Chocolate Molten Cake with Coconut Ice Cream

It's so exciting to finally be back to my little online world. I feel almost as delighted as when I wrote my very first post. Well it's been three months, this almost feels like my very first post. I'm anxious and hopeful to keep sharing some of the yummy recipes I've made. You know, consistently. 

So I brought you flowers. Because they are bright and beautiful and make me happy. And so you'll forgive my neglect and keep coming back to visit.

Yes, I got them for Mother's Day. No, not from my dear husband, but from someone else who spoils me consistently, my mother-in-law. Though I don't necessarily celebrate mother's day, I do feel bursts of joy as I glance at this lovely arrangement gracing my table. So if Mother's day warrants their presence, I will not object.

(Though I'll admit their present withering state prompts a less enthusiastic reaction.)

I also made a decadent chocolate dessert for Shabbat and gave the two a photoshoot. Three symbolic elements that make most women (me included) swoon: dark chocolate, fresh, vibrant flowers, and sweet, vanilla ice cream. The strawberries are there, you know, for their antioxidants, to make me feel like this is healthy-ish. And because I had to follow the cliche of adding strawberries to a chocolatey, ice creamy dessert. 

I fondly remember when this dessert started gaining widespread popularity in the restaurant scene. My husband and I were dating, and therefore restaurant hoping quite frequently. When dessert time came around, I constantly ordered the chocolate soufflee (though strictly speaking this is more of a cake than a soufflee, but I was ignorant to the differences). After tasting too many to disclose (really, I ate all of them, my husband-to-be had iron-clad will power and would take only ONE bite. I, on the other hand, the bride-to-be who needed to shed college pounds, blissfully sipped on "chocolate soup" as I lovingly dubbed it), I became quite the connoisseur.

So after recreating this dessert at home numerous times, I finally settled on this recipe I found on the Martha Stewart website. It has the right amount of chocolate, not too much sugar, and very little margarine (though I'm hoping to try it with coconut oil instead).

This dessert was a success. My brother-in-law, who is quite carnivorous and will gleefully chew on lamb chops over chocolate, attests to it's deliciousness. He ate his whole plate. Quite the achievement.

Let me know when you've tried it, or leave a comment just to say hello.

Chocolate Molten Cake

adapted from Martha Stewart Recipes

Serves 6



4 tablespoons of butter or margarine, at room temperature

1/3 cup of granulated sugar

3 large eggs

1/3 cup of whole wheat flour

1/4 teaspoon of salt

12 oz of bittersweet chocolate, melted



1. Preheat over to 425F degrees. Spray 6 ramekins with cooking spray and lightly coat with a small amount of sugar

2. In a bowl and using a mixer on medium speed, cream together the margarine and sugar until fluffy. Add in one egg at a time, beating well after each addition

3. On low speed, mix in the flour and salt until just incorporated

4. Beat in chocolate until just combined

5. Pour into the ramekins and bake for 8-10 minutes. Remove and let stand for 10 minutes

The key to the success of this dessert is in the baking time. A timer is your best tool to making sure that the edges are firm and the middle is slightly undercooked. I would suggest baking for exactly 8 minutes if you like it really runny, or closer to 10 if you enjoy just a slight moist interior.

Don't worry if it doesn't look fully cooked, it's not supposed to look like a cake. As long as when you shake the ramekin it doesn't jiggle too much, then the cake will set as it cools.


You can choose to serve them in their ramekins or remove them by flipping over and lightly tapping on the back. Top this dessert with ice cream, whipped cream, or craime fraiche. You can also grate some pistachios on top and serve with fruit.