Description
This Molten Chocolate Cake recipe delivers rich, gooey-centered individual cakes that combine smooth melted chocolate with a tender buttery cake exterior. Perfectly portioned for four, these decadent chocolate lava cakes are ideal for dinner parties or a special dessert treat. Served warm with a dusting of powdered sugar and optional fresh berries or a scoop of ice cream, each bite offers a luscious chocolate indulgence with a molten core.
Ingredients
Scale
Chocolate Mixture
- 1/2 cup dark chocolate chips or semi-sweet chocolate chips
- 4 tbsp heavy cream (thickened cream)
- 1 cup dark chocolate chips or semi-sweet chocolate chips
- 100g (7 tbsp) unsalted butter, cut into 1cm (½ inch) cubes
Cake Batter
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
- 1/2 cup caster (superfine) sugar
- 2 tbsp plain (all-purpose) flour
To Serve
- Ice cream or cream (highly recommended)
- Cocoa powder, icing sugar or powdered sugar for dusting
- Strawberries, raspberries or edible flowers (optional decoration)
Instructions
- Prepare the Chocolate Mixture: In a heatproof bowl set over a pot of simmering water (double boiler), melt the 1/2 cup and 1 cup of dark chocolate chips together with the cubed unsalted butter and heavy cream. Stir continuously until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
- Make the Batter: In a separate large bowl, whisk together the 2 eggs, 2 egg yolks, and 1/2 cup caster sugar until pale and fluffy. Gently fold in the 2 tablespoons of flour until just combined. Then slowly fold the melted chocolate mixture into the batter until smooth and uniform.
- Prepare the Molds: Preheat your oven to 200°C (390°F). Butter four ramekins or molds thoroughly and dust lightly with flour or cocoa powder to prevent sticking.
- Fill and Bake: Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking tray and bake in the preheated oven for approximately 12-14 minutes, or until the edges are set but the center remains soft and gooey.
- Serve: Remove cakes from oven and allow to cool for 1-2 minutes. Run a knife around the edges to loosen and carefully invert each cake onto a serving plate. Dust with powdered sugar or cocoa powder, garnish with optional fresh berries or edible flowers, and serve immediately with a scoop of ice cream or additional cream.
Notes
- Use good quality dark or semi-sweet chocolate for the best flavor and texture.
- Room temperature eggs help the batter incorporate better and produce a lighter cake.
- Watch the baking time carefully to ensure the molten center stays gooey and does not overcook.
- This recipe can be prepared ahead to batter stage and refrigerated; bring to room temperature before baking.
- For variation, try adding a spoonful of raspberry jam or a piece of caramel in the center before baking.
