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 23

Cook Time 10

cool time 2

Total Time 36

Servings cakes

Calories 556kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2 Tbsp. softened butter
1-2 Tbsp. cocoa powder
8 oz. chocolate, roughly chopped (I use Ghirardelli) bittersweet, high quality semi sweet chocolate, or a dark chocolate that’s 50% or less cocoa all works well.
8 Tbsp. butter, unsalted
1/2 tsp. espresso powder
2-3 eggs*, room temperature
2-3 egg yolks*, room temperature
1/2 cup confectioners sugar or granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
1/4 cup all purpose flour
garnish: powdered sugar, berries, whipped cream, ice cream, chocolate sauce, cocoa powder

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Instructions

Preheat the oven to 450°F (see note)
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 and tap 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. Place the ramekins on a parchment paper lined baking sheet and set aside.
2 Tbsp. softened butter, 1-2 Tbsp. cocoa powder
Melt the chocolate and butter in the microwave in 20-30 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. chocolate, roughly chopped (I use Ghirardelli)
Beat the egg mixture: 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.
2-3 eggs*, room temperature, 2-3 egg yolks*, room temperature, 1/2 cup confectioners sugar or granulated sugar, 1 tsp. vanilla extract, 1/2 tsp. salt
Stir in chocolate: Gently stir in the chocolate mixture into the egg mixture. It will look very fluffy still at this point.
Fold in flour: Sprinkle the flour on top and fold in the flour using a rubber spatula until no more flour pockets remain but do not overmix. The batter will thicken as the flour hydrates it.
1/4 cup all purpose flour
Bake: Divide into the prepared ramekins. I like to use a cookie scoop to make this easier. Bake ~9-13 minutes or until the edges are firm and the center is slightly soft. Every oven is a little different, but it should be set, not wet to the touch, and the center will have a slight jiggle. Feel free to bake longer if needed, just be careful because we still want that lava center!
Cool: Let the cakes cool in the ramekins for about 2 minutes. Then run a butter knife around the edges to loosen them, and invert the cakes onto serving plates. (the longer you keep the molten cake in the ramekins, the less ooey-gooey the centers
Serve: 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

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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!
*Eggs: I know eggs are a very precious commodity right now, so you can get by with this recipe using 2 eggs and 2 egg yolks!
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.
Oven temperature: with my current oven, I've found it runs hot so 400-425°F is the sweet spot. If your oven runs on the hotter side, adjust the temperature as well, and bake for about 9-12 minutes.

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