Molten Chocolate Cake

A rich and indulgent Molten Chocolate Cake with a gooey center that feels like a warm hug, perfect for any celebration or a cozy night in.

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Prep Time 15

Cook Time 14

Total Time 29

Servings: 4 servings

Course: Baking, Dessert

Cuisine: American

Calories: 250

For the batter

1 cup Semi-sweet chocolate chips Use dark chocolate for a richer flavor.
1/2 cup Unsalted butter If using salted, reduce the salt in the recipe.
2/3 cup Powdered sugar Can be substituted with granulated sugar but may affect texture.
2 large Large eggs Enhances the cake's structure.
2 large Large egg yolks Essential for the rich flavor.
1 teaspoon Vanilla extract Almond extract can be used for a twist.
1/4 cup All-purpose flour Gluten-free flour blends work well as a substitution.
1 pinch Salt Balances sweetness; omit if using salted butter.

For greasing the ramekins

Preparation

Batter

In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in the microwave, stirring every 30 seconds until smooth.
Add the powdered sugar to the chocolate mixture and stir until well combined.
Stir in the eggs and egg yolks one at a time, mixing thoroughly after each addition.
Add the vanilla extract and mix well.
Gently fold in the all-purpose flour and a pinch of salt until just combined.

Baking

Pour the batter into the greased ramekins, filling each about 2/3 full.
Place the ramekins on a baking sheet and bake for 12-14 minutes or until the edges are firm, but the center still looks soft and slightly jiggly.
Remove the cakes from the oven and let them sit for 1 minute, then carefully invert each ramekin onto a plate.
Gently lift off the ramekin and enjoy the warm, gooey center right away!

Serve with a dusting of powdered sugar or a scoop of ice cream. For added depth, experiment by adding a hint of espresso.