Molten Chocolate Cake Recipe

Preheat the Oven

Preheat your oven to 425°F (220°C) to ensure it's hot enough for the cakes.

Prepare the Ramekins

Grease four ramekins with butter and dust with cocoa powder or flour to prevent sticking.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave until smooth, stirring occasionally.

Whisk Sugar and Eggs

In a separate bowl, whisk together the granulated sugar, large eggs, and large egg yolks until well combined and slightly frothy.

Combine Mixtures

Pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring gently to combine.

Add Remaining Ingredients

Stir in the vanilla extract, all-purpose flour, and a pinch of salt until just combined. Do not overmix.

Fill Ramekins

Divide the batter evenly among the prepared ramekins, filling each about ¾ full.

Bake

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are set but the center remains soft.

Cool Slightly

Remove the ramekins from the oven and let them cool for about 1-2 minutes. This will help the cakes set slightly but still remain molten in the center.

Serve the Cake

Run a knife around the edges of each ramekin to loosen the cake. Invert each ramekin onto a plate and gently tap to release the cake.

Add Final Touches

Dust the tops with powdered sugar and serve warm with a scoop of vanilla ice cream.