Molten Chocolate Cake Recipe
fresh raspberries, tahitian vanilla ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
- 1
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt over a double boiler or in the microwave until smooth, stirring occasionally.
- 3
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and large eggs until the mixture is pale and fluffy.
- 4
Combine Mixtures
Fold the melted chocolate mixture into the egg mixture. Add in the vanilla extract and mix until well combined.
- 5
Add Flour
Sift the all-purpose flour into the chocolate mixture and gently fold until just combined. Be careful not to overmix.
- 6
Fill Ramekins
Pour the batter evenly into the prepared ramekins, filling them about 3/4 full.
- 7
Bake
Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.
- 8
Serve
Let the cakes cool for 1 minute, then carefully invert onto plates. Serve warm with fresh raspberries and a scoop of Tahitian vanilla ice cream.
