substitute 1 tsp peppermint extract for vanilla and serve with peppermint ice cream. Using 1 tsp coffee extract and 1 tsp vanilla extract is also yummy.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!