Why You’ll Love This Recipe

Molten Chocolate Cake is a showstopper dessert that is not only delicious but also fun to eat. The contrast between the warm, fluffy cake and the molten, gooey chocolate inside creates an irresistible combination. This recipe is perfect for chocolate lovers and makes for an elegant yet simple treat to prepare. Whether you’re celebrating a special occasion or simply enjoying a cozy night in, this cake is sure to impress. Plus, it’s quick and easy to whip up, and it’s perfect for individual servings!

Ingredients

1/2 cup unsalted butter
6 oz semi-sweet or bittersweet chocolate, chopped
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 425°F (220°C). Grease and flour four ramekins (6-ounce size) or coat them with non-stick cooking spray.
In a microwave-safe bowl, melt the butter and chocolate together. Heat in 20-30 second intervals, stirring in between, until fully melted and smooth.
Whisk the powdered sugar into the melted chocolate and butter mixture until smooth.
Add the eggs and egg yolks, one at a time, whisking well after each addition. Stir in the vanilla extract and salt.
Gradually fold in the flour until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared ramekins.
Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the sides of the cakes are set, but the centers are still soft and jiggly.
Remove from the oven and let the cakes rest for about 1 minute before carefully inverting each ramekin onto a plate.
Serve immediately, topped with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream if desired.

Servings and timing

This recipe serves 4 individual molten chocolate cakes.

Prep time: 15 minutes
Cook time: 12-14 minutes
Total time: 30 minutes

Variations

Vegan Molten Cake: Substitute the eggs with flaxseed meal or chia seeds, and use dairy-free chocolate and butter.
Flavor Add-ins: Add a splash of orange liqueur, coffee, or raspberry puree to the batter for an added twist of flavor.
Nutty Surprise: For an added crunch, mix in a few tablespoons of chopped walnuts or hazelnuts into the batter before baking.
Mini Lava Cakes: Use smaller ramekins for mini versions of this cake. Just reduce the cooking time by a couple of minutes.

Storage/reheating

Storage: Leftover molten chocolate cakes can be stored in the refrigerator for up to 2 days. If storing before baking, cover the ramekins with plastic wrap and refrigerate them for up to 24 hours.
Reheating: To reheat, place the ramekin in a preheated oven at 350°F (175°C) for about 10 minutes or until warm and the center is molten again.

FAQs

1. Can I make molten chocolate cake ahead of time?

Yes! You can prepare the batter and refrigerate it in the ramekins. Just bake them right before serving.

2. Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind that milk chocolate is sweeter and might result in a less intense chocolate flavor.

3. How do I know when the molten cakes are done?

The edges should be set and firm, while the center should be soft and jiggly. You can also check with a toothpick – it should come out with a bit of batter on it, but not completely clean.

4. Can I freeze molten chocolate cake?

Yes, you can freeze the unbaked cakes in the ramekins. Just make sure to wrap them tightly in plastic wrap before freezing. When ready to bake, bake from frozen, adding an extra 2-3 minutes to the cook time.

5. Can I make molten chocolate cake in a muffin tin?

Yes, you can. Just reduce the baking time by a couple of minutes to ensure the center remains molten.

6. Can I use a different type of flour for this recipe?

You can substitute the all-purpose flour with gluten-free flour for a gluten-free version.

7. Why didn’t my molten chocolate cake have a gooey center?

It may have been baked too long. Be sure to bake the cakes only until the sides are set but the center is still soft. Adjust your oven time accordingly.

8. What should I serve molten chocolate cake with?

This dessert pairs wonderfully with vanilla ice cream, fresh whipped cream, or a dusting of powdered sugar and berries.

9. Can I make individual portions in a muffin tin instead of ramekins?

Yes, a muffin tin can be used for individual portions. Just reduce the bake time slightly, as muffin tins tend to cook faster than ramekins.

10. How do I prevent the cakes from sticking to the ramekins?

Make sure to butter and flour the ramekins well or use non-stick spray to ensure the cakes come out easily after baking.

Conclusion

Molten Chocolate Cake is the ultimate dessert for chocolate lovers, combining a rich, molten chocolate center with a soft, warm cake exterior. Whether for a special celebration or just a cozy treat, this easy-to-make dessert will be a hit. By following the simple steps, you can create a luxurious, restaurant-quality dessert right at home. So, gather your ingredients, preheat the oven, and get ready for a delicious chocolate indulgence!

Molten Chocolate Cake

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Molten Chocolate Cake, also known as lava cake, is an indulgent dessert with a rich, gooey chocolate center and a warm, soft exterior. This recipe is easy to make, perfect for special occasions, and is a must-try for chocolate lovers.

Author: Laura
Prep Time: 15min
Cook Time: 15min
Total Time: 30min
Yield: 4servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1/2 cup unsalted butter
6 oz semi-sweet or bittersweet chocolate, chopped
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour

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Instructions

Preheat your oven to 425°F (220°C). Grease and flour four 6-ounce ramekins or coat them with non-stick cooking spray.
In a microwave-safe bowl, melt the butter and chocolate together. Heat in 20-30 second intervals, stirring in between, until smooth.
Whisk powdered sugar into the chocolate-butter mixture until smooth.
Add eggs and egg yolks, one at a time, whisking well after each addition. Stir in vanilla extract and salt.
Gradually fold in the flour until just combined (do not overmix).
Divide batter evenly among the ramekins.
Bake for 12-14 minutes, until sides are set but the center is still soft and jiggly.
Let the cakes rest for 1 minute, then invert them onto plates. Serve with powdered sugar, berries, or vanilla ice cream.

Notes

You can prepare the batter ahead of time and refrigerate it in the ramekins for up to 24 hours before baking.
For a vegan version, substitute eggs with flaxseed or chia seeds, and use dairy-free chocolate and butter.
Add a splash of orange liqueur, coffee, or raspberry puree for a flavor twist.