Foolproof Molten Chocolate Cake
Molten chocolate cakes are a delicious chocolate cake with a warm melted center that just oozes out and are one of my favorite desserts. This is a foolproof way to make these- you will ALWAYS get that melted center when you cut it. This dessert is any chocolate lover’s dream and rightfully so. The drama in this dessert of the chocolate flow is so worth it! Serve it with ice cream, whipped cream & berries to make it no less than a restaurant-level dessert, and wow everyone!
Molten cakes are definitely in my top 3 desserts. In fact, when I first accidentally made it when I was 7 years old I was fascinated by the world and science of desserts and dived further into it. I hope you enjoy making it as much as I do. For an eggless version click here.
Happy Baking!
Servings: 10-12 servings
Prep Time: 20 mins
Baking Time: 12-15 mins
Chilling Time: 2-3 hours
Total Time: 3 hours
Ingredients:
90g all-purpose flour
5 whole eggs
5 egg yolks
2.5 sticks-285g unsalted butter
135g castor sugar
340g chopped chocolate
1 tsp baking powder
1 tsp salt
Ganache:
2/3 cup heavy cream
1 cup cooking chocolate, ideally couverture
3 tbsp unsalted butter
Directions:
Ganache: In a saucepan, warm cream. Do not boil it, just heat it up.
Turn off the flame and add chopped couverture and ensure it is submerged in the cream.
Let it sit for 2-3 mins and then using a whisk, whisk it making smaller circles from the center out. It will come together.
Once the chocolate and cream are combined well, add the butter and whisk it in.
The ganache is ready. You can use this for cake fillings and so much more.
Once slightly cooled, let the ganache chill in the fridge till it sets.
Scoop the ganache and slightly roll it into a ball and freeze them- about 1 hour. 1 ball per lava cake ramekin. I used a 1 tbsp scoop. For a video click here.
Cake: Preheat oven to 425F. Prepare ramekins by greasing them with butter and dusting them with flour.
In a bowl add chopped chocolate and butter and melt them together. You can use a double boiler or microwave. Check notes.
In a large bowl add eggs, vanilla essence, and sugar, and whisk.
Whisk it together for 5-6 mins till well combined and it becomes lighter and pale.
Add the melted chocolate and whisk till combined.
Add flour, salt, baking powder, and mix till combined. Do not over mix.
Pour batter in prepared ramekins midway. Place a frozen ganache bowl in the center and cover with batter 3/4th the way up.
Bake at 425F for 12-15 mins till the cake is baked through.
Dust for confectioners sugar and serve with ice cream and berries.
Notes/Tips:
Make sure you do not boil the cream while making the ganache.
The better quality of chocolate, the more flavorful the cake will be. I used couverture to make the ganache. That’s what gives the cake the most flavor so use high quality.
For a video of making ganache balls, see this video.
To melt the chocolate and butter you can use a double boiler or microwave. If using a microwave, melt for 1 minute, stir, and then for 30 seconds, stirring in between.
You can use an electric whisk to whisk the eggs and sugar. It does not need to fluff up too much. Just till it is lighter and a bit paler.
Do not over mix otherwise the cake will be dense.
Using foil ramekins to un mold is easier. Make sure they are well greased.
When the cake bakes the frozen ganache melts giving the gooey lava center. You need to ensure it is frozen well so you get that melting chocolate when you cut it.
Make sure to serve it IMMEDIATELY when warm to get the best ooze when you cut it. If you let it sit the chocolate will start cooling and it won’t be a good.
