Dark Chocolate Molten Cakes

Dark Chocolate Molten Cakes are a delightful treat that melts in your mouth. With a rich, gooey center surrounded by a soft chocolate shell, these individual cakes are perfect for chocolate lovers. They’re simple to prepare and sure to impress anyone you serve them to!

Why Make This Recipe

You should make Dark Chocolate Molten Cakes if you want a dessert that feels special without a lot of fuss. They are perfect for a dinner party or a cozy night in. Plus, the combination of rich chocolate and warm molten centers makes them a real crowd-pleaser. With just a little bit of prep, you can create a delightful dessert that brings smiles all around.

How to Make Dark Chocolate Molten Cakes

Ingredients

Combine:

2 Tbsp. unsalted butter, softened
2 Tbsp. sugar
1 Tbsp. unsweetened cocoa powder

Melt:

1 stick unsalted butter, cubed
6 oz. bittersweet chocolate bar, chopped (70% cocoa)
1 tsp. pure vanilla extract

Beat:

3 eggs
3 egg yolks
6 Tbsp. sugar
3 Tbsp. all-purpose flour, sifted
1 tsp. instant espresso powder
1 tsp. table salt

Directions

Preheat Oven: Preheat your oven to 450°F (230°C).
Prepare Ramekins: In a small bowl, combine 2 tablespoons of butter, 2 tablespoons of sugar, and cocoa powder. Use this mix to generously coat eight 4-ounce ramekins. Place the ramekins on a baking sheet for easy handling.
Melt Butter and Chocolate: In a double boiler, melt 1 stick of butter and the chopped chocolate until nearly smooth. Remove from heat, stir in the vanilla extract, and let this mixture cool for about 10 minutes, stirring occasionally.
Beat Eggs and Sugar: In a separate bowl, beat the 3 whole eggs, 3 egg yolks, and 6 tablespoons of sugar on high speed until the mix becomes lighter and thickens. This should take around 7 minutes. Then add the sifted flour, instant espresso powder, and salt, beating for about 30 seconds more. Finally, fold the cooled chocolate mixture into the egg mixture.
Fill Ramekins: Spoon a generous cup of batter into each prepared ramekin.
Bake: Bake the cakes for 8-9 minutes, rotating the pan halfway. The sides should be set, but the centers will still be soft. Let the cakes cool on the baking sheet for 30 seconds, then gently run a knife around the edges.
Serve: To serve, cover each cake with an upside-down dessert plate and carefully turn it over. Let the cakes sit in the ramekins for another 5 minutes before unmolding. Serve immediately, and feel free to add a scoop of vanilla bean ice cream and some chocolate shavings on top for extra flair!

How to Store Dark Chocolate Molten Cakes

These individual cakes are best enjoyed fresh. However, if you have leftovers, you can store them in the refrigerator for about 1-2 days. Reheat them in the oven for a few minutes before serving to revive that molten center.

Tips to Make Dark Chocolate Molten Cakes

Make sure your oven is fully preheated before baking to ensure even cooking.
Keep an eye on the cakes while baking. They bake quickly, and overbaking will take away the molten center.
You can prepare the batter a day ahead and refrigerate it. Just fill the ramekins and bake right before you’re ready to serve.

Variation

You can add different flavors to the cake. Try adding a pinch of orange zest or a few drops of mint extract to the chocolate mix for a unique twist.

FAQs

Can I use chocolate chips instead of a chocolate bar?
Yes, but be sure to use high-quality dark chocolate chips for the best taste.
What if I don’t have ramekins?
You can use muffin tins or any oven-safe small dish, but adjust baking times as necessary.
Can I freeze the batter?
Yes, you can freeze the unbaked batter in ramekins. Just thaw in the fridge before baking, and add an extra minute or two to the baking time.

Enjoy baking and indulging in these Dark Chocolate Molten Cakes! They are sure to be a hit.