Molten Chocolate Cake

Preparation

Step 1

Preheat the oven to 350°F (180°C). Generously butter an 8-inch cake pan and lightly dust it with flour, tapping out the excess. Melt the dark chocolate broken into pieces with the butter cut into cubes in a saucepan over very low heat, stirring regularly with a spatula. You can also use a double boiler for safety. Let it cool slightly.

Step 2

In a large bowl, whisk the eggs with the sugar and a pinch of salt until the mixture whitens and becomes frothy. Add the vanilla extract and mix. Pour the cooled chocolate-butter mixture in a steady stream while whisking gently. The batter should be smooth and homogeneous.

Step 3

Sift the flour over the bowl and fold it in delicately with a rubber spatula using an up-and-down motion. Do not overmix: stop as soon as the flour is incorporated to avoid developing gluten, which would make the cake less gooey. The batter should be shiny and flowing.

Step 4

Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 20 to 25 minutes. The cake is perfectly baked when the surface is set and slightly cracked, but the center still trembles slightly when you shake the pan. Insert a knife blade: it should come out with a few moist crumbs, not dry.

Step 5

Remove the cake from the oven and let it cool for 10 minutes in the pan. It will continue to cook slightly from the residual heat. Carefully unmold onto a wire rack by running a thin blade between the cake and the edge of the pan. Turn it out onto a serving plate.

Step 6

Serve the molten chocolate cake still warm to enjoy its gooey center. Dust it with a light veil of powdered sugar or unsweetened cocoa powder. Accompany with a scoop of vanilla ice cream, some custard, or a few fresh raspberries for a welcome touch of acidity. This cake keeps for 3 days at room temperature under a cake dome, but it is best enjoyed the same day.