Posted on

Spiced Chai Molten Chocolate Cake


Spiced Chai Molten Chocolate Cake


    1. ½ cup unsalted butter
    2. 6 ounces premium quality, bittersweet chocolate (60%-70% cacao solids), chopped.
    3. Recommended Ghirardelli 60 Percent Cacao Bittersweet Chocolate Baking Bar or Callebaut Intense Dark Chocolate, L-60-40NV
    4. 3 large eggs
    5. 2 large egg yolks
    6. 2 teaspoons vanilla extract
    7. 2 cups powdered sugar, sifted and separated
    8. ½ cup boiling water
    9. 2 tea bags Senkada Tea Ceylon Spice Chai
    10. ½ cup all-purpose flour, sifted
    11. ⅛ teaspoon ground white pepper (optional)


  • In a saucepan over very low heat, melt the butter and then stir in the chocolate until melted and smooth. Remove from the heat.
  • Using a stand mixer or a hand mixer (or a large bowl and a whisk), over low speed whisk together the whole eggs, egg yolks, and vanilla.
  • Add 1½ cups of powdered sugar over the top of the egg mixture, a bit at a time, whisking to incorporate each addition until light and thick.
  • Temper the eggs by adding a tablespoon of the melted chocolate mix in to the eggs and whisking to combine until all the chocolate has been used.
  • Combine boiling water and tea bags and steep for 5 minutes.
  • Discard the tea bags and stir ¼ cup of tea in, drinking or reserving the rest for later use.
  • Add the flour over the top a bit at a time, whisking to incorporate each addition to prevent lumps. (At this point the batter can be refrigerated for up to 3 hours; bring them back to room temperature before baking.)
  • Butter 6 individual ¾ cup custard cups and sprinkle each with a teaspoon of granulated sugar. Shake out the excess sugar.
  • Carefully pour the batter into the dishes leaving ¼” gap from the top, and arrange on a rimmed baking sheet.
  • Bake at 425° for 13-15 minutes. Less baking time will yield a liquid center, while just a minute or two longer will yield more of the cake texture around the sides and a fudgy interior.
  • Remove from the oven and let sit for 5 minutes.
  • To serve, set custard cups on dessert plates and if using, sprinkle ground white pepper over each cake.
  • Sprinkle powdered sugar over each cake before serving.
  • If desired, accompany with softly whipped cream or vanilla ice cream.