Molten Chocolate Cake
A rich, gooey chocolate cake with a liquid center made from just four ingredients. Bake precisely to the minute—that’s the only trick.
- Time
- 30 min
- Serving
- 803 kcal
- Ingredients
- ≈ $1.93
- Protein
- 12 g
Ingredients
- 1 Dark chocolatepack 90 g ≈ $2.50 50 g
- 2 Butterpack 180 g ≈ $1.58 40 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Sugar 25 g
- 5 Wheat flour 15 g
- 6 Cocoa powder 2 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Melt the chocolate and butter2 over a double boiler or in 20-second bursts in the microwave, stirring until smooth, then let cool slightly.
Whisk the eggs3 with sugar and a pinch of salt for 3 minutes until pale and fluffy.
Gently fold in the melted chocolate, sift in the flour, and mix just until combined.
Grease the ramekins with butter2, dust with cocoa powder, and fill with batter. Chill until ready to serve.
Bake at 400°F (200°C) for 9–10 minutes (11 if chilled): edges set, center jiggles. Let sit 1 minute, invert onto a plate, and serve with ice cream.
Tips
- Why it works
- Bake only 9–10 minutes so the center stays molten. Overbaking turns it dry and firm. Check by jiggling: the middle should wobble like jelly.
- Substitutions
- Use 40g dark cooking chocolate instead of bitter; reduce sugar to 20g if it’s very sweet. Replace butter with 30g oil for a lighter texture.
- Common mistakes
- Overbaking makes the cake dry and cracked on top; if the edges are brown but the center isn’t set, it’s ruined.
- Storing and reheating
- Eat fresh or within 1 day; reheat in the microwave for 10 seconds if cold. Does not freeze well.
- Serve with
- Pair with vanilla ice cream or a scoop of whipped cream for contrast to the warm, gooey center.
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