Individual Molten Chocolate Cakes – a delicious recipe with butter, chocolate, Kosher Salt, eggs, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees
2
Melt the butter and chocolate together in the top of a double boiler or in the micro wave (double is better)... add salt. Beat the eggs, yolks and sugar with a whisk or electric beater until light and slightly foamy. Add the egg mixture to the warm chocolate; whisk quickly to combine thoroughly. Add flour and stir to combine. This will adequately thicken the batter. Divide the batter evenly into your 6 preprepared standing foil molds.
3
Note: you can prep in advance and refrigerate until you're ready to bake, or place in the freezer for later use.
4
Baking time will depend on the oven; start with 7 minutes for a manageably thick outer shell with completely molten interior; 8 minutes for a slightly thicker crust and a gooey heart. If serving from the freezer remove cake 10 minutes prior and bake at 410 degrees for 15-17 min.
678
kcal
Calories
44
g
Fat
54
g
Carbs
18
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 8 ingredients. The key ingredients include: 1 stick unsalted butter, 5 oz dark chocolate (70% cocoa...high quality chocolate is a necessity), A healthy pinch Kosher Salt, 2 eggs, and more.
Yes, Individual Molten Chocolate Cakes 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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