Description
These Easy Chocolate Molten Cakes deliver a luscious, gooey center encased in a rich chocolate shell. Perfect for chocolate lovers, this simple recipe combines melted dark chocolate and butter with light brown sugar, eggs, and flour to create individual molten cakes that can be baked directly from frozen or fresh. Served warm with single cream, these indulgent treats make a delightful dessert for any occasion.
Ingredients
Scale
Molten Cakes
- 100g butter plus extra to grease
- 100g dark chocolate, chopped
- 150g light brown soft sugar
- 3 large eggs
- ½ tsp vanilla extract
- 50g plain flour
To Serve
- Single cream
Instructions
- Preheat and Prepare Moulds: Heat the oven to 200°C (180°C fan) or gas mark 6. Thoroughly butter six dariole moulds or equivalent small basins and arrange them on a baking tray to prepare for baking.
- Melt Chocolate and Butter: Place 100g of butter and 100g chopped dark chocolate into a heatproof bowl. Set the bowl over a pan of simmering water or melt gently in the microwave using 30-second low power bursts, stirring frequently until fully smooth. Allow the mixture to cool for about 15 minutes.
- Combine Ingredients: Using an electric hand whisk, blend the light brown soft sugar (150g) into the cooled chocolate butter mixture. Add the eggs one at a time, whisking well after each addition, then mix in ½ teaspoon vanilla extract. Finally, fold in 50g of plain flour to create the cake batter.
- Fill Moulds and Chill Optionally: Evenly divide the batter among the prepared moulds. At this stage, you can refrigerate or freeze the cakes until ready to bake. For frozen cakes, bake straight from the freezer for 16 minutes. Alternatively, bake immediately for 10-12 minutes until the cake tops are set but centers remain soft and squidgy.
- Unmold and Serve: Once baked, carefully run a knife around the edges of each cake to loosen. Invert each mould onto serving plates to release the molten cakes. Serve warm accompanied by single cream for a luscious finish.
Notes
- You can prepare the batter ahead of time and freeze the cakes, making them convenient for last-minute dessert.
- Baking times vary depending on whether the cakes are fresh or frozen—adjust accordingly to achieve the perfect molten center.
- Use good quality dark chocolate (around 70% cocoa) for the richest flavor and smooth texture.
- Be sure not to overbake to maintain the molten center; the top should be firm but the middle soft.
- Single cream complements these cakes nicely, but ice cream or whipped cream are excellent alternatives.
