For a while now I have been seeing posts about chocolate cakes that are solid on the outside but have a liquid chocolate inside. How good does that sound?!? A dark chocolate cake with a melted liquidy chocolate center! I have been wanting to try them since I first saw them but I thought that they would probably be difficult to make. With it being that chocolate time of year it was the perfect time to roll up my sleeves and get to it. The molten chocolate cakes turned out to be pretty easy to make. The recipe reminded me a lot of a souffle with the egg yolks being mixed into the main batter and the beaten egg whites that are then folded in. The cakes also baked like a souffle, rising a lot and then deflating quickly as they cooled. The molten chocolate cakes turned out great! They were just baked solid on the out side and still liquid on the inside! Both the solid outside and liquid center were nice and light and fluffy and so good! I really liked how the cakes were not sweet and that the nice slightly bitter dark chocolate flavour came through really well.
These cakes are best served just out of the oven, well, as soon as they are cool enough to eat anyways and who could wait? They only take a few minutes to bake so you can easily make them after dinner. Luckily the batter keeps well in the fridge so you can make it ahead of time and just toss them into the oven when ready. You can either serve the cakes in the ramekins that they were baked in or you can easily turn them over onto a plate and they slide out without a mess. I served the cakes simply with a dusting of powdered sugar or a dollop of whipped cream which melted into the still warm cake with nice results. You could also serve them with ice cream or sauces (I am thinking chocolate or raspberry) or fresh berries etc. I will definitely be making these again and again!
Molten Chocolate Cake
Chocolate cakes with a decadent warm melted chocolaty center.
- 4 ounces bittersweet chocolate
- 1/2 cup unsalted butter
- 3 egg yolks
- 1/4 cup sugar
- 3 egg whites
- Lightly grease 3 ramekins with butter.
- Melt the chocolate into the butter in a double boiler and let cool a bit.
- Beat the egg yolks and sugar and mix into the chocolate.
- Beat the egg whites in a bowl until they form soft peaks.
- Fold the chocolate into the egg whites.
- Pour the batter into the ramekins, no more than 2/3 full.
- Bake in a preheated 400F/200C oven for 7-10 minutes. The outside will be set and possibly crack and the inside will still be liquid.
- Let cool for a few minutes and then run a knife around the edges and tip onto a plate. (Optional; Feel free to eat it right out of the ramekin with a spoon.)
Chocolate Pots de Creme
Chocolate Stout Cake with Bailey’s Cream Cheese Frosting
Orange Chocolate Cream Cheese Mousse
Guinness Chocolate Cheesecake
Chocolate Red Velvet Cheesecake for Two
Dark Chocolate Souffle Cheesecake
Raspberry White Chocolate Lava Cakes
Dark Chocolate Lava Cakes
Dark Chocolate Cheesecake
Ultimate Fudgy Cocoa Brownies
Peppermint Chocolate Cheesecake
Chocolate and Peanut Butter Cheesecake