Molten Chocolate Cakes Recipe
Indulge in the rich, gooey delight of Molten Chocolate Cakes, featuring a luscious semi-sweet chocolate center that oozes out when you cut into these perfectly baked individual cakes. This classic dessert is quick to make and sure to impress with its combination of a tender cake exterior and molten chocolate interior, best enjoyed warm with a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Chocolate Base
- 1/2 cup unsalted butter (plus extra for greasing)
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
Batter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
To Finish
- Powdered sugar (for dusting, optional)
- Vanilla ice cream (for serving, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for creating the perfect crust and molten center.
- Prepare Ramekins: Generously grease four 6-ounce ramekins with butter and dust them lightly with cocoa powder or flour to prevent sticking. Place on a baking sheet for easy handling.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Microwave in 30-second increments, stirring after each, until the mixture is fully melted and smooth. Allow it to cool slightly to avoid cooking the eggs in the next step.
- Whisk Eggs and Sugar: In a medium mixing bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture becomes thick, pale, and slightly fluffy.
- Combine Chocolate with Egg Mixture: Gently stir the melted chocolate and butter mixture into the egg and sugar mixture until fully combined and smooth.
- Fold in Dry Ingredients: Carefully fold in the all-purpose flour, vanilla extract, and a pinch of salt until just incorporated. Avoid overmixing to keep the cakes tender.
- Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each about three-quarters full to allow space for rising.
- Bake: Bake in the preheated oven for 10-12 minutes. The edges should be set and firm while the centers remain soft and slightly jiggly. A toothpick inserted should have moist batter clinging to it.
- Cool Slightly and Release: Remove the ramekins from the oven and let them cool for about one minute. Run a knife gently around the edges to loosen the cakes, then carefully invert each onto a plate.
- Serve: Let the cakes sit for a few seconds to release fully, then dust with powdered sugar if desired. Serve warm with a scoop of vanilla ice cream for the ultimate decadent experience.
Notes
- Use high-quality semi-sweet chocolate for a richer flavor.
- If you don’t have ramekins, use any oven-safe small molds or cups of similar size.
- Do not overbake to maintain the molten center; timing may vary slightly depending on your oven.
- Ramekins can be prepared a day ahead and stored in the fridge; bring to room temperature before baking.
- Swap vanilla ice cream for whipped cream or fresh berries for serving if preferred.
Keywords: molten chocolate cake, lava cake, chocolate dessert, easy chocolate cake, individual chocolate cake, warm chocolate cake
Find it online: https://amayaharis.com/molten-chocolate-cakes-recipe/
