Molten Chocolate Cake Recipe
fresh raspberries, tahitian vanilla ice cream
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Ingredients
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Cake Ingredients
Serving Ingredients
Method
Cake Preparation
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a saucepan of simmering water (double boiler) and stir until fully melted and smooth. Remove from heat and let cool slightly.
Whisk Sugar and Eggs
In a separate mixing bowl, whisk together the granulated sugar and large eggs until the mixture is pale and fluffy. This should take about 3-4 minutes.
Add Flour
Sift in the all-purpose flour and gently fold it into the chocolate mixture until just combined. Be careful not to overmix.
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
Bake
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes, or until the edges are firm but the center is soft.
Cool and Serve
Once baked, remove from the oven and let cool for 1 minute. Carefully invert each ramekin onto a plate to release the cake.
Serving Suggestions
Plate the Cake
Place each inverted molten chocolate cake on a serving plate.
Add Raspberries and Ice Cream
Top each cake with fresh raspberries and a scoop of Tahitian vanilla ice cream.
Enjoy
Serve immediately while the center of the cake is still molten. Enjoy this decadent dessert!