Molten Chocolate Cake
This molten chocolate cake delivers a rich, indulgent dessert with a perfectly gooey center and soft, cake-like edges. Ready in under 20 minutes, it’s an easy yet impressive treat that feels restaurant-quality without complicated techniques.
Ingredients
Cake Batter
- 100 g dark chocolate 60–70% cocoa
- 100 g unsalted butter
- 2 large eggs
- 2 egg yolks
- 100 g sugar
- 40 g all-purpose flour
- 1 pinch salt
For Ramekins
- 1 tablespoon butter for greasing
- 1 tablespoon cocoa powder for dusting
Instructions
- Preheat the oven to 220°C. Butter the ramekins thoroughly and dust with cocoa powder, tapping out any excess.
- Melt the dark chocolate and butter together in a heatproof bowl over simmering water or in short microwave bursts until smooth.
- In a separate bowl, whisk the eggs, egg yolks, and sugar until slightly thickened and pale.
- Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously.
- Gently fold in the flour and salt until just combined. Do not overmix.
- Divide the batter evenly between the prepared ramekins.
- Bake for 8–10 minutes until the edges are set but the center remains soft and slightly glossy.
- Let the cakes rest for 1 minute, then carefully invert onto plates and serve immediately.
Notes
For best results, slightly underbake to maintain a molten center. You can prepare the batter ahead and refrigerate for up to 24 hours. Bake directly from the fridge, adding about 1 minute to the baking time. Use high-quality chocolate for the richest flavor. If cakes stick, ensure ramekins are well greased and dusted with cocoa powder.