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  • Cooking spray
  • 1/2 cup sugar, divided
  • 5 ounces best-quality semisweet chocolate, chopped (such as Ghirardelli)
  • 1 ounce unsweetened chocolate, chopped
  • 10 tablespoons butter
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon finely chopped canned chipotle pepper in adobo sauce
  • 3 eggs
  • 1/4 teaspoon salt
  • 3 tablespoons stone-ground cornmeal
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • Vanilla ice cream or whipped cream, cocoa nibs, and raspberries or other fresh fruit for garnish


  1. Spray six 1-cup ramekins with cooking spray. Coat each with 1 teaspoon sugar.
  2. Place chocolates in a double boiler set over barely simmering hot water. Stir occasionally until chocolates melt. Remove from heat.
  3. Beat butter and sugar together with a mixer until fluffy. Beat in vanilla and chopped chipotle; the mixture may separate slightly. Add eggs, one at a time, scraping bowl and beating 1 minute between additions. Add chocolate and beat 5 minutes. (Batter will be thick.)
  4. Combine salt, cornmeal, flour and cocoa; sift over batter and stir.
  5. Divide batter among ramekins. Don’t worry about smoothing out the tops. Cover each tightly with plastic wrap and freeze at least 4 hours.
  6. Preheat oven to 400F.
  7. Bake frozen cakes 10 minutes. (Tops will smooth out.) Let stand 5 minutes. Invert onto serving plates. Serve immediately with ice cream and berries.
Recipe by Crescent Dragonwagon

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The recipe was originally published as Chocolate-Chile Molten Cakes on

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