Warm Chocolate Cake (Printable)

A rich, warm chocolate dessert featuring a gooey molten center and luscious texture.

# Ingredient List:

→ Chocolate Mixture

01 - 3.5 oz dark chocolate (minimum 60% cocoa), chopped
02 - 5.6 tbsp unsalted butter, plus extra for greasing

→ Cake Batter

03 - 2 large eggs
04 - 2 large egg yolks
05 - 6.3 tbsp granulated sugar
06 - 2.1 tbsp all-purpose flour
07 - Pinch of salt

→ For Serving (optional)

08 - Powdered sugar, for dusting
09 - Vanilla ice cream or whipped cream

# How to Make:

01 - Preheat the oven to 390°F. Grease four 6 oz ramekins with butter and lightly dust with flour, tapping out any excess.
02 - In a heatproof bowl set over simmering water, melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk the whole eggs, egg yolks, and granulated sugar until the mixture is pale and thick, approximately 3 minutes.
04 - Fold the melted chocolate and butter mixture gently into the whisked eggs until fully incorporated.
05 - Sift in the flour and salt, then fold gently until just combined, taking care not to overmix.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place the ramekins on a baking tray and bake for 10 to 12 minutes until the edges are set but the centers remain soft.
08 - Allow the cakes to cool for 1 minute, then run a knife around the edges and invert each ramekin onto a serving plate.
09 - Serve immediately with a dusting of powdered sugar and a side of vanilla ice cream or whipped cream, if desired.

# Expert Tips:

01 -
  • The molten center feels like a secret you get to crack open with every spoonful.
  • It takes less than half an hour but tastes like you spent the whole afternoon baking.
  • You can make the batter ahead and bake them exactly when you need something warm and comforting.
02 -
  • Do not overbake these—12 minutes is the absolute maximum, or the molten center disappears and you're left with a regular cake.
  • Greasing and flouring the ramekins properly is non-negotiable. I learned this when half a cake stuck to the bottom and I had to serve it in the ramekin like a sad little pudding.
  • Let the batter rest for a minute after folding in the flour. It helps everything settle and bake more evenly.
03 -
  • Bake these on the middle rack so the heat surrounds them evenly and the centers stay molten.
  • Invest in good quality chocolate—it's the main flavor, and you'll taste the difference between cheap and real.
  • Serve them within a minute or two of inverting, while the center is still warm and flowing.

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