Molten Chocolate Cake

Rich chocolate cakes with molten fudge centers.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 13

Total Time 23

Servings cakes

Calories 559kcal

Preheat oven to 425 F. Grease 4 ramekins. I use 6 ounce ramekins.
In a large, microwave-safe bowl, microwave chocolate and butter on high for 1 minute, or until butter has melted.
4 ounces semi-sweet baking chocolate, ½ cup butter
Whisk together butter and chocolate until chocolate has melted and is incorporated.
Add the powdered sugar, and whisk until combined.
1 cup powdered sugar
Whisk in the eggs, yolks, and vanilla until well-combined.
2 large eggs, 2 egg yolks from large eggs, 1 teaspoon vanilla extract
Add flour, and whisk until just combined.
6 tablespoons all-purpose flour
Pour batter into prepared ramekins.
Set ramekins on a rimmed baking sheet.
Bake for 12-14 minutes, or until the edges are firm but the center is still soft.
Let the cakes stand for 1 minute.
Run a thin knife around the edge to loosen cakes, and invert onto plate.
Dust with additional powdered sugar, if desired, and serve warm.

Chocolate: I recommend using a baking chocolate bar, like Baker’s Chocolate or Ghirardelli. Chocolate chips may not melt as well, and you may end up with grainy chocolate.
Butter: I like to use salted butter in this recipe. You can use unsalted butter with a pinch of salt if you prefer.
Powdered sugar: Using powdered sugar in this cake helps to give it its tender, fudgy texture.
Nutrition values are estimates.