Molten Chocolate Cake

How To Make Molten Chocolate Cake

In a large microwave-safe bowl, microwave the chocolate and butter for 1 minute, or until the butter has melted.

Whisk until completely melted and mixed together. Add the powdered sugar and whisk in.

Whisk in the eggs, egg yolks, and vanilla. Add flour and whisk in just until combined.

Divide batter among ramekins. Bake.

Tips

• Chocolate: I recommend using a baking chocolate bar, like Baker’s Chocolate or Ghirardelli.
• Butter: I like to use salted butter in this recipe. You can use unsalted butter with a pinch of salt, if you prefer.
• Baking: Slightly underbaking the cakes is key to keeping the molten center. As you can see in the picture above, the cake should look done around the edges but still look soft and a little underbaked in the center.
• Toppings: Raspberries, whipped cream, and powdered sugar all go well with these cakes.

Make Ahead

Molten chocolate cakes are easy to make, and they can be made a day ahead of time, which is perfect for times when you’re entertaining.

Just follow the recipe through step 7. Then, cover with plastic wrap and place the ramekins in the fridge until you’re ready to bake them.

Set the ramekins out while you preheat the oven, uncover, and bake as directed.