Rich, dark chocolate molten cakes filled with a from-scratch port wine chocolate sauce make for a decadent dessert for the most special of occasions. Topped with an extra serving of chocolate sauce and freshly whipped cream, this chocolate and wine lover’s dessert is the definition of indulgence.
- 8 TBSP (1 stick) unsalted butter
- 8 ounces dark chocolate, roughly chopped (I use 65% cacao or higher)
- 2 large eggs
- 1 large egg yolk
- 1/2 cup sugar
- 4 TBSP all purpose flour
- 1/4 tsp kosher salt
For Port Wine Chocolate Sauce:
- 6 ounces semisweet chocolate, finely chopped (use quality chocolate, not chocolate chips)
- 1/2 cup light corn syrup
- 1/2 cup tawny port (I use Croft Reserve Tawny Port)
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 2 TBSP unsalted butter
- 1 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/4 cup additional tawny port to thin the chocolate port sauce for tops of cakes
- freshly whipped cream
- Preheat oven to 425 degrees.
- Lightly grease the inside of 6 ramekins with butter and sprinkle with all purpose flour to coat. Turn upside down and tap bottom of ramekins to shake out any extra flour.
- Set aside.
- In a medium bowl over a double boiler on low heat, melt chocolate and butter together.
- Stir often to be sure mixture does not burn.
- Once butter and chocolate are melted and smooth, remove from heat and set aside to cool slightly.
- Meanwhile prepare chocolate sauce and set aside to cool.
- Next, in a medium bowl, mix eggs and sugar on medium speed using a hand mixer, about 3 minutes.
- Mixture should be thickened and pale.
- Using a rubber spatula, fold in the melted chocolate and butter mixture.
- Add flour and salt and mix gently until completely combined.
- Using a small measuring cup, divide the batter among the 6 prepared ramekins, reserving a bit for the tops of cakes.
- Add about a teaspoon of the port chocolate sauce to the center of each ramekin and then top with remaining batter to cover.
- Tap ramekins on countertop to remove any air bubbles.
- Set ramekins evenly spaced on a baking sheet and place in oven for 9-10 minutes.
- Cakes should pull away from edges of ramekins when ready but center will not look completely set.
- Remove from oven and let sit 1-2 minutes.
- Invert ramekins onto serving plates and tap to release. If cakes stick to inside of ramekin, use a plastic or dinner knife to run around the edge of the cake to loosen.
- Top cakes with port wine sauce and freshly whipped cream.
- Serve warm.
For Port Wine Chocolate Sauce
- In a small saucepan, combine all ingredients except the vanilla.
- Over low heat, melt the ingredients together, stirring occasionally.
- Once melted, increase heat to medium and stir often.
- Bring the mixture to a slow boil and then reduce to a simmer for about 3 minutes.
- Remove from heat and stir in vanilla.
- Mixture should be somewhat thick and will continue to thicken as it cools.
For Additional Sauce
- To make a pourable sauce for tops of cakes, add 1 cup already prepared port wine chocolate sauce to a small saucepan with an additional 1/4 cup tawny port wine.
- Heat over low heat for 3-4 minutes until mixture is thickened, but pourable.
- Pour over warm molten cakes immediately.
Port chocolate sauce can be made ahead of time and set out to soften before adding to individual cakes before baking.
Extra port wine chocolate sauce can be tightly covered and refrigerated. Rewarm before serving.
Cakes are best served immediately.