Indulge in the ultimate chocolate experience with this molten chocolate cake recipe. Perfect for special occasions or a luxurious treat, these cakes boast a rich, gooey center that oozes out when you cut into them. Simple yet decadent, they are sure to impress any chocolate lover.
While most of the ingredients for this recipe are common pantry staples, you may need to pick up bittersweet chocolate and unsalted butter if you don't already have them on hand. Bittersweet chocolate provides a deep, rich flavor, and unsalted butter allows you to control the salt content in your dessert.
Ingredients For Molten Chocolate Cake
Bittersweet chocolate: Provides a deep, rich chocolate flavor essential for the molten center.
Unsalted butter: Adds richness and moisture to the cake while allowing control over the salt content.
Eggs: Help to bind the ingredients together and give structure to the cake.
Egg yolks: Contribute to the cake's richness and creamy texture.
Sugar: Sweetens the cake and helps to create a tender crumb.
Salt: Enhances the overall flavor and balances the sweetness.
All-purpose flour: Provides structure and helps the cake to set properly.
Technique Tip for This Recipe
When melting the chocolate and butter together, ensure that the mixture is smooth and glossy. If using a double boiler, make sure the water is simmering gently and not boiling vigorously to avoid scorching the chocolate. If using a microwave, heat in short bursts of 20-30 seconds, stirring in between to prevent overheating.
Suggested Side Dishes
Alternative Ingredients
chopped bittersweet chocolate - Substitute with semi-sweet chocolate: Semi-sweet chocolate has a similar cocoa content and will provide a comparable balance of sweetness and bitterness.
chopped bittersweet chocolate - Substitute with dark chocolate: Dark chocolate with at least 70% cocoa can be used for a richer, more intense chocolate flavor.
cubed unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.
cubed unsalted butter - Substitute with coconut oil: Coconut oil is a good dairy-free substitute that adds a subtle coconut flavor and maintains the cake's moisture.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a vegan alternative that helps bind the ingredients.
large egg yolks - Substitute with silken tofu: Use ¼ cup of blended silken tofu per egg yolk. This is a vegan option that provides a similar creamy texture.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
sugar - Substitute with honey: Honey can be used for a natural sweetener, but reduce the amount slightly as it is sweeter than sugar.
salt - Substitute with sea salt: Sea salt can be used for a more natural flavor and often contains additional minerals.
all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and moist texture.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to maintain the cake's structure without gluten.
Other Alternative Recipes Similar to This Cake
How to Store or Freeze This Cake
Allow the molten chocolate cakes to cool completely before storing. This helps to maintain their structure and prevents condensation from making them soggy.
Wrap each cake individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from absorbing any odors from the refrigerator or freezer.
Place the wrapped cakes in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn and keeps them tasting their best.
Store the cakes in the refrigerator if you plan to eat them within 2-3 days. This keeps them fresh and ready to reheat.
For longer storage, place the wrapped cakes in the freezer. They can be frozen for up to 3 months without losing their deliciousness.
When ready to enjoy, thaw the cakes in the refrigerator overnight if frozen. This gradual thawing helps maintain their texture.
Reheat the molten chocolate cakes in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes. This will warm them through and restore their gooey centers.
Serve immediately after reheating for the best experience. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
How to Reheat Leftovers
Microwave Method:
- Place the molten chocolate cake on a microwave-safe plate.
- Cover with a damp paper towel to retain moisture.
- Heat on medium power for 20-30 seconds, checking frequently to avoid overcooking.
- Let it sit for a minute before serving to allow the heat to distribute evenly.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the molten chocolate cake in an oven-safe dish.
- Cover the dish with aluminum foil to prevent the cake from drying out.
- Heat for 10-12 minutes, or until the center is warm and gooey.
- Let it cool for a minute before serving.
Steaming Method:
- Set up a steamer or use a pot with a steaming rack.
- Place the molten chocolate cake on a heatproof plate and put it in the steamer.
- Steam for about 5-7 minutes, checking to ensure the center remains molten.
- Carefully remove and let it cool for a minute before serving.
Sous Vide Method:
- Preheat your sous vide machine to 140°F (60°C).
- Place the molten chocolate cake in a vacuum-sealed bag or a resealable bag using the water displacement method.
- Submerge the bag in the water bath and heat for 15-20 minutes.
- Remove from the bag and let it cool for a minute before serving.
Best Tools for Baking This Cake
Oven: Used to bake the molten chocolate cakes at the specified temperature.
Ramekins: Individual baking dishes that hold the batter and help shape the cakes.
Double boiler: A setup used to gently melt the chocolate and butter together without burning.
Microwave: An alternative to the double boiler for melting the chocolate and butter.
Mixing bowl: A bowl used to combine the eggs, egg yolks, sugar, and salt.
Whisk: A tool used to whisk the eggs, egg yolks, sugar, and salt until thickened and pale.
Spatula: Used to fold the melted chocolate mixture into the egg mixture and to fold in the flour.
Baking sheet: A flat sheet on which the ramekins are placed for baking.
Knife: Used to run around the edges of the cakes to loosen them from the ramekins.
Plates: Used to serve the molten chocolate cakes once they are inverted from the ramekins.
How to Save Time on Making This Dessert
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Use a microwave: Melt the chocolate and butter in the microwave for quicker results.
Room temperature eggs: Use room temperature eggs to ensure they mix more easily and evenly.
Prepare ramekins in advance: Grease and flour the ramekins ahead of time to save minutes during assembly.
Batch whisking: Whisk the eggs, sugar, and salt together while the chocolate and butter are melting to multitask efficiently.
Molten Chocolate Cake
Ingredients
Main Ingredients
- 4 oz Bittersweet chocolate chopped
- ½ cup Unsalted butter cubed
- 2 large Eggs
- 2 large Egg yolks
- ¼ cup Sugar
- 1 pinch Salt
- 2 tablespoon All-purpose flour
Instructions
- Preheat your oven to 450°F (230°C). Grease and flour four 6-ounce ramekins.
- Melt the chocolate and butter together in a double boiler or microwave, stirring until smooth.
- In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until thickened and pale.
- Fold the melted chocolate mixture into the egg mixture. Add the flour and gently fold until combined.
- Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet.
- Bake for 12 minutes, or until the edges are set but the center is still soft.
- Let the cakes cool in the ramekins for 1 minute, then run a knife around the edges to loosen and invert onto plates. Serve immediately.
Nutritional Value
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