Chocolate Molten Cake

This Chocolate Molten Cake is a decadent but easy to make dessert with a liquid chocolate core. It's warm, gooey, rich and perfectly fudgy. Serve it with powdered sugar, fresh berries and ice cream for an ultra stunning dessert!

Course Dessert

Cuisine French

Prep Time 10

Cook Time 9

Total Time 19

Servings cakes

Calories 556kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2 Tbsp. softened butter
1-2 Tbsp. cocoa powder
8 oz. bittersweet chocolate, roughly chopped (I use Ghirardelli)
8 Tbsp. butter, unsalted
1/2 tsp. espresso powder
3 eggs, room temperature
3 egg yolks, room temperature
1/2 cup confectioners sugar OR granulated sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 cup flour
garnish: powdered sugar, berries, whipped cream, ice cream, chocolate sauce, cocoa powder

US Customary - Metric

Instructions

Preheat the oven to 450°F
Prep the ramekins: You'll need 4, 6 oz. ramekins. Grease each ramekin by spreading a thin layer of softened butter in each ramekin. Then add in some cocoa powder, twirl it around so it coats the sides and bottoms and then gently tap out any excess cocoa powder. You may also use flour, either or will help to release the cake from the ramekin.
2 Tbsp. softened butter, 1-2 Tbsp. cocoa powder
Place the ramekins on a parchment paper lined baking sheet and set aside.
Melt the bittersweet chocolate and butter in the microwave in 30 second intervals until smooth, stirring in between. Add the espresso powder and stir until silky. Set aside.
8 Tbsp. butter, unsalted, 1/2 tsp. espresso powder, 8 oz. bittersweet chocolate, roughly chopped (I use Ghirardelli)
In a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks, sugar, vanilla and salt at high speed until light and fluffy, about 3-4 minutes.
3 eggs, room temperature, 3 egg yolks, room temperature, 1/2 cup confectioners sugar OR granulated sugar, 1 tsp. vanilla, 1/2 tsp. salt
Gently stir in the chocolate mixture into the egg mixture. It will look very fluffy still at this point.
Sprinkle the flour on top and fold in the flour using a rubber spatula until no more flour pockets remain. The batter will thicken as the flour hydrates the batter.
1/4 cup flour
Divide into the prepared ramekins. I like to use a cookie scoop to make this easier. Bake ~9 minutes or until the edges firm and the center is slightly soft.
Let cool in the ramekin for just about 2 minutes, then invert the cakes onto serving plates. (the longer you keep the molten cake in the ramekins, the less ooey-gooey the centers will be).
Dust with powdered sugar, and serve immediately with fresh berries and ice cream and enjoy!
garnish: powdered sugar, berries, whipped cream, ice cream, chocolate sauce, cocoa powder

Video

Notes

Storage: Baked and cooled molten cake will stay well in the fridge for up to 2-3 days. However, when reheating the molten center hardens when reheating.
Reheat: heat in the oven at 350°F until warm, about 7-8 minutes. Microwaving is not recommended.
Make ahead: the batter will actually stay good in the fridge for up to 2 days. So, if you want to prep the batter in advance and bake at a later time you can, or make 2 molten cakes one night, and 2 the next night!
Be sure to use quality bittersweet chocolate, and not chocolate chips, for the best results.
Muffin pan: If you don't own ramekins, you can use the muffin pan method. Grease the muffin tins just as you would the ramekins, divide the batter into the empty cavities, and bake as directed. Use a spoon or butter knife to release the cakes from the pan and place them upside down on serving plates.

Nutrition