• 34 grams butter, some extra for coating ramekin
  • 188 grams milk
  • 98 grams granulated sugar, some extra for coating ramekin
  • 34 grams bread flour
  • 7 grams salt
  • 68 grams egg yolk
  • 112 grams egg white
  • 135 grams dark chocolate
  • Powdered sugar, for garnish

recipe_step_molten chocolate


  1. Pre-heat oven at 190°C.
  2. Butter ramekins lightly and coat with sugar.
  3. With a hand mixer, mix butter, flour and salt in a bowl until well combined.
  4. In a pot over low heat, dissolve 75g of sugar in milk, then add butter mix into the pot and whisk well.
  5. Once the mixture is well combined, add chocolate and continue to whisk.
  6. Remove the pot from the heat, and add egg yolks to mix.
  7. In a separate bowl, whisk egg whites until it reaches a frothy consistency, then add the sugar and continue to whisk until soft peaks form.
  8. Fold egg whites into chocolate mix, part by part, until well combined.
  9. Pour into 4 ramekins in equal parts.
  10. Bake in an oven for 17 minutes.
  11. Serve with powdered sugar on top.

Chef’s tip: Serve with a scoop of ice-cream too!