This post may contain affiliate links. Please read my disclosure policy.
This Molten Chocolate Cake first appeared on RecipeGirl where I’m a contributor and occasionally post delicious desserts!
Known by many names, Molten Chocolate Cake is famous for it’s tender, moist cake, a light crispy crust, and gooey rich chocolate middle.
There must be hundreds of different recipes for this delicious, chocolate lover’s dream come true, but I’ve found that it comes down to just two popular methods. One is made by preparing the chocolate batter, then placing a chilled chocolate ganache / truffle ball in the center, and covering it completely with additional batter. The center, made mostly of chocolate, melts and flows like lava when eaten. There’s nothing wrong with that idea!
However, I am partial to the second method which is a little easier. My favorite is achieved by simply under-baking the chocolate cake batter creating a “just right” middle that oozes a little without making a puddle of melted chocolate. For the chocolate lover like me, this is heaven. I’ve read that chocolate loses some of it’s flavor when baked and that’s why these little under-baked cakes have the intense chocolate taste we crave.
Warm and gooey, sweet and rich, it’s a good thing you can make just a few at a time. This recipe is easily doubled or tripled for a dinner party, but is best served just after baking. The cakes can be made ahead of time and refrigerated then brought to room temperature 30 minutes before baking. If you’re looking to impress your guests with a warm from the oven treat, this is the one.
Molten Chocolate Cake is served warm with a scoop of ice cream (vanilla bean or coffee would be great), whipped cream, or fresh fruit and a dusting of confectioners sugar.
Here’s a PIN for your favorite Dessert board!
Molten Chocolate Cake
- 4- ounces good quality semi-sweet chocolate chopped
- 4 tablespoons unsalted butter, cut into ½-inch pieces (plus extra for buttering the ramekins)
- ⅔ cup powdered sugar
- dash of salt
- ¼ cup all-purpose flour
- ¼ teaspoon instant espresso powder
- 1 whole large egg
- 2 egg yolks
- ½ teaspoon vanilla extract
- Optional: Raspberries or strawberries and whipped cream or ice cream for serving
- Extra powdered sugar for dusting
- Preheat the oven to 400°F. Butter 2 ramekins or custard cups (see Notes below). Place them on a baking sheet so they are not touching; set aside.
- Add the butter and chocolate to a large microwave-safe mixing bowl. Microwave on 50% power for 1 minute. Stir and repeat if needed at 30 second intervals until the chocolate pieces are almost melted. Remove from the microwave and stir until smooth and all chocolate is melted.
- Using a rubber spatula, fold in the powdered sugar, a dash of salt, flour and espresso powder but don’t worry if it’s not completely mixed.
- In a separate bowl lightly whisk the egg and egg yolks. Add the vanilla and whisk until blended. Add the eggs to the chocolate mixture and whisk until smooth and fully combined.
- Divide the batter between the 2 ramekins and bake at 400 degrees for 15 minutes. The edges will be firm but the center will be runny.
- Allow the cakes to rest for 5 minutes before serving. Gently run a knife around the top edge of the ramekin to loosen the cake. Place a serving plate over the top of the ramekin and flip it over / invert onto the serving plate. Slowly remove the ramekin making sure the cake has released. If the cake has not dropped to the plate, allow it to rest for a minute or two then gently pound the plate on a counter top. Sift a little powdered sugar on top, add fresh raspberries or strawberries and a small scoop of vanilla ice cream if desired. Serve and enjoy.
- This recipe has been perfected using two (7-ounce) 4” x 2.5” ramekins. If you’re not positive about the size of your ramekins, make sure they will hold about 1 cup of water and have similar dimensions as those mentioned above.
- Easily doubled!
- The cake batter can be made ahead of time and refrigerated then brought to room temperature 30 minutes before baking
This is a perfect anytime dessert that’s simple to make, even at the last minute.
Here are a few more chocolate cake recipes you might like:
- Chocolate Brownie Pudding Cake ~ from Saving Room for Dessert
- Best Chocolate Cake Recipe ~ from RecipeGirl
- Cold Chocolate Snacking Cake ~ from The View from Great Island
- Easy Chocolate Pudding Cake ~ from Dinner at the Zoo
If you’re looking for ramekins – these are some of my favorites and work great for this recipe:
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Hope you have a wonderful weekend! Thanks so much for stopping by.
Leave a Comment