Parmigiano Reggiano Molten Cake

Parmigiano Reggiano Molten Cake

Serves 4


1/2 cup Butter + extra

2/3 cup Flour

3 cups of Parmigiano Reggiano + extra

6 Eggs

1/2 Fennel Bulb, finely sliced

1 Orange, peeled, skinned & cut into pieces

Fresh Dill

Extra Virgin Olive Oil

Salt & Pepper



Pre-heat oven to 400°F.

In a sauce pot, melt 1/2 cup of butter. Once melted, stir in 2/3 cups of Flour to make a roux. Freshly grate 3 cups of Parmigiano Reggiano from the wedge, set aside. Pour the roux to a mixing bowl. Add 6 Eggs, then, whisking constantly, add grated Parmigiano Reggiano in handfuls. Butter 6 ramekins (can be substituted for a muffin tin) and sprinkle each with grated Parmigiano Reggiano. Scoop Parmigiano Reggiano/roux mixture evenly into each ramekin. Bake for 10 minutes.

While cakes are baking, prepare Fennel salad. In a mixing bowl, add fennel, oranges, and dill. Mix. Add a couple healthy drizzles of Extra Virgin Olive Oil and season with Salt & Pepper, to taste. Mix and set aside. Remove Parmigiano Reggiano Molten Cakes from oven, and carefully loosen them by running a knife around the outside of each cake to loosen the edges. Carefully flip ramekin over and remove each cake. Serve cakes on top of fennel salad and enjoy!

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