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.
Cake Ingredients
Serving Ingredients
Method
Cake Preparation
- 1
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let it cool slightly.
- 3
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar, large eggs, and egg yolks until pale and fluffy.
- 4
Combine Mixtures
Pour the melted chocolate mixture into the egg mixture and gently fold until well combined.
- 5
Add Dry Ingredients
Sift in the all-purpose flour and salt, and fold gently until just incorporated. Do not overmix.
- 6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
- 7
Bake
Place the ramekins on a baking tray and bake for 12-14 minutes, or until the edges are set but the center is still soft.
- 8
Cool Slightly
Remove from the oven and let the cakes cool for 1-2 minutes. Carefully run a knife around the edges to loosen.
- 9
Invert and Serve
Invert each ramekin onto a plate and gently lift it off. The molten chocolate should flow out. Serve immediately.
Serving Suggestions
- 10
Plate the Desserts
Place each molten chocolate cake on a serving plate.
- 11
Add Fresh Raspberries
Scatter fresh raspberries around the cake for a burst of flavor and color.
- 12
Top with Ice Cream
Add two scoops of Tahitian vanilla ice cream on top of the cake or beside it for a delightful contrast.
- 13
Enjoy
Serve immediately and enjoy the rich, molten chocolate cake with the refreshing raspberries and creamy ice cream.
