Decadent Molten Chocolate Cake (Print version)

A decadent dessert featuring a rich, molten chocolate center encased in delicate cake.

# What you'll need:

→ Chocolate & Dairy

01 - 4.2 oz bittersweet chocolate (60–70% cocoa), chopped
02 - ½ cup unsalted butter, plus extra for greasing

→ Dry Ingredients

03 - ½ cup granulated sugar
04 - ¼ cup all-purpose flour
05 - Pinch of salt

→ Eggs

06 - 2 large eggs
07 - 2 large egg yolks

→ For Serving (Optional)

08 - Powdered sugar, for dusting
09 - Fresh berries, for garnish
10 - Vanilla ice cream or whipped cream

# How to make it:

01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and dust with flour, tapping out excess.
02 - Melt bittersweet chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - In a medium bowl, whisk together eggs, egg yolks, and sugar until thick and pale, about 2 minutes.
04 - Gradually whisk the melted chocolate mixture into the egg mixture until fully combined.
05 - Sift in flour and salt, then gently fold into the batter until just combined.
06 - Divide batter evenly among prepared ramekins.
07 - Place ramekins on baking sheet and bake for 10–12 minutes until edges are set but centers remain soft.
08 - Remove from oven; cool 1 minute. Run a thin knife around edges then invert ramekins onto plates.
09 - Dust with powdered sugar and serve immediately, optionally with fresh berries and vanilla ice cream or whipped cream.

# Expert suggestions:

01 -
  • It feels impossibly fancy but takes just 15 minutes to prepare—perfect for impressing people without the stress
  • The contrast of warm, flowing chocolate against the delicate cake shell is pure indulgence in every bite
  • Baked goods that can be prepped ahead mean you can actually enjoy your guests instead of panicking in the kitchen
02 -
  • The baking time is crucial and oven-dependent—10 minutes might be perfect in one oven, 12 in another. Start checking at 10 minutes; the center should jiggle like a just-set panna cotta, not like liquid batter
  • Bittersweet chocolate genuinely makes a difference here. Dark chocolate brings a sophisticated depth that milk chocolate simply cannot match
  • Don't skip the cooling period before inverting. Even just 1 minute allows the edges to firm up enough to survive flipping without tearing
03 -
  • Room temperature is crucial for ingredients—cold eggs and chocolate don't combine as smoothly, and you'll lose that silky texture. Take everything out of the fridge about 20 minutes before starting
  • The difference between an undercooked cake and a perfectly molten one is literally 30 seconds, so if you have any doubt about your oven's accuracy, invest in an oven thermometer. It's the single best $15 you'll spend in your kitchen

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