Molten Chocolate Cakes
Indulge in the ultimate dessert experience with these rich and gooey Molten Chocolate Cakes! Each individual cake features a delicate, slightly crisp exterior that gives way to a luxurious, molten chocolate center, creating an irresistible combination of textures and flavors. Perfect for dinner parties or a romantic night in, these single-serve delights come together in just 15 minutes of prep time with simple ingredients like semi-sweet chocolate, unsalted butter, and eggs. Baked to perfection in ramekins, the key to their decadence lies in underbaking, ensuring the molten lava center stays delightfully smooth. Serve warm with a sprinkle of powdered sugar, a scoop of velvety vanilla ice cream, or a handful of fresh berries to elevate this classic chocolate dessert to unforgettable heights. Keywords: molten chocolate cake, lava cakes, easy dessert recipes, individual chocolate desserts, rich chocolate desserts.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate
- 150 grams Powdered sugar
- 2 pieces Large eggs
- 2 pieces Egg yolks
- 60 grams All-purpose flour
- 1 tablespoon Unsweetened cocoa powder (for greasing ramekins, optional)
Instructions
Preheat your oven to 220°C (425°F). Grease four 6-ounce ramekins with butter and dust lightly with unsweetened cocoa powder, if desired. This helps prevent the cakes from sticking.
In a heatproof bowl, melt the unsalted butter and semi-sweet chocolate together. You can use a microwave in 20-30 second intervals, stirring each time, or a double boiler over simmering water. Stir until smooth and set aside to cool slightly.
In a medium mixing bowl, whisk together the powdered sugar with the eggs and egg yolks until smooth and pale in color.
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until fully combined.
Gently fold in the all-purpose flour with a spatula until no lumps remain. Be careful not to overmix.
Divide the batter evenly between the prepared ramekins. Place the ramekins on a baking sheet for easier handling.
Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the centers are still slightly jiggly. Do not overbake, as this will cause the molten center to cook through.
Remove from the oven and let the cakes rest for 1 minute. Carefully run a knife around the edges to loosen them, then invert each ramekin onto a serving plate and gently lift off the ramekin.
Serve immediately, optionally garnished with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 305.6 g | 111% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 232.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 265 mg | 20% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1269 mg | 27% | |
*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.
