Save Decadent individual chocolate cakes with a warm, gooey molten center — perfect for an elegant dessert or a comforting treat.
This recipe has become a favorite for special occasions and always impresses guests with its luscious texture.
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Ingredients
- Chocolate Mixture: 120 g (4.25 oz) bittersweet or semisweet chocolate, roughly chopped, 100 g (7 tbsp) unsalted butter, plus extra for greasing
- Batter: 2 large eggs, 2 large egg yolks, 90 g (scant 1/2 cup) granulated sugar, 1 tsp pure vanilla extract, 40 g (1/3 cup) all-purpose flour, 1/4 tsp fine sea salt
- For Serving (optional): Powdered sugar for dusting, fresh berries or vanilla ice cream
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Instructions
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Grease six 6-oz ramekins with butter and lightly dust with flour, tapping out the excess.
- Melt Chocolate:
- In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
- Mix Eggs:
- In a mixing bowl, whisk the eggs, egg yolks, sugar, and vanilla until pale and thick, about 2 minutes.
- Combine Mixtures:
- Gently fold the melted chocolate mixture into the egg mixture until combined.
- Add Dry Ingredients:
- Sift in the flour and salt, and fold gently until just incorporated do not overmix.
- Fill Ramekins:
- Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.
- Bake:
- Bake for 11–13 minutes until the edges are set but the centers are still soft and slightly jiggly.
- Serve:
- Let rest for 1 minute. Run a thin knife around the edges, invert onto plates, and serve immediately. Dust with powdered sugar and add berries or ice cream if desired.
Save This recipe always brings smiles when served to family during celebrations and cozy gatherings.
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Notes
For a deeper chocolate flavor, try adding a pinch of espresso powder or a splash of orange liqueur to the batter.
Required Tools
6 ramekins (6 oz each), heatproof mixing bowls, whisk, rubber spatula, baking sheet
Allergen Information
Contains eggs, milk (butter), and gluten (wheat flour). May contain traces of nuts if chocolate is processed in facilities handling nuts. Always check ingredient labels for hidden allergens.
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Enjoy these luscious mini cakes as a delightful finale to any meal.
Recipe Questions & Answers
- → What type of chocolate works best?
Bittersweet or semisweet chocolate with at least 70% cocoa delivers a rich, intense flavor ideal for molten cakes.
- → How do I know when the cakes are done?
Bake until edges are firm but centers remain soft and slightly jiggly, usually 11–13 minutes at 220°C (425°F).
- → Can I prepare the batter ahead of time?
Yes, the batter can be refrigerated before baking. Add 1–2 extra minutes to baking time if baking cold batter.
- → What are good serving suggestions?
Dust with powdered sugar and serve alongside fresh berries or vanilla ice cream for a balanced, elegant presentation.
- → Are there flavor variations to try?
Consider adding a pinch of espresso powder or a splash of orange liqueur to the batter to enhance complexity.
