These decadent individual chocolate cakes with molten centers require just four simple ingredients but deliver restaurant-quality results that will impress any dinner guest with their rich, flowing chocolate interior.
Recipe Details
Ingredients
- 115g dark chocolate (70% cocoa), chopped
- 60g unsalted butter
- 2 whole large eggs
- 60g granulated sugar
Instructions
-
Preheat oven to 220°C (425°F). Generously butter four 180ml (6 oz) ramekins and dust with cocoa powder or sugar.
-
In a microwave-safe bowl, melt 115g dark chocolate (70% cocoa) and 60g unsalted butter together in 30-second intervals, stirring between each, until smooth. Let cool slightly.
-
In another bowl, whisk 2 whole large eggs and 60g granulated sugar vigorously for 2-3 minutes until thick and pale.
-
Fold the chocolate mixture into the egg mixture until just combined. Don't overmix.
-
Divide batter evenly among prepared ramekins. Place on a baking sheet.
-
Bake for 10-12 minutes until edges are firm but centers still jiggle slightly when shaken.
-
Let cool for 2 minutes, then run a knife around edges and invert onto serving plates. Serve immediately while centers are still molten.
Tips
Chocolate Quality: Use good-quality dark chocolate with 70% cocoa content for the best flavor and texture. Avoid chocolate chips as they don't melt as smoothly.
Ramekin Prep: Butter and dust the ramekins thoroughly to ensure easy release. The cakes should pop out cleanly when inverted.
Timing is Key: The difference between perfect molten centers and overcooked cakes is just a minute or two. Watch carefully.
Temperature Test: Centers should jiggle slightly when gently shaken. If completely set, they're overcooked.
Make-Ahead: Assembled cakes can be covered and refrigerated for up to 4 hours. Add 1-2 minutes to baking time if baking from cold.
Serving Suggestions: Dust with powdered sugar, serve with vanilla ice cream, or add fresh berries for color contrast.