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
Preheat the Oven
Preheat your oven to 200°C (400°F) and prepare four ramekins by buttering them and dusting with flour.
Melt the Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method), stirring occasionally until smooth.
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar, large eggs, and egg yolks until light and fluffy, about 2-3 minutes.
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly to combine.
Add Dry Ingredients
Sift in the all-purpose flour and salt, gently folding until just combined. Be careful not to overmix.
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake
Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center remains soft.
Cool and Serve
Remove from the oven and let sit for 1 minute. Carefully invert each ramekin onto a plate. Serve immediately with fresh raspberries and a scoop of Tahitian vanilla ice cream.