Molten Chocolate Cake
Molten Chocolate Cake was my favorite dessert as a child and it had been a really long time since I had made one and since I was craving some chocolate I decided to treat myself. The moment the spoon cuts through the cake and the chocolate comes out is a moment most people experience at the restaurant and I am always so surprise as to how easy it is to make this dessert. Guests will be impressed if you make this let me tell you!
Some good things about the Molten Chocolate Cake: it’s delicious, you don’t need many ingredients or time, you can pre-make them and freeze them (yes! just leave them in the oven an additional 2 minutes).
Some not so great things: really just one thing. Depending on the oven the Chocolate Cakes will be ready before or after the 13 minutes. As mentioned in the recipe, really test out the cakes the first time. Make an extra one and remove it after 13 minutes, turn it around and see if it breaks apart or turns intact. If it breaks apart (it’s still delicious you can eat it off the plate) leave the other cakes for 2 more minutes. Good thing - you will have this problem just the first time you make them and usually 13 minutes works!
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ingredients for 4 small cakes:
Dark Chocolate - 150 g
Butter - 80 g
All Purpose Flour - 20 g
Bitter Cacao Powder - 10 g
Eggs - 2
Egg Yolks - 1
Powdered Sugar - 90 g
Vanilla Extract - 10 g
Brown Sugar
Preparation:
Pre-heat the oven to 180°.
To prepare the molten chocolate cakes start by cutting the dark chocolate roughly with a knife and put it on bain-marie. Mix well until the chocolate melts.
Once the chocolate has melted add the butter until everything is completely mixed together. Once it’s melted turn off the heat and put it aside.
In a bowl, mix the eggs, additional egg yolk, powdered sugar and vanilla extract. Mix everything with an electric whip until it’s completely amalgamated. Then add the melted chocolate and keep mixing again until it’s perfectly amalgamated.
Now add the flour and Cocoa Powder to the egg mixture (sift the flour first preferably).
The mixture is officially ready - take out your aluminum moulds (8cm diameter) and butter them well on the bottom and edges. Sprinkle them with brown sugar on the inside.
Pour the mixture inside the moulds (do not fill the moulds completely, they should only be filled to around 2/3)
Bake them at 180° for 13 minutes - this really depends on your oven and what I would do the first time is to take one out at 13 minutes, flip it on a plate and see how it is. You will see right away when flipping if it’s still too soft (if this is the case leave the others for another minute or 2).
Once they are done baking, turn them around on a plate and serve immediately :)