This magical chocolate dessert is one of the most elegant recipes in my collection. It is also happens to be one of the easiest. Molten chocolate cakes are on almost every restaurant menu these days so I’m sure most of you are familiar with these gooey little delights. This bake at home version rivals those fancy schmancy restaurant versions any day of the week.
My boys request these little cakes all the time, and when they do I’m thrilled because they are incredibly simple to prepare. Everyone who is lucky enough to eat them will think you have gone to great lengths to produce them. It’s hard to believe it’s taken me this long to share them with you. Shame on me.
I’m fixing that now.
The stars of this show are both bittersweet and semi-sweet chocolate. I like the Ghirardelli Bittersweet Baking Bars but your brand of choice will work just fine. I also add good old fashioned semi-sweet chocolate chips.
Grab a heavy bottomed saucepan and melt the unsalted butter, bittersweet chocolate, and semi-sweet chocolate together, over low heat. Stir frequently so the mixture doesn’t scorch.
When the mixture is completely melted and smooth, remove the pan from the heat and set it aside.
Using a hand mixer, combine the eggs, vanilla, sugar, and salt.
With the beaters running, slowly add the egg mixture to the chocolate mixture. Beat until well combined.
Add 4 teaspoons of flour and beat again just till combined.
That’s it! Let the batter cool for about 10 minutes, then cover the bowl with plastic wrap and transfer it to the fridge. When I’m making this for a birthday or any other special occasion, I like to make the batter the day ahead so I’m free to concentrate on the rest of the meal. The batter is just fine sitting in the fridge overnight.
When you’re just about ready to bake them up, remove the bowl from the fridge and let it sit on the counter for about 30 minutes, just to take the chill off a little. The batter will still be cold and that’s okay. It works for me to take the batter out of the fridge just when I’m sitting down to dinner. Then, right after I finish dinner, I can pop the cakes in the oven.
Place 10 foil liners in a muffin pan and spray them lightly with non-stick cooking spray. Divide the batter evenly between the foil liners. If you need less, just bake as many as you need and return the batter to the fridge for later. You can keep the batter refrigerated for 2 or 3 days and have warm, fresh baked molten chocolate cakes at a moments notice.
Bake them in a preheated 450 degree oven for only about 8 to 10 minutes. The batter will puff and set up around the edges but the center will remain wonderfully lava like.
Remove the cakes from the tin and then carefully remove the liners. The non-stick cooking spray ensures they will come off easily.
We aren’t done yet.
That helps, but I think we can do more.
Now I feel complete.
Can I interest you in a bite?
Molten Chocolate Cakes with Sugared Raspberries
- 1 cup unsalted butter
- 1 (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar (or similar brand)
- 1 cup semisweet chocolate chips
- 5 large eggs
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- Pinch of salt
- 4 teaspoons all-purpose flour
- 10 foil baking cups
- 1 (6 ounce) container raspberries
- 2 tablespoons sugar
Melt butter and chocolate in a large, heavy saucepan over low heat; stirring frequently. Remove from heat when completely melted and set aside. Beat eggs, sugar, vanilla and salt with a hand mixer in a medium bowl until sugar dissolves. With beaters running, add egg mixture into chocolate and beat until smooth. Beat in flour until just combined. Allow mixture to cool for about 10 minutes then cover bowl with plastic wrap and transfer to refrigerator until ready to bake cakes. Batter can be made the day ahead if desired.
Remove from refrigerator about a half hour before baking just to take the chill off. Preheat oven to 450 degrees. Line a standard-size muffin tin with 10 foil baking cups. Spray baking cups lightly with non-stick cooking spray. Divide batter among cups. You can bake as many as you need and keep the remaining batter in the refrigerator for up to two days and bake when needed.
Bake until batter puffs but center is not set, 8 to 10 minutes. Remove from oven and allow to cool for about 5 minutes. Carefully lift cakes from tin. Pull foil cups away from cakes and transfer cakes to dessert plates.
Toss the raspberries with 2 tablespoons sugar in a small bowl. Top each cake with some of the sugared raspberries and serve with a scoop of vanilla ice cream.
Adapted from Allrecipes
This recipe was featured on: