This recipe for Molten Chocolate Cake is the result of many years of experimentation (and many, many delicious mistakes!). I've always loved the idea of a cake so rich and decadent, the center remains delightfully gooey. And honestly, nothing beats that first bite of warm, gooey chocolate.
I remember the first time I made this recipe. It was for a friend's birthday. I was nervous, of course. I think we've all been there, right? But when I pulled it out of the oven, and saw that perfect molten center... well, let's just say it was love at first bite. It was more than just a cake, it was an experience. The look on her face is something I will never forget.
Required Equipments
- 8-inch square baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Oven
- Measuring cups and spoons
Molten-Chocolate-Cake
Indulge in pure chocolate heaven with this incredibly easy-to-make Molten Chocolate Cake. The rich, decadent chocolate lava cake is unbelievably gooey, with a melt-in-your-mouth texture that is sure to impress.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 425°F (220°C). Grease and flour an 8-inch square baking pan—don't skip this step! It'll save you a lot of frustration later. Trust me on this one.
- Melt the chocolate: In a double boiler (or microwave carefully!), melt 6 ounces of good quality bittersweet chocolate. Stir until completely smooth. It should be like a luxurious, rich, dark river of chocolate. Okay, maybe I get carried away... but it *is* pretty amazing.
- In a separate bowl, whisk together the eggs and sugar until they're thick and pale yellow. It should be lighter than air, almost. Don't over-whisk though—no need to introduce too much air!
- Gently fold the melted chocolate into the egg mixture using a rubber spatula. Be careful not to overmix; a few streaks of chocolate are totally fine. We want this cake to retain its magic, ya know?
- Add the flour and butter: In another bowl, gently whisk together the flour and melted butter. Add this mixture to the chocolate batter, and once again fold gently until just combined. Resist the urge to overmix. It's difficult, I know.
- Pour the batter into your prepared baking pan. This is the fun part! Imagine that luscious chocolate flowing into its home, the pan.
- Bake for 12-15 minutes. It's important to watch it closely because oven temps vary. The edges should be set, but the center will still be very soft and slightly jiggly. This is the key to the molten center—don't overbake!
- Let the cake cool for a few minutes before serving. This will let the inside set up just a tad, making it easier to serve without a total chocolate explosion (unless that's your aim…then go for it!).
- Dust with powdered sugar and serve immediately. This is where the magic happens. It's best served warm, trust me. A dollop of whipped cream or a scoop of vanilla ice cream is the perfect finishing touch. Oh, my goodness, it's good...
📝 Notes
- For best results, use high-quality bittersweet chocolate.
- Don't overbake the cake! The center should be molten and slightly jiggly when you take it out of the oven.
- Serve immediately for the best experience!
🍎 Nutrition
Calories: 350
Protein: 5g
Fat: 20g
Carbohydrates: 30g
Fiber: 1g
Calcium: 15mg
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