Molten Chocolate Cake
User Reviews
5
Molten Chocolate Cake
Description
This Molten Chocolate Cake recipe uses semi-sweet baking chocolate melted with butter, combined with powdered sugar and eggs to create a smooth, rich batter. The inclusion of powdered sugar contributes to the cake’s tender crumb. By baking the batter at a high temperature for a short time, the edges set firmly while the center remains molten and luscious. The process concludes by inverting each ramekin onto a plate, revealing the delicate cake with its liquid core. A light dusting of powdered sugar adds a subtle sweetness on the surface.
The cake offers a deep chocolate flavor from the quality baking chocolate and a creamy texture resulting from the combination of melted chocolate and butter. The contrast between the cakey edges and the flowing center delivers a satisfying mouthfeel, appealing to chocolate lovers who prefer an indulgent dessert.
Serve the cake immediately while warm to experience the distinct molten center. It can be accompanied by fruits or a scoop of ice cream, though the recipe does not specify pairings. Using ramekins of about 6 ounces and baking on a rimmed baking sheet helps ensure even heat distribution and easy handling.
Use a good-quality baking chocolate bar rather than chips to avoid graininess. Salted butter is recommended to enhance flavor, although unsalted butter plus a pinch of salt can be substituted. Nutrition values included are estimates.
Ingredients
- 4 ounces semi-sweet baking chocolate
- 1/2 cup butter
- 1 cup powdered sugar plus more for dusting
- 2 egg large
- 2 egg yolk from large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons all-purpose flour
Instructions
- Preheat oven to 425 F. Grease 4 ramekins. I use 6 ounce ramekins.
- In a large, microwave-safe bowl, microwave chocolate and butter on high for 1 minute, or until butter has melted.
- Whisk together butter and chocolate until chocolate has melted and is incorporated.
- Add the powdered sugar, and whisk until combined.
- Whisk in the eggs, yolks, and vanilla until well-combined.
- Add flour, and whisk until just combined.
- Pour batter into prepared ramekins.
- Set ramekins on a rimmed baking sheet.
- Bake for 12-14 minutes, or until the edges are firm but the center is still soft.
- Let the cakes stand for 1 minute.
- Run a thin knife around the edge to loosen cakes, and invert onto plate.
- Dust with additional powdered sugar, if desired, and serve warm.
Notes
- Use semi-sweet baking chocolate bars (like Baker’s or Ghirardelli) instead of chocolate chips for smoother melting.
- Salted butter is preferred, but unsalted can be used with a pinch of salt added.
- Powdered sugar helps create the tender, fudgy cake texture.
- Serve the cakes warm right after baking to enjoy the molten center.
- Ramekins around 6 ounces work best for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 559kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 144mg | 48% |
| Sodium | 237mg | 10% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 840IU | 17% |
| Calcium | 37mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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