Decadent Molten Chocolate Cake (Print View)

Delight in a rich chocolate dessert with a molten center encased in a tender cake shell.

# What You'll Need:

→ Chocolate & Dairy

01 - 4.2 oz bittersweet chocolate (60–70% cocoa), chopped
02 - ½ cup unsalted butter, plus extra for greasing

→ Dry Ingredients

03 - ½ cup granulated sugar
04 - ¼ cup all-purpose flour
05 - Pinch of salt

→ Eggs

06 - 2 large eggs
07 - 2 large egg yolks

→ For Serving (Optional)

08 - Powdered sugar, for dusting
09 - Fresh berries, for garnish
10 - Vanilla ice cream or whipped cream

# Step-by-Step Directions:

01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and lightly dust with flour, tapping out excess.
02 - Melt bittersweet chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
03 - In a medium bowl, whisk eggs, egg yolks, and sugar until mixture becomes thick and pale, about 2 minutes.
04 - Gradually whisk the melted chocolate mixture into the egg mixture until fully incorporated.
05 - Sift in flour and salt, then gently fold the batter until just combined without deflating.
06 - Divide mixture evenly among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 10 to 12 minutes until edges are set but centers remain soft and molten.
08 - Remove from oven and rest for 1 minute. Run a thin knife around edges to loosen, then carefully invert onto plates.
09 - Dust with powdered sugar and serve immediately, optionally garnished with fresh berries and a scoop of vanilla ice cream or whipped cream.

# Expert Suggestions:

01 -
  • That wow factor when guests watch the molten center spill out, making you look like a professional pastry chef
  • Ready in under 30 minutes from start to finish, yet tastes like you've been slaving away for hours
  • The contrast of that warm, flowing chocolate against the delicate cake exterior feels like pure indulgence in every bite
02 -
  • The timing is everything—10 to 12 minutes is the window between a set cake and an overcooked one. If your oven runs hot, start checking at 9 minutes. That slight jiggle in the center is exactly what you want.
  • Room temperature ingredients—especially the eggs—make a measurable difference. Cold eggs won't whisk properly and won't incorporate the air you need for that tender crumb.
  • You can prepare the ramekins and fill them the night before, then bake fresh when you're ready to serve. This is the secret to making it feel effortless when guests arrive.
03 -
  • Invest in quality chocolate—the flavor difference between premium and basic is noticeable in every bite since chocolate is the star here
  • If your first attempt doesn't have that perfect molten center, adjust timing by 30 seconds increments next time. Every oven is different, and finding your oven's sweet spot is the real skill
  • The ramekins should be completely at room temperature and buttered perfectly—this prevents sticking and ensures even cooking all around

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