Chocolate and Pecan Molten Cake

From Georges Laurier, wickedly gooey chocolate and pecan cakes
Chocolate and Pecan Molten Cake
  • Rating:
  • Serves: 8
  • Cook Time: 10 minutes
  • Prep Time: 35 minutes plus 4 hrs chilling
  • Effort: medium



  • 4 eggs
  • 200 g sugar
  • 125 g plain flour
  • 200 ml semi-skimmed milk
  • 220 g dark chocolate, (72% cocoa solids), broken in small pieces
  • 125 g unsalted butter, cut into small pieces
  • 8 whole pecans

For preparing the moulds:

  • 50 g unsalted butter
  • 50 g plain flour
  • 50 g pecans, ground to a powder
  • 25 g icing sugar
  • 25 g unsweetened cocoa powder

To decorate:

  • fresh fruit compôte
  • fruit coulis


1. Butter eight 10cm diameter ramekins. Combine the flour, pecans, icing sugar and cocoa powder. Sprinkle the mixture inside the ramekins. Set aside.

2. Using a hand-held electric beater, whisk the eggs with the sugar for 3-4 minutes until pale and fluffy. Gradually whisk in the flour and milk.

3. Put the chocolate and butter in a heat-proof bowl set over a pan of simmering water. Stir until melted and thoroughly mixed.

4. Stir the chocolate-butter mix to the egg mixture, beating on medium speed for 2-3 minutes.

5. Spoon the mixture into the ramekins, filling them three-quarters full. Place a pecan in the middle of each. Cover and chill for 4 hours.

6. Preheat the oven to 220°C/gas 7.

7. Place the ramekins in the oven and bake for 8 minutes maximum - the middle should be slightly liquid.

8. Remove from the oven.

9. Decorate the cakes with fresh fruit compôte and a spoonful of fruit coulis.

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