Name: Molten Chocolate Cakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 sticks + 6 tablespoons butter or vegan butter; 10 ounces bittersweet chocolate; 6 egg yolks; 6 eggs; 3 cups powdered sugar; 1 cup all-purpose or spelt flour

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Molten Chocolate Cakes are the ultimate indulgence, combining a rich, velvety center with a delicate outer shell. In just 20 minutes, you can create a dessert that feels like a luxurious treat, perfect for impressing guests or satisfying a sweet craving. The contrast of warm, gooey chocolate and the soft, cake-like exterior is pure bliss, making every bite unforgettable.

These cakes are a celebration of texture and flavor, with the deep, intense taste of premium chocolate shining through. The quick prep and bake time means you can whip them up effortlessly, yet they taste like they’ve come from a fancy bakery. Serve them warm for a dessert that’s as comforting as it is decadent.

Ingredients for Molten Chocolate Cakes

2 sticks + 6 tablespoons butter (or vegan butter for a dairy-free option)
10 ounces bittersweet chocolate (chopped for easier melting)
6 egg yolks
6 whole eggs
3 cups powdered sugar (sifted for smoother texture)
1 cup all-purpose flour (or spelt flour for a nuttier flavor)

Step-by-Step Instructions

Preheat the oven to 450°F (232°C).
Melt the butter and chocolate together using a double boiler or a glass bowl set over a pot of boiling water. Stir until smooth and fully combined.
In a separate bowl, whisk the egg yolks and whole eggs until well blended. Gradually stir in the powdered sugar until fully incorporated.
Combine the egg mixture with the melted chocolate mixture, stirring gently until smooth. Then, fold in the flour until just combined.
Grease a muffin pan thoroughly (avoid paper liners). Fill each muffin cup almost to the top with the batter.
Bake for 5-8 minutes, watching closely. The cakes will puff up, and they’re done a few seconds after the very center puffs.
Remove from the oven and immediately place a baking sheet on top of the muffin pan. Carefully flip the pans together, holding them firmly.
Gently lift the muffin pan and shake slightly to release the cakes. If the “lava” center breaks through, simply push it back into the cake and plate gracefully.
Serve immediately with a scoop of ice cream on top for the perfect finish!

Perfect Pairings: Sauce and Topping Ideas

Elevate your Molten Chocolate Cakes with a drizzle of raspberry coulis or a dollop of whipped cream. For a decadent twist, try a scoop of vanilla bean ice cream or a sprinkle of sea salt to balance the richness. A dusting of cocoa powder or powdered sugar adds a finishing touch that’s both elegant and delicious.

Serve with Style: Presentation Tips

Plate your cakes on small dessert plates for an intimate feel, or use a larger platter for a family-style presentation. Add a sprig of fresh mint or a few fresh berries for a pop of color. Serve immediately while the centers are still warm and gooey for the ultimate indulgence.

Time-Saving Hacks for Busy Bakers

Prep the batter ahead of time and store it in the fridge for up to 24 hours. When ready to bake, simply fill the muffin pan and pop it in the oven. Use a microwave-safe bowl to melt the butter and chocolate in 30-second intervals, stirring in between, to save time compared to a double boiler.

Storage and Reheating Tips

These cakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 10-15 seconds to restore the gooey center. Avoid freezing, as it can alter the texture of the cake.

Common Questions Answered

Wondering if you can use milk chocolate instead of bittersweet? Absolutely, but the cakes will be sweeter. For a gluten-free option, swap the flour with almond flour or a gluten-free blend. If your cakes don’t release easily, gently run a knife around the edges before flipping.