Molten Chocolate Cakes are a delightful dessert that combines the richness of chocolate with a gooey center. Perfect for special occasions or a comforting treat, these cakes will satisfy any chocolate lover’s cravings. When you cut into them, the warm chocolate sauce flows out, creating a magical experience for those who indulge.
Why Make This Recipe
This recipe is easy to make and requires simple ingredients that you may already have in your kitchen. The joy of watching the molten chocolate ooze out makes it an impressive dessert for guests or a sweet reward for yourself. Plus, serving it hot with ice cream or whipped cream elevates the experience to a whole new level of deliciousness.
How to Make Molten Chocolate Cakes
Ingredients:
- 1/2 cup dark chocolate chips or melts/ semi-sweet chocolate chips (Note 1)
- 4 tbsp cream (heavy/thickened)
- 1 cup dark chocolate chips or melts/ semi-sweet chocolate chips (Note 1)
- 100g / 7 tbsp unsalted butter (cut into 1cm / ½” cubes)
- 2 eggs (at room temperature)
- 2 egg yolks (at room temperature) (Note 2)
- 1/2 cup caster/superfine sugar (sub ordinary white sugar)
- 2 tbsp flour (plain / all-purpose)
- Ice-cream or cream (highly recommended!)
- Cocoa or icing sugar / powdered sugar (for dusting)
- Strawberries, raspberries, or edible flowers (optional decoration)
Directions:
Molten Chocolate Ganache:
- In a small saucepan over low heat, combine 1/2 cup of dark chocolate chips and 4 tablespoons of cream. Stir until the chocolate is melted and smooth. Set aside to cool slightly.
Cake:
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, melt 1 cup of dark chocolate chips and 100g of unsalted butter together in the microwave or over a double boiler until smooth. Let it cool for a few minutes.
- In another bowl, whisk together the eggs, egg yolks, and caster sugar until light and fluffy.
- Pour the melted chocolate mixture into the egg mixture and stir to combine.
- Gently fold in the flour until just combined.
- Grease ramekins or muffin tins and pour a spoonful of the cake batter into each one. Then, add a teaspoon of the molten ganache in the center followed by more cake batter to fill the ramekins about 3/4 of the way full.
- Bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is soft.
- Let the cakes cool for a minute before flipping them onto plates.
How to Serve Molten Chocolate Cakes
Serve the molten chocolate cakes warm, dusted with cocoa or icing sugar. Top each cake with a scoop of ice cream or a dollop of whipped cream for added sweetness. For a dash of color and flavor, decorate with fresh strawberries, raspberries, or edible flowers.
How to Store Molten Chocolate Cakes
If you have leftover cakes, let them cool completely and store them in an airtight container in the fridge for up to 2-3 days. You can reheat them in the microwave for a few seconds to bring back the gooey center.
Tips to Make Molten Chocolate Cakes
- Make sure your eggs are at room temperature for better mixing.
- Do not overbake the cakes; the center should remain soft and molten.
- You can prepare the batter in advance, refrigerate it, and bake the cakes just before serving for a fresh dessert.
Variation
If you want to switch things up, try adding a splash of vanilla extract or a pinch of sea salt to the batter. For a fruity twist, you can fold in some crushed raspberries or chopped nuts.
FAQs
1. Can I make these cakes ahead of time?
Yes, you can prepare the batter in advance and store it in the fridge. Just bake them fresh before serving.
2. What happens if I overbake the cakes?
If you overbake the cakes, the inside will not be molten. Instead, it will cook through and become more like a traditional chocolate cake.
3. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but be aware that it will make the cakes sweeter and less rich compared to using dark chocolate.
Enjoy your delicious Molten Chocolate Cakes!
Molten Chocolate Cakes
Ingredients
For the Molten Chocolate Ganache
- ½ cup dark chocolate chips or melts/ semi-sweet chocolate chips (Note 1)
- 4 tbsp heavy cream (heavy/thickened)
For the Cake
- 1 cup dark chocolate chips or melts/ semi-sweet chocolate chips (Note 1)
- 100 g unsalted butter (cut into 1cm / ½” cubes)
- 2 whole eggs (at room temperature)
- 2 whole egg yolks (at room temperature) (Note 2)
- ½ cup caster sugar (sub ordinary white sugar)
- 2 tbsp flour (plain / all-purpose)
For Serving
- Ice cream or cream (highly recommended!)
- Cocoa or icing sugar (for dusting)
- Strawberries, raspberries, or edible flowers (optional decoration)
Instructions
Molten Chocolate Ganache
- In a small saucepan over low heat, combine 1/2 cup of dark chocolate chips and 4 tablespoons of cream. Stir until the chocolate is melted and smooth. Set aside to cool slightly.
Cake
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, melt 1 cup of dark chocolate chips and 100g of unsalted butter together in the microwave or over a double boiler until smooth. Let it cool for a few minutes.
- In another bowl, whisk together the eggs, egg yolks, and caster sugar until light and fluffy.
- Pour the melted chocolate mixture into the egg mixture and stir to combine.
- Gently fold in the flour until just combined.
- Grease ramekins or muffin tins and pour a spoonful of the cake batter into each one. Then, add a teaspoon of the molten ganache in the center followed by more cake batter to fill the ramekins about 3/4 of the way full.
- Bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is soft.
- Let the cakes cool for a minute before flipping them onto plates.
How to Serve
- Serve the molten chocolate cakes warm, dusted with cocoa or icing sugar. Top each cake with a scoop of ice cream or a dollop of whipped cream for added sweetness. For a dash of color and flavor, decorate with fresh strawberries, raspberries, or edible flowers.
Storage
- If you have leftover cakes, let them cool completely and store them in an airtight container in the fridge for up to 2-3 days. You can reheat them in the microwave for a few seconds to bring back the gooey center.
