Ingredients
Scale
- 1/2 cup (115g) unsalted butter
- 4 oz (115g) high-quality semi-sweet or bittersweet chocolate
- 1 cup (125g) powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
Instructions
- Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder for easy removal.
- In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring until smooth. Alternatively, use a double boiler.
- Whisk in the powdered sugar until well combined. Then, add eggs and egg yolks, whisking thoroughly. Stir in vanilla extract.
- Gently fold in the flour until just combined. Avoid overmixing to keep the batter light and molten.
- Divide the batter evenly among the prepared ramekins. Place them on a baking sheet.
- Bake for 12-14 minutes, or until the edges are firm but the center is still soft and slightly jiggly.
- Remove from the oven and let sit for 1 minute. Carefully invert the cakes onto plates, revealing the molten center.
- Garnish with whipped cream, berries, or a dusting of powdered sugar. Serve immediately for best molten effect.
Notes
- Ensure to not overbake to keep the center molten and gooey.
- Use high-quality chocolate for the best flavor.
- Serve immediately for the optimal molten effect; reheat leftovers for a similar experience.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of cake
- Calories: 375 Kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
