Molten Chocolate Whiskey Cake


8 oz chocolate baking bar, 60% bittersweet
1 cup butter, unsalted
3/4 tsp iodized salt
3 tbsp whiskey
3 tsp vanilla extract
2 cups powdered sugar
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1 tsp fresh cracked black pepper
2 tbsp orange zest
4 eggs plus 2 yolks
3/4 cup all purpose flour


Preheat oven to 425 degrees. In a large microwave safe bowl, microwave butter and chocolate for 1 minute or until melted – being careful not to burn the chocolate. Then whisk in the salt, whiskey, vanilla, powdered sugar, ginger, cayenne, pepper, and orange zest. Whisk in eggs and yolks, one at a time. Whisk in flour just until combined. Divide batter into 8 greased ramekins. Place on baking sheet. Bake for 13 minutes or until the sides are set. The middle will have a slight sag to it, but don’t worry that’s the molten filling. Remove from the oven and let stand for 60 seconds. Loosen edges with a knife and invert onto dessert plates.

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