Description
Individual molten chocolate cakes with three kinds of chocolate for a deep, layered, gooey center and tender cake exterior, perfect served warm with vanilla ice cream.
Ingredients
- Dark Chocolate: 6 oz, finely chopped
- Unsalted Butter: 1/2 cup (1 stick), cut into pieces
- Granulated Sugar: 1/2 cup
- Eggs: 2 large whole eggs plus 2 yolks
- All-Purpose Flour: 1/4 cup
- Cocoa Powder: 2 tbsp, unsweetened
- Milk Chocolate Chips: 1/3 cup
- White Chocolate Chunks: 1/4 cup
- Vanilla Extract: 1 tsp
- Salt: 1/4 tsp
Instructions
- Preheat Your Equipment: Preheat the oven to 425°F (220°C). Generously grease four 6-ounce ramekins with butter and dust with cocoa powder to ensure easy release.
- Combine Ingredients: In a heatproof bowl, melt the 6 oz finely chopped dark chocolate with 1/2 cup unsalted butter until smooth. In a separate bowl, whisk 1/2 cup granulated sugar with 2 whole eggs and 2 yolks plus 1 tsp vanilla extract until pale and slightly fluffy. Fold the melted chocolate mixture into the egg mixture. Sift in 1/4 cup all-purpose flour, 2 tbsp unsweetened cocoa powder, and 1/4 tsp salt, folding just until combined. Stir in 1/3 cup milk chocolate chips and 1/4 cup white chocolate chunks.
- Prepare Your Cooking Vessel: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full so there is room for the cake to rise while keeping the molten center.
- Assemble the Dish: Place the filled ramekins on a baking sheet for even heat distribution and easier handling going into and out of the oven.
- Cook to Perfection: Bake in the preheated oven for 12 to 14 minutes, until the edges are set and the centers still jiggle slightly when gently shaken.
- Finishing Touches: Let the cakes rest for about 1 minute. Run a knife around the edge of each ramekin to loosen, then carefully invert onto warmed plates. Dust with powdered sugar, shave additional chocolate if desired, or drizzle with a little chocolate sauce.
- Serve and Enjoy: Serve immediately with a scoop of vanilla ice cream or fresh berries for contrast. Enjoy while warm so the molten center is at its most dramatic and luscious.
Notes
- Use high-quality chocolate for the best flavor and smoothest molten center.
- Chill the batter for 15 minutes before baking if you want a slightly firmer exterior and gooier center.
- To check doneness, look for set edges and a slightly jiggly center, do not overbake.
- Ramekins can be greased and dusted with cocoa ahead of time for easy prep.
Nutrition
- Serving Size: 1 cake (about 1 of 4)
- Calories: 450
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg