Parmigiano Reggiano Molten Cake

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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


  1. Pre-heat oven to 400°F.

  2. In a sauce pot, melt 1/2 cup of butter.

  3. Once melted, stir in 2/3 cups of Flour to make a roux.

  4. Freshly grate 3 cups of Parmigiano Reggiano from the wedge, set aside.

  5. Pour the roux to a mixing bowl.

  6. Add 6 Eggs, then, whisking constantly, add grated Parmigiano Reggiano in handfuls.

  7. Butter 6 ramekins (can be substituted for a muffin tin) and sprinkle each with grated Parmigiano Reggiano.

  8. Scoop Parmigiano Reggiano/roux mixture evenly into each ramekin. Bake for 10 minutes.

  9. While cakes are baking, prepare Fennel salad.

  10. 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.

  11. 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.

  12. Carefully flip ramekin over and remove each cake. Serve cakes on top of fennel salad and enjoy!