Hot Molten Blobs
Indulge your sweet tooth with these irresistibly decadent Hot Molten Blobs, a dessert that’s as delicious as it is dramatic. Featuring rich dark chocolate and a buttery batter, these individual lava cakes boast a luscious, gooey center that oozes with every forkful. Easy to make yet stunning to serve, this recipe combines pantry staples like all-purpose flour, powdered sugar, and vanilla extract with a touch of sophistication, thanks to 70% cocoa dark chocolate. With just 15 minutes of prep time and a quick 12-minute bake, these molten marvels are perfect for dinner parties, date nights, or whenever a chocolate craving strikes. Serve them warm with a dusting of powdered sugar, a velvety scoop of ice cream, or a dollop of whipped cream for the ultimate indulgence. Searching for the perfect molten chocolate cake recipe? This one is guaranteed to impress!
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa or higher)
- 115 grams unsalted butter
- 50 grams all-purpose flour
- 150 grams powdered sugar
- 2 pieces large eggs
- 2 pieces egg yolks
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 as needed butter or non-stick spray (for greasing ramekins)
- 1 as needed unsweetened cocoa powder (for dusting ramekins)
Instructions
Preheat your oven to 220°C (425°F).
Grease four 6-ounce ramekins with butter or non-stick spray and dust the insides with unsweetened cocoa powder. Tap out the excess cocoa powder and set the ramekins aside.
In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Heat in 20-second intervals, stirring after each, until completely melted and smooth. Let cool slightly.
In a separate mixing bowl, whisk together the eggs, egg yolks, and vanilla extract until well combined.
Add the powdered sugar to the egg mixture and whisk until smooth.
Gradually add the melted chocolate mixture to the egg mixture, whisking constantly to combine.
Sift in the all-purpose flour and salt, and gently fold into the batter until no lumps remain.
Evenly divide the batter among the prepared ramekins, filling each about ¾ full.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft and slightly jiggly.
Remove the ramekins from the oven and let them cool for 1 minute.
Run a knife along the edges of each ramekin to loosen the cakes, then carefully invert them onto serving plates.
Serve immediately, optionally with a dusting of powdered sugar, a scoop of vanilla ice cream, or a spoonful of whipped cream.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 50.1 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 425 mg | 9% | |
*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.
