Chocolate Molten Cake Recipe
vanilla-bean ice cream, roasted peanuts, salted caramel
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.
For the Chocolate Molten Cake
Method
Instructions
- 1
- 2
Melt Chocolate and Butter
In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between until melted and smooth.
- 3
Mix the Batter
In a large mixing bowl, whisk together the granulated sugar, eggs, egg yolks, and vanilla extract until well combined. Slowly add the melted chocolate mixture and mix until smooth. Gently fold in the flour and salt until just combined.
- 4
Fill Ramekins
Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
- 5
Bake
Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.
- 6
Serve
Let the cakes cool for 1 minute, then carefully invert onto plates. Serve immediately with a scoop of vanilla-bean ice cream, topped with roasted peanuts and drizzled with salted caramel.
