Molten Chocolate Cakes

2 sticks + 6 tablespoons butter or vegan butter 10 ounces bittersweet chocolate 6 egg yolks 6 eggs 3 cups powdered sugar 1 cup all-purpose or spelt flour


Preheat the oven to 450 degrees. Melt the butter and chocolate together in a double boiler or in a glass bowl set on top of a pot of boiling water.

In a separate bowl, whisk the yolks and eggs and then stir in the powdered sugar.

Grease a muffin pan (don’t ever use paper liners) and fill muffin cups almost to the top.

Bake for 5-8 minutes. Watch closely: the whole cake will puff up and they’re done a few seconds after you see the very center puff up.

Remove from the oven. Place a baking sheet on top of your muffin pan and flip, holding both pans together. 

 Gently lift up the muffin pan and shake it a little so the cakes release before the “lava” center breaks through the top (now bottom) of the cake.