Molten Chocolate Cake

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 6 cakes
    • Difficulty Level

This recipe for molten chocolate cake is rich and chocolaty with a molten gooey center. This is exactly what love tastes like.

These delicious little chocolate cakes are a perfect ending to any meal. Actually they are perfect without a meal too! This recipe is simple to make, but whoever you share it with will be very impressed. I usually serve with fresh berries on the side. Enjoy!

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Ingredients

  • 2 oz semisweet chocolate, finely chopped
  • 1 tbsp dark rum
  • 3 tbsp heavy cream
  • 8 tbsp unsalted butter, plus more for greasing
  • 1/4 cup flour, plus more for dusting
  • 6 oz bittersweet chocolate
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 3 eggs
  • confectioner's sugar for garnish

Instructions

  • 1. Place semisweet chocolate and rum in a small bowl and set it aside. Meanwhile, heat the cream in a small saucepan over medium heat until it begins to simmer, then pour it over the chocolate and let sit for 1 minute. Stir the chocolate until it's smooth, then cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 ball shapes and refrigerate again, until you are ready to bake.
  • 2. Preheat oven to 425 degrees Fahrenheit. Grease bottom and sides of six 6-oz. ramekins with butter and dust very lightly with flour.
  • 3. Heat butter and bittersweet chocolate in a small saucepan over medium heat until melted. Remove from heat immediately and let it cool for 10 minutes.
  • 4. In a large bowl or mixer beat sugar, vanilla, salt, and eggs until thick and pale, 3–4 minutes. Beat in melted chocolate mixture. Add in flour and mix until smooth.
  • 5. Divide half the batter between prepared ramekins and place one of your chilled chocolate balls in center of each. Top each ramekin with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 2–3 minutes.
  • 6. To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioner's sugar or chocolate powder and serve immediately.

Instructions

  • 1. Place semisweet chocolate and rum in a small bowl and set it aside. Meanwhile, heat the cream in a small saucepan over medium heat until it begins to simmer, then pour it over the chocolate and let sit for 1 minute. Stir the chocolate until it's smooth, then cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 ball shapes and refrigerate again, until you are ready to bake.
  • 2. Preheat oven to 425 degrees Fahrenheit. Grease bottom and sides of six 6-oz. ramekins with butter and dust very lightly with flour.
  • 3. Heat butter and bittersweet chocolate in a small saucepan over medium heat until melted. Remove from heat immediately and let it cool for 10 minutes.
  • 4. In a large bowl or mixer beat sugar, vanilla, salt, and eggs until thick and pale, 3–4 minutes. Beat in melted chocolate mixture. Add in flour and mix until smooth.
  • 5. Divide half the batter between prepared ramekins and place one of your chilled chocolate balls in center of each. Top each ramekin with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 2–3 minutes.
  • 6. To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioner's sugar or chocolate powder and serve immediately.

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