Warm French Molten Chocolate Cake With Whipped Cream

February is a month where love is celebrated, and many of us are looking for delicious recipes that we can make to impress our loved ones. I think topping our desserts, special breakfasts and beverages with whipped cream makes it extra special. My family and I enjoy whipped cream and use it a lot during the cold months over warm desserts and hot beverages like hot chocolate.

I have made a pinterest board dedicated to using whipped cream, be sure to check it out for more ideas and inspirations. You can also check out the inspiring Gay Lea pinterest boards.  

My daughter and I made this traditional French chocolate cake with a velvety molten chocolate center following the recipe from the tea and crumpet book.

 

5 oz couverture style chocolate

1/2 cup unsalted butter

4 eggs

1 cup sugar

1 cup flour

whipped cream for serving

fresh berries for serving

Prepare eight 4 ounce ramekins with butter and flour. Melt the chocolate with the butter in a small pan over medium heat, watch it close so it does not burn.

In a bowl beat the eggs with the sugar until it is light and fluffy. Then stir in the flour with the chocolate mixture and transfer the batter to prepared ramekins. 

Bake in a 350F preheated oven for 10 minutes, until the tops are firm. Run a knife around the sides of the ramekins and invert the cakes onto serving plates. Serve it immediately with whipped cream and fresh berries.

Since we didn't want a lot of chocolate molten in the center, I adjusted the recipe and baked it for about 12 to 15 minutes instead of the suggested 10 minutes. If you bake it longer, it will stay in the fridge, and the cake can be slightly warmed up in the microwave and served with whipped cream and fresh berries.

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