Chocolate Molten Cake – a delicious recipe with weight Bittersweet Chocolate, Butter, Eggs, Sugar, Vanilla, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Generously butter four 6-ounce ramekins.
2
Place the prepared molds on a baking sheet and set aside. Melt the chocolate and butter in a double boiler. In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes. Beat in the vanilla. Stir in the egg mixture into the chocolate and then add the flour, mix well.
3
Divide the batter among the prepared ramekins and bake for 12 to 15 minutes. The edges should be firm and set but the center will still look a little wet. Serve immediately with vanilla bean ice cream. You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.
773
kcal
Calories
48
g
Fat
72
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 ounces, weight Bittersweet Chocolate, 8 Tablespoons Butter, Plus More For The Ramekins, 3 Eggs, 1/2 cups Granulated Sugar, and more.
Yes, Chocolate Molten Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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