Molten Chocolate Cake Recipe

Time30m

Serves4

Raspberry sorbet, whipped cream.

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.

1
Preheat the Oven
Preheat your oven to 200°C (400°F).
2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until completely melted and smooth. Remove from heat and let cool slightly.
3
Mix Sugar and Eggs
In another mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy. This should take about 3-4 minutes.
4
Combine Mixtures
Gradually add the melted chocolate and butter mixture to the egg mixture, stirring continuously to combine. Add the vanilla extract and mix well.
5
Add Dry Ingredients
Sift the all-purpose flour and salt together, then fold them gently into the chocolate mixture until just combined. Be careful not to overmix.
6
Prepare Ramekins
Grease individual ramekins with butter and lightly dust with flour to prevent sticking.
7
Fill Ramekins
Pour the batter evenly into the prepared ramekins, filling each about 2/3 full.
8
Bake
Bake in the preheated oven for about 12-14 minutes, or until the edges are set but the center is still soft.
9
Cool
Remove from the oven and let cool for 1 minute before inverting onto plates.

10
Serve with Sorbet and Whipped Cream
Serve the molten chocolate cake warm, topped with a scoop of raspberry sorbet and a dollop of whipped cream on the side.