Molten Chocolate Cakes
User Reviews
5
Molten Chocolate Cakes
Description
This Molten Chocolate Cakes recipe begins with a ganache made by melting dark chocolate chips with cream, which is cooled and refrigerated until firm enough to form balls. The cake batter combines melted dark chocolate and butter with eggs, yolks, caster sugar, and plain flour, gently folded to maintain a tender crumb.
The cakes are baked in buttered and cocoa-dusted molds at a high temperature to set the cake exterior quickly while keeping the ganache center molten. Using dark chocolate with no more than 50% cocoa solids prevents an overly firm texture and ensures the ganache remains runny after baking. Egg yolks are brought to room temperature before mixing to aid incorporation.
After baking, these cakes have a thin, tender crust and a creamy, flowing chocolate center, offering a contrast in textures and richness. They are commonly served immediately with ice cream or cream, dusted lightly with cocoa powder or powdered sugar for garnish.
This recipe generates more ganache than required, which can be reserved or used elsewhere. The cakes store in the refrigerator for several days, and reheating preserves the molten center. Muffin tins or ramekins can serve as alternatives to molds, though cake height may vary. Avoid freezing to prevent ganache texture changes.
Ingredients
Molten Chocolate Ganache Centre:
- 1/2 cup dark chocolate chips Note 1, or melts, or semi sweet chocolate chips
- 4 tbsp cream , heavy/thickened
Cake Batter:
- 1 cup dark chocolate chips Note 1, or melts, or semi sweet chocolate chips
- 100g / 7 tbsp butter cut into 1cm / ½" cubes, unsalted
- 2 egg at room temperature
- 2 egg at room temperature (Note 2, yolk
- 1/2 cup caster sugar sub ordinary white sugar, aka superfine sugar
- 2 tbsp flour , plain / all purpose
To Serve:
- Ice cream highly recommended!, or cream
- cocoa powder for dusting, or icing sugar/powdered sugar
- strawberries , raspberries or edible flowers, optional decoration
Instructions
Molten chocolate ganache:
- Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.
- Let cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls. (Note 3)
Cake:
- Preheat oven to 200°C / 390°F (180°C fan).
- Grease & dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4)
- Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well until smooth, then leave to cool for 5 minutes.
- Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar.
- Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.
- Fold through flour: Add flour and fold through until just combined. Do not over-mix.
- Fill moulds: Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.
- Drop in ganache: Place one generously-heaped teaspoon of ganache into middle of batter. Top with more batter until it reaches 1.5cm / ⅗" from the top rim. Repeat for remaining moulds.
- Bake 20 minutes: Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.
- Turn out: Stand for 2 minutes, then turn onto plate. Tap base then gently remove each mould.
- Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!
Notes
- Use dark chocolate chips or melts not exceeding 50% cocoa to maintain proper batter texture and molten center consistency.
- Separate eggs while cold and allow yolks to rest at room temperature before mixing for better blending.
- Do not freeze ganache to avoid it becoming thick and less fluid upon reheating; refrigerate and reheat gently instead.
- Muffin tins or ramekins can substitute for molds but may yield shorter cakes needing slight baking time adjustment.
- Excess ganache can be stored and used in other recipes or as a spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695cal | 35% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 48g | 74% |
| Saturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 46mg | 2% |
| Potassium | 374mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 46g | 92% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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