Molten Chocolate Cakes Recipe

Introduction

Molten chocolate cakes are a decadent treat with a rich, gooey chocolate center that oozes out when you cut into them. Perfect for impressing guests or indulging yourself, these individual cakes combine a fudgy chocolate cake exterior with a luscious molten ganache core.

Ingredients

• 1/2 cup dark chocolate chips or semi-sweet chocolate chips
• 4 tbsp cream (heavy or thickened)
• 1 cup dark chocolate chips or semi-sweet chocolate chips
• 100g / 7 tbsp unsalted butter, cut into 1cm (½”) cubes
• 2 eggs, at room temperature
• 2 egg yolks, at room temperature
• 1/2 cup caster (superfine) sugar
• 2 tbsp plain (all-purpose) flour
• Ice-cream or cream, for serving (highly recommended)
• Cocoa or icing (powdered) sugar, for dusting
• Strawberries, raspberries, or edible flowers, optional for decoration

Instructions

1. Step 1: Prepare the molten chocolate ganache by placing 1/2 cup chocolate chips and 4 tbsp cream in a microwave-proof bowl. Microwave on high in three 20-second bursts, stirring in between, until melted and smooth.
2. Step 2: Let the ganache cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls.
3. Step 3: Preheat your oven to 200°C (390°F), or 180°C (356°F) if using a fan oven.
4. Step 4: Grease 4 pudding moulds (around 170ml / 5.75oz each) with butter, then dust the insides with cocoa powder, tapping out any excess.
5. Step 5: Melt 1 cup chocolate chips and 100g butter in a bowl using 30-second microwave bursts, stirring thoroughly until smooth. Let it cool for 5 minutes.
6. Step 6: In a separate bowl, whisk together the 2 eggs, 2 egg yolks, and 1/2 cup caster sugar until well combined.
7. Step 7: Gradually add the melted chocolate mixture to the eggs and sugar, mixing until combined.
8. Step 8: Fold in 2 tbsp plain flour gently until just incorporated. Avoid over-mixing to keep the batter light.
9. Step 9: Pour or scoop the batter into the prepared moulds until they are about one-third full.
10. Step 10: Scoop a heaping teaspoon of the chilled ganache and place it in the center of the batter in each mould. Cover with more batter until about 1.5cm (⅗”) from the top edge.
11. Step 11: Place the moulds on a baking tray and bake for 20 minutes, until the tops spring back when gently touched.
12. Step 12: Let the cakes stand for 2 minutes, then carefully turn each mould out onto a plate by tapping and gently releasing the cake.
13. Step 13: Serve immediately with ice-cream or cream, dusted with cocoa powder and decorated with fresh strawberries or other berries if desired.

Tips & Variations

• Use good quality dark chocolate for richer flavor and a smoother ganache.
• Try adding a teaspoon of espresso powder to the chocolate mixture for a subtle mocha note.
• If you don’t have pudding moulds, small ramekins or oven-safe cups work well.
• For a gluten-free option, substitute the plain flour with almond flour or a gluten-free blend.
• Serve with a sprinkle of sea salt on top for a delightful sweet-salty contrast.

Storage

Molten chocolate cakes are best enjoyed fresh from the oven for that perfect molten center. If needed, you can refrigerate baked cakes for up to 2 days but the center will firm up. Reheat gently in the microwave for about 20 seconds, but they may not be molten inside afterward. Unbaked batter can be refrigerated for up to 24 hours; bring to room temperature before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the ganache in advance?

Yes, the ganache can be made ahead and refrigerated until firm. This makes it easier to scoop and insert into the batter before baking.

How do I know when the cakes are done?

The tops of the cakes should spring back lightly when touched, but the center should still be soft. Overbaking will result in a less molten center.

Molten Chocolate Cakes Recipe

---

★★★★★

4.5 from 50 reviews

• Author: Noah
• Total Time: 3 hours 40 minutes
• Yield: 4 individual molten chocolate cakes 1x

Pin Recipe

Print Recipe

Description

Indulge in these decadent Molten Chocolate Cakes featuring a rich, gooey chocolate center surrounded by a soft, luscious chocolate cake. Perfectly baked to achieve the iconic molten interior, these individual puddings are enhanced with a luscious homemade chocolate ganache and served with creamy ice-cream or whipped cream for an irresistible dessert experience.

---

Ingredients

Scale 1x2x3x

Molten Chocolate Ganache

• 1/2 cup dark chocolate chips or semi-sweet chocolate chips
• 4 tbsp heavy cream (thickened cream)

Cake Batter

• 1 cup dark chocolate chips or semi-sweet chocolate chips
• 100g (7 tbsp) unsalted butter, cut into 1cm / ½” cubes
• 2 eggs, at room temperature
• 2 egg yolks, at room temperature
• 1/2 cup caster/superfine sugar
• 2 tbsp plain/all-purpose flour

For Serving and Decoration

• Ice-cream or cream (highly recommended)
• Cocoa powder or icing/powdered sugar for dusting
• Strawberries, raspberries or edible flowers (optional decoration)

---

Instructions

1. Prepare Molten Chocolate Ganache: Place 1/2 cup dark chocolate chips and 4 tbsp heavy cream in a microwave-safe bowl. Microwave on high in three 20-second intervals, stirring between each until chocolate is fully melted and mixture is smooth.
2. Chill Ganache: Allow the ganache to cool at room temperature for 10 minutes, then refrigerate for 3 hours until it firms enough to scoop into balls.
3. Preheat Oven: Set your oven to 200°C / 390°F (or 180°C fan) to get it ready for baking.
4. Prepare Moulds: Grease four 170ml (5.75oz) dariole or pudding moulds with butter, then dust them with cocoa powder, tapping out any excess for a clean finish.
5. Melt Chocolate and Butter: In a bowl, combine 1 cup chocolate chips and 100g unsalted butter. Microwave in 30-second bursts, stirring after each until smooth. Let it cool for 5 minutes.
6. Whisk Eggs and Sugar: In another bowl, vigorously whisk together 2 eggs, 2 egg yolks, and 1/2 cup caster sugar until well combined and slightly frothy.
7. Combine Mixtures: Gradually add the cooled melted chocolate mixture to the egg mixture, stirring until fully incorporated.
8. Fold in Flour: Add 2 tablespoons flour to the batter and gently fold until just combined. Avoid over-mixing to keep the cake tender.
9. Fill Moulds: Pour the batter into the prepared moulds, filling each about one-third full.
10. Add Ganache Center: Scoop a heaping teaspoon of chilled ganache and place it into the center of the batter in each mould. Cover generously with more batter until about 1.5cm from the top rim.
11. Bake: Place the filled moulds on a baking tray and bake in the preheated oven for 20 minutes, or until the tops spring back lightly when touched.
12. Unmould and Serve: Let the cakes stand for 2 minutes after baking. Tap each mould on the base and gently release the cake onto serving plates.
13. Garnish and Enjoy: Serve immediately with ice-cream or whipped cream, dust with cocoa or powdered sugar, and decorate with fresh strawberries, raspberries, or edible flowers as desired.

Notes

• Note 1: Using good quality dark or semi-sweet chocolate chips or melts ensures a rich chocolate flavor.
• Note 2: Using eggs and egg yolks at room temperature helps achieve a smooth batter and optimal texture.
• Note 3: Chilling the ganache is crucial for it to hold its shape when inserted into the batter.
• Note 4: Greasing and dusting the moulds with butter and cocoa powder prevents sticking and allows easy unmoulding of the cakes.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Keywords: molten chocolate cake, lava cake, chocolate pudding, individual chocolate cake, dessert, easy chocolate dessert, chocolate ganache