Molten Chocolate Cake – a delicious recipe with butter, cocoa, butter, semi-sweet chocolate baking squares, egg yolks, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease six 3/4 cup ramekins with the 2 tsp of buttr.
2
Coat bottom and sides of each ramekin with cocoa, discarding the excess.
3
Heat the 2/3 cup butter and chocolate in a small heavy saucepan on lowest heat, stirring often, until almost melted.
4
Do not overheat.
5
Remove from heat.
6
Stir until smooth.
7
Cool slightly.
8
Beat egg yolks and whole eggs in medium bowl for about 2 minutes until frothy.
9
Beat in icing sugar on low.
10
Add chocolate mixture and flour.
11
Beat well until thick and glossy.
12
Divide batter among prepared ramekins.
13
Place on baking sheet.
14
Bake in 450F oven for about 12 minutes until evenly risen and edges appear set, but middle is still wobbly.
15
Let stand for 3-5 minutes.
16
Run knife around side of cakes to loosen.
17
Cover with individual plate and invert to remove.
18
At this point cakes can sit inverted without removing ramekins for up to 20 minutes without getting cold.
19
Serve with ice cream.
863
kcal
Calories
54
g
Fat
81
g
Carbs
17
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 9 ingredients. The key ingredients include: 2 teaspoons butter, 1 tablespoon sifted cocoa, ⅔ cup butter (not margarine), 5 ounces semi-sweet chocolate baking squares, and more.
Yes, Molten Chocolate 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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