Warm Chocolate Molten Cake (serves Two) Recipe
chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream (20 minute preparation time)
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Ingredients
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Cake batter
Molten center
To grease and finish
To serve
Method
Desserts
- 1
- 2
Melt chocolate and butter
In a microwave-safe bowl or small saucepan, melt 3 tablespoons of unsalted butter with the 0.75 cups of dark chocolate until smooth.
- 3
Whisk eggs and sugar
In a separate bowl, whisk 2 eggs with 0.25 cup granulated sugar until thick and pale, about 2–3 minutes. Beat in 1 teaspoon vanilla.
- 4
Combine batter
Fold the melted chocolate-butter into the egg mixture. Add 0.5 cup flour, 2 tablespoons cocoa powder, 0.5 teaspoon baking powder, and 0.25 teaspoon salt. Stir until just combined. Mix in 2 tablespoons milk.
- 5
Assemble centers
Divide batter between the two ramekins, filling each about halfway. Place 1 chocolate truffle in the center of each ramekin, then top with additional batter to cover completely.
- 6
Bake
Bake in the preheated oven for 12–14 minutes, until the edges are set but the centers remain soft and molten.
- 7
Finish and plate
Let the cakes rest for 1–2 minutes, then run a knife around the edges and invert onto plates or serve directly in ramekins. Dust if desired with a little cocoa powder.
- 8
Serve with ice cream
Place two scoops of spumoni ice cream beside each cake and garnish with fresh raspberries and mint leaves. Serve immediately.