Delicious molten chocolate cakes with a gooey chocolate center.
When it comes to food, there aren’t a lot of things everyone in my house agrees on… except chocolate. All four of us are chocolate lovers. Once upon a time (AKA before kids), I used to make these molten chocolate cakes regularly. But it’s been quite a while so I decided to make a batch on Friday after dinner. The kids raced back and forth from the family room to the kitchen to peek in the oven to see if they were done. When they finally came out, they couldn’t wait to dig in and see the center ooze out. Few dishes get such rave reviews.
A big thumb’s up from little Eclair. And my tiny Nutmeg loved the gooey chocolate center most of all.
Looks like molten chocolate cakes will have to go back into regular rotation. This particular recipe is pretty easy with just a few ingredients. If you don’t have cocoa powder, you can dust the ramekins
- 4 ounces good-quality bittersweet chocolate
- ½ cup unsalted butter, plus more for ramekins
- 2 eggs
- 2 egg yolks
- ¼ cup flour
- ¼ cup plus 1 Tbsp. sugar
- ¼ teaspoon salt
- Cocoa powder, to dust ramekins (or use flour)
- Preheat oven to 375F.
- Butter 4 4-ounce ramekins and dust with cocoa powder.
- Put the butter and chocolate in a microwave safe bowl and microwave until melted. Stir them together and set aside to cool.
- In another bowl, whisk together the eggs and egg yolks, then whisk in the flour and sugar.
- Stir the cooled chocolate mixture into the egg mixture until combined.
- Divide batter among 4 ramekins and bake for 9 minutes. After 9 minutes, check the cakes. The center should still jiggle a bit but the exterior of the cake should look set. A tester inserted should come out with a thick chocolate coating. If needed, bake 1 or 2 more minutes.
- Let the cakes set for 1 minute, then run a knife around the edge and invert them onto plates. Dust with powdered sugar if desired and serve immediately.
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