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Molten Chocolate Cakes Recipe

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4 from 87 reviews

  • Author: Ava
  • Total Time: 3 hours 30 minutes
  • Yield: 4 servings

Description

This Molten Chocolate Cakes recipe delivers rich, gooey-centered individual cakes that combine the perfect balance of smooth dark chocolate ganache and a tender chocolate sponge. Ideal for chocolate lovers, these cakes bake quickly and are best served warm with ice cream or cream and a dusting of powdered sugar.

Ingredients

Molten Chocolate Ganache

  • 1/2 cup dark chocolate chips or semi-sweet chocolate chips
  • 4 tbsp heavy/thickened cream

Cake Batter

  • 1 cup dark chocolate chips or semi-sweet chocolate chips
  • 100g / 7 tbsp unsalted butter, cut into 1cm / ½” cubes
  • 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 or icing/powdered sugar for dusting
  • Strawberries, raspberries, or edible flowers (optional decoration)

Instructions

  1. Prepare Molten Chocolate Ganache: Place 1/2 cup chocolate chips and 4 tbsp cream in a microwave-safe bowl. Microwave on high in 20-second bursts three times, stirring between each, until the chocolate is fully melted and smooth.
  2. Chill Ganache: Let the ganache cool at room temperature for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls.
  3. Preheat Oven and Prepare Moulds: Preheat the oven to 200°C (390°F), 180°C fan. Grease four 170ml (5.75oz) dariole or pudding moulds with butter, dust the insides with cocoa powder, and tap out excess cocoa.
  4. Melt Chocolate and Butter: In a bowl, combine 1 cup chocolate chips and the butter cubes. Microwave in 30-second bursts, stirring between each until smooth. Allow to cool for 5 minutes.
  5. Whisk Eggs and Sugar: In a separate bowl, whisk together 2 eggs, 2 egg yolks, and 1/2 cup caster sugar until well combined and slightly thickened.
  6. Combine Chocolate Mixture and Eggs: Add the cooled melted chocolate mixture to the egg and sugar mixture; mix until fully combined.
  7. Fold in Flour: Add 2 tbsp flour and gently fold through the batter until just mixed. Avoid over-mixing to keep the texture light.
  8. Fill the Moulds with Batter: Pour or scoop the batter into the prepared moulds, filling about one-third of the way.
  9. Add Ganache Center: Place one heaped teaspoon of chilled ganache into the center of the batter in each mould.
  10. Top with More Batter: Cover the ganache with additional batter, filling the moulds until approximately 1.5cm (⅗ inch) from the top rim.
  11. Bake Cakes: Bake the cakes in the preheated oven for 12-15 minutes until the edges are firm but the center remains soft and molten.
  12. Serve Warm: Remove from oven carefully, let stand for a minute, then invert the cakes onto plates. Dust with cocoa or powdered sugar and serve immediately with ice cream or cream and optional fresh berries or edible flowers.

Notes

  • Note 1: Use good quality dark or semi-sweet chocolate chips or melts for the best flavor and melting properties.
  • Note 2: Using room temperature eggs ensures better emulsification and texture.
  • Note 3: Refrigerating the ganache is essential for easy scooping and to ensure a molten center.
  • Note 4: Greasing and dusting the moulds with cocoa powder prevents sticking without adding sweetness.
  • Serve these cakes immediately after baking for the best molten effect.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://quickandsweetrecipes.com/molten-chocolate-cakes-recipe/