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Chocolate Molten Cake Recipe

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★★★★★

4.4 from 53 reviews

This rich and decadent Chocolate Molten Cake recipe delivers a warm, gooey center with a perfectly baked outer layer, perfect for an indulgent dessert that’s quick to prepare and sure to impress.

Ingredients

Scale

Ingredients

  • 2 Tbsp. softened butter
  • 1–2 Tbsp. cocoa powder
  • 8 oz. chocolate, roughly chopped (I use Ghirardelli)
  • 8 Tbsp. butter, unsalted
  • 1/2 tsp. espresso powder
  • 2–3 eggs*, room temperature
  • 2–3 egg yolks*, room temperature
  • 1/2 cup confectioners sugar or granulated sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/4 cup all purpose flour
  • garnish: powdered sugar, berries, whipped cream, ice cream, chocolate sauce, cocoa powder

Instructions

  1. Preheat the oven: Preheat the oven to 450°F (see note)
  2. Prep the ramekins: You’ll need 4, 6 oz. ramekins. Grease each ramekin by spreading a thin layer of softened butter in each ramekin. Then add in some cocoa powder, twirl and tap it around so it coats the sides and bottoms and then gently tap out any excess cocoa powder. You may also use flour, either or will help to release the cake from the ramekin. Place the ramekins on a parchment paper lined baking sheet and set aside.
  3. Melt the chocolate and butter: Melt the chocolate and butter in the microwave in 20-30 second intervals until smooth, stirring in between. Add the espresso powder and stir until silky. Set aside.
  4. Beat the egg mixture: In a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks, sugar, vanilla, and salt at high speed until light and fluffy, about 3-4 minutes.
  5. Stir in chocolate: Gently stir in the chocolate mixture into the egg mixture. It will look very fluffy still at this point.
  6. Fold in flour: Sprinkle the flour on top and fold in the flour using a rubber spatula until no more flour pockets remain but do not overmix. The batter will thicken as the flour hydrates it.
  7. Bake: Divide into the prepared ramekins. I like to use a cookie scoop to make this easier. Bake ~9-13 minutes or until the edges are firm and the center is slightly soft. Every oven is a little different, but it should be set, not wet to the touch, and the center will have a slight jiggle. Feel free to bake longer if needed, just be careful because we still want that lava center!
  8. Cool: Let the cakes cool in the ramekins for about 2 minutes. Then run a butter knife around the edges to loosen them, and invert the cakes onto serving plates. (the longer you keep the molten cake in the ramekins, the less ooey-gooey the centers
  9. Serve: Dust with powdered sugar, and serve immediately with fresh berries and ice cream and enjoy!

Notes

  • Use either cocoa powder or flour to coat the ramekins to help release the cakes.
  • Oven times may vary; bake until edges are firm and center slightly soft with a slight jiggle.
  • Letting cakes sit longer in ramekins will reduce gooeyness of the center.

Keywords: chocolate molten cake recipe, easy molten lava cake, chocolate dessert, quick chocolate cake, gooey chocolate cake

Find it online: https://foodarohub.com/chocolate-molten-cake-recipe/