Restaurant Recipes

Lark Creek Melting Fudge Cakes

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Yield: 4 individual cakes


  • 4 ounces bittersweet chocolate
  • 3 ounces unsalted butter
  • 1 1/2 tablespoons cornstarch
  • 5 ounces granulated sugar
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon Grand Marnier


  1. Melt the chocolate and butter in a double boiler over simmering water until the mixture is smooth.
  2. Meanwhile, in a separate bowl whisk together the cornstarch and the sugar to remove any clumps. Once all the chocolate and butter mixture is melted, whisk in the cornstarch/sugar into the chocolate mix until smooth.
  3. Add in the rest of the ingredients into the chocolate mix and whisk until smooth.
  4. Using individual 4 ounce ramekins, butter and flour them twice to ensure a good coating.
  5. Pour the cake batter into these ramekins so that they are 3/4 full, and bake in preheated oven at 375 degrees F for approximately 15 to 18 minutes. The top of the cake should be cracked and the center should be still moist and slightly wet.
  6. Let cake cool for about a minute or two, then unmold onto serving plates and serve with your favorite ice cream or whipped cream.


As demonstrated on Midday About the Bay by Chef Sharon Nahm of Lark Creek in San Mateo, California.

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