Warm Chocolate Molton Cake Recipe

Preheat the Oven

Preheat your oven to 200°C (400°F). Grease four ramekins with butter and dust with flour.

Melt the Chocolate and Butter

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

Mix Sugar and Eggs

In a separate bowl, whisk together granulated sugar and large eggs until the mixture is pale and frothy.

Combine Mixtures

Pour the melted chocolate mixture into the egg mixture. Stir gently to combine.

Add Dry Ingredients

Sift in the all-purpose flour and vanilla extract. Fold gently until just combined.

Fill Ramekins

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Bake

Place the ramekins in the preheated oven and bake for 12-14 minutes, or until the edges are set but the center is still soft.

Cool Slightly

Remove from the oven and let them cool for about 2 minutes before inverting onto plates.

Prepare the Crumble

In a bowl, mix all-purpose flour, granulated sugar, and unsweetened cocoa powder.

Combine with Butter

Add unsalted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

Bake the Crumble

Spread the crumble mixture on a baking sheet lined with parchment paper and bake at 180°C (350°F) for 10-12 minutes, stirring halfway through.

Plate the Dessert

Once the molten cakes are inverted onto plates, top each with a scoop of vanilla ice cream.

Drizzle with Sauce

Drizzle chocolate sauce over the ice cream and around the plate.

Add Crumble

Sprinkle the chocolate crumble over the top for added texture.