Easy Chocolate Molten Cake
Indulge in the decadence of this easy chocolate molten cake, a foolproof dessert perfect for satisfying your deepest chocolate cravings. Featuring rich, dark chocolate (with at least 60% cocoa) and a buttery, velvety interior, this recipe creates a luscious molten center that oozes out with every bite. Ready in just 27 minutes, including prep and bake time, this dessert is an impressive yet surprisingly simple showstopper. The ramekins are prepared with a dusting of cocoa powder for a delicate, professional touch, while the batter comes together with a few staple ingredients like eggs, sugar, and flour. Perfectly portioned for four servings, these cakes are best served fresh from the oven with a side of vanilla ice cream or a sprinkling of powdered sugar and berries. Whether for a dinner party or a cozy night in, this chocolate lava cake promises indulgence in every spoonful.
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Recipe Information
Ingredients
- 150 grams Dark chocolate (at least 60% cocoa)
- 100 grams Unsalted butter
- 2 large Eggs
- 2 large Egg yolks
- 100 grams Granulated sugar
- 50 grams All-purpose flour
- 10 grams Butter (for greasing ramekins)
- 1 tablespoon Cocoa powder (for dusting ramekins)
Instructions
Preheat your oven to 220°C (425°F) and place a baking tray in the middle rack to heat while you prepare the batter.
Grease four 6-ounce (175-ml) ramekins with butter, ensuring they are fully coated. Dust the interior of each ramekin with cocoa powder, tapping out the excess. Set aside.
Melt the dark chocolate and unsalted butter together using either a heatproof bowl over a simmering pot of water (double boiler method) or 30-second intervals in the microwave. Stir until smooth and glossy. Let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is thick, pale, and doubles in volume. This should take about 3-5 minutes with an electric mixer or 5-7 minutes by hand.
Gently fold the melted chocolate mixture into the egg mixture, being careful not to deflate the airy batter.
Sift the flour over the batter and gently fold it in until no streaks remain.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on the preheated baking tray in the oven and bake for 10-12 minutes. The edges should be set, but the center should still jiggle slightly when shaken.
Remove the ramekins from the oven and let them sit for 1-2 minutes. Run a knife around the edges to loosen if necessary.
Carefully invert each ramekin onto a plate and give it a gentle shake to release the cake. Serve immediately, optionally with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 135.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 239 mg | 18% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1343 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
