Individual Molten Chocolate Cakes – a delicious recipe with semisweet chocolate, unsalted butter, egg yolks, egg yolks, sugar, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position rack in middle of oven and preheat to 450F Butter and flour four 4-ounce ramekins; butter and flour again.
2
Melt chocolate with butter.
3
Remove from heat.
4
Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale.
5
Whisk chocolate mixture into egg mixture.
6
Whisk in flour.
7
Pour batter into ramekins.
8
Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, the sides are set and they are slightly jiggly in the center; underbaking is better than overbaking.
9
Carefully invert each cake onto a serving plate and let sit 20 seconds.
10
Unmold by lifting up one corner of mold; cake will fall onto plate.
11
Dust tops with confectioners' sugar and serve immediately.
591
kcal
Calories
42
g
Fat
39
g
Carbs
16
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 7 ingredients. The key ingredients include: 4 ounces semisweet chocolate, chopped, ½ cup unsalted butter, 2 egg yolks, 2 large egg yolks, 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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