Molten Chocolate Cake
A quick and forgiving dessert that delivers warm, gooey chocolate centers, perfect for impressing guests or satisfying late-night cravings.
Ingredients
For the cake
- 1/2 cup unsalted butter, room temperature For easy melting
- 1 cup semisweet chocolate chips Use good-quality chocolate for the best flavor
- 1 cup powdered sugar Confectioners’ sugar
- 2 large eggs Room temperature
- 2 large egg yolks Room temperature for extra silkiness
- 1 teaspoon alcohol-free vanilla extract
- 1/2 cup all-purpose flour Lightly spooned and leveled
- 1 pinch salt
Instructions
Preparation
- Preheat oven to 425°F (220°C). Grease four 6-ounce ramekins and dust lightly with flour, tapping out the excess.
- In a microwave-safe bowl, combine the butter and chocolate chips. Heat in 20–30 second bursts, stirring between, until smooth. You can also melt over a double boiler.
- Stir the powdered sugar into the chocolate mixture until evenly combined and glossy.
- Whisk in the whole eggs, egg yolks, and vanilla until the batter is uniform and shiny.
- Fold in the flour and a pinch of salt gently until no streaks remain — avoid overmixing.
- Divide batter evenly among the prepared ramekins.
Baking
- Bake on the middle rack for 12–14 minutes. The edges should be set and slightly risen while the center still jiggles softly.
- Let the cakes cool in the ramekins for 1 minute, then run a small knife around the edges and invert onto plates. Serve immediately with ice cream, whipped cream, or a dusting of cocoa.
Notes
Best served warm for molten centers. Cakes can be stored in an airtight container in the refrigerator for up to 2 days. Baked cakes can be reheated gently in a 300°F (150°C) oven for 6–8 minutes or microwaved for 20–30 seconds.