I have had Molten Chocolate Cake at several restaurants over the years and it’s always been one of my favorite desserts, but I never even thought about trying to make it myself. I think I assumed it would be really tricky since it’s usually served in fancy places! I recently saw a recipe for this dessert and was amazed that there are only a few basic ingredients required and it didn’t look complicated at all! This delicious dessert is soooo easy to make and it tastes just like all the ones I’ve enjoyed at my favorite restaurants!
MOLTEN CHOCOLATE CAKE
1 pkg (4 oz) semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp flour
Microwave the butter and chocolate in a medium bowl for about 1 minute. Stir and then microwave in 20 second intervals until melted and smooth. Stir in the powdered sugar and then add the eggs and egg yolks. Mix everything well (I did it all with a fork), and then add the flour. Once the mixture is smooth, spoon into prepared dishes. You can use 4 small custard cups/ramekins, or you can pour batter into 10 paper-lined muffin cups. I have a heart shaped muffin pan that I wanted to use to make a fun Valentines Day treat, and it worked great too. Just make sure to grease the ramekins really well before pouring the batter in.
Bake at 425 for 12-14 minutes. Let stand for about 1 minute and then carefully run knife around cakes to loosen and then invert onto dessert plates. Serve warm with whipped cream. I also made a Raspberry Coulis to drizzle on the top and it was wonderful!
RASPBERRY COULIS
3 Tbsp water
1/2 cup sugar
12 oz raspberries (fresh or frozen)
Mix sugar and water in saucepan over medium heat and stir until sugar is completely dissolved (about 5 minutes). Put the sugar mixture in a blender with the raspberries and blend until smooth. Strain the sauce through a fine mesh sieve and then drizzle over the cake. I use a condiment bottle to make a perfect drizzle and then store any extra sauce in the fridge.
Ingredients
- MOLTEN CHOCOLATE CAKE
- 1 pkg 4 oz semi-sweet baking chocolate
- 1/2 cup butter
- 1 cup powdered sugar
- 2 whole eggs
- 2 egg yolks
- 6 Tbsp flour
- RASPBERRY COULIS
- 3 Tbsp water
- 1/2 cup sugar
- 12 oz raspberries fresh or frozen
Instructions
- MOLTEN CHOCOLATE CAKE
- Microwave the butter and chocolate in a medium bowl for about 1 minute. Stir and then microwave in 20 second intervals until melted and smooth.
- Stir in the powdered sugar and then add the eggs and egg yolks.
- Mix everything well (I did it all with a fork), and then add the flour. Once the mixture is smooth, spoon into prepared dishes.
- You can use 4 small custard cups/ramekins, or you can pour batter into 10 paper-lined muffin cups. I have a heart shaped muffin pan that I wanted to use to make a fun Valentines Day treat, and it worked great too. Just make sure to grease the ramekins really well before pouring the batter in.
- Bake at 425 for 12-14 minutes.
- Let stand for about 1 minute and then carefully run knife around cakes to loosen and then invert onto dessert plates.
- Serve warm with whipped cream.
- I also made a Raspberry Coulis to drizzle on the top and it was wonderful!
- RASPBERRY COULIS
- Mix sugar and water in saucepan over medium heat and stir until sugar is completely dissolved (about 5 minutes).
- Put the sugar mixture in a blender with the raspberries and blend until smooth.
- Strain the sauce through a fine mesh sieve and then drizzle over the cake. I use a condiment bottle to make a perfect drizzle and then store any extra sauce in the fridge.
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