Source: CanolaInfo by The Culinary Institute of America | Catégorie: Desserts, Cuisson au four

Molten Chocolate Cake

With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while reducing the saturated fat content. See the recipe video below.

Molten Chocolate Cake


  • 1 cup canola oil 250 mL
  • 11 oz dark chocolate (64% cacao) 325 g
  • 7 eggs
  • 6 egg yolks
  • 2/3 cup granulated sugar 150 mL
  • 2 Tbsp light brown sugar 30 mL
  • 1/2 cup all-purpose flour 125 mL
  • 1/2 cup almond flour 125 mL
  • 1/4 cup cacao nibs, finely chopped or mini chocolate chips 60 mL 


  • 1. In double boiler, add water to bottom pot and add canola oil and chocolate to top pot. Bring water in bottom pot to a boil. Turn heat to low and stir oil-chocolate mixture until chocolate is melted and mixture is smooth, about 4 minutes. Make sure water does not boil again.
  • 2. In bowl, whisk whole eggs, egg yolks and sugars together until well blended. Whisk chocolate mixture into egg mixture until thoroughly incorporated.
  • 3. Add all-purpose flour and almond flour into chocolate mixture and whisk until just combined. Fold in cacao nibs.
  • 4. Brush 10 small ramekins with canola oil and scoop about 6 Tbsp (90 mL) cake batter into each ramekin. You may place filled ramekins in refrigerator or freezer for later baking but bring to room temperature before proceeding with next step.
  • 5. Preheat oven to 350 °F (180 °C). Bake for 10 minutes. Remove from oven and unmold ramekins directly onto plate. Serve warm with fresh berries and Star Anise- and Orange-Infused Canola Ice Cream (see separate recipe) if desired.


10 servings


1 ramekin


Per Serving

Lipides46 g
Gras saturés13 g
Cholestérol245 mg
Glucides39 g
Fibres5 g
Protéines11 g
Sodium55 mg