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This recipe is inspired by a favorite recipe from Andrew Garrison Shotts when he worked at the Russian Tea Room in New York City. For several years, Shotts worked as the Corporate Pastry Chef for Guittard Chocolate Company.

Still a popular dessert on fine restaurant menus across the nation, these individual chocolate cakes are filled with molten chocolate bliss.

Yield: 6 three-inch individual cakes
Working Time: 50 minutes
This recipe contains: Eggs, Gluten, Dairy


1 ⅔ cups [283g] 74% Cacao Bittersweet Chocolate Wafers

2 tablespoons unsalted butter + ½ tablespoon for buttering ramekins

⅔ cup [132g] granulated sugar + extra for sugaring ramekins

¼ cup [38g] all-purpose flour

4 large eggs


Position a rack in the center of the oven and preheat to 400ºF. Butter and sugar the bottoms and sides of six three-inch (6-ounce) ramekins.

Melt the chocolate and butter in a bowl set over a pan of simmering water until smooth and all of the chocolate is melted. Set aside to cool slightly. Combine the sugar and flour in a medium bowl until uniform, then whisk in the eggs until blended and free of lumps. Whisk in the melted chocolate mixture until smoothly incorporated.

Divide the batter evenly among prepared ramekins, filling each ⅔ full. Place the ramekins on a baking sheet for easy handling. Bake for 13 to 15 minutes. (At 13 minutes, the center is very fluid, but deliciously molten. If you prefer a slightly less fluid center, bake for 15 minutes.) Immediately upon removing the ramekins from the oven, invert each onto the center of a plate to unmold the cakes. Serve while still warm with vanilla ice cream or whipped cream if desired.

Microwave Instructions: Heat butter and chocolate in a medium microwave safe bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after 2 minutes, then at 30 second intervals until smooth and all of the chocolate is melted. Proceed as directed.