Marcia Chocolate Meltaway

Elm Creek Manor Culinary Inn

2287 FM 2739 , Muenster, TX 76252 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • 31/2 oz dark choc
  • 5T butter
  • 4 tsp unsweet cocoa powd
  • 1 pinch salt
  • 1/8 tsp vanilla


  1. Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
  2. Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored
  3. Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Stir melted chocolate mixture into egg and sugar mixture until combined.
  4. Sift cocoa powder into the mixture; stir to combine. Sift flour and salt into the mixture; stir to combine into a batter.
  5. Stir vanilla extract into the batter.
  6. Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
  7. Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles. Refrigerate 30 minutes.
  8. Preheat an oven to 425 degrees F (220 degrees C). Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins. Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
  9. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
  10. Garnish with strawberry and your favorite reducion, sprinkle with powdered sugar.
About this recipe:

Marcia Chocolate Meltaway