Free recipe
Molten Chocolate Cake
Built around dark chocolate and butter -- the method starts by heating the oven to 425F/220C.
This dessert molten chocolate cake builds its flavor from dark chocolate, butter and eggs plus 2 egg yolks, and comes together in about 25 minutes with advanced-level technique. The method starts by heating the oven to 425F/220C.
Ready in 25 minutes -- genuinely doable on a weeknight.
A more involved technique that rewards patience with real depth of flavor.
Built around dark chocolate, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 4 oz (115 g) dark chocolate, chopped
- 1/2 cup (115 g) butter
- 2 eggs plus 2 egg yolks
- 1/4 cup sugar
- 2 tbsp flour
- Pinch of salt
- Cocoa or butter for the ramekins
- Vanilla ice cream to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 425F/220C. Butter 4 ramekins and dust them with cocoa so the cakes turn out cleanly.
Melt the chocolate and butter together gently and let cool slightly.
Whisk the whole eggs, egg yolks, and sugar until pale and a little thick.
Fold in the melted chocolate, then the flour and salt, just until combined.
Divide the batter between the ramekins.
Bake 11-12 minutes - the edges should be set but the center still soft and jiggly. Timing is everything: too long and there is no molten center.
Let them sit 1 minute, run a knife around the edge, and turn each out onto a plate.
Serve immediately with vanilla ice cream so the center flows when you cut in.
The step worth not rushing: Bake 11-12 minutes - the edges should be set but the center still soft and jiggly. Timing is everything: too long and there is no molten center.
