Our Go-To Baked Molten Chocolate Cake
Red alert: It’s National Chocolate Cake Day. Although we don’t need an excuse to eat cake, having one certainly doesn’t hurt. And what better way to inhale (yes, inhale) the most chocolate-y, gooey dessert than by baking the perfect molten cake? If you’ve never ordered one of these while out to dinner—let alone cooked one at home—molten cake refers to chocolate cake that has an exceptionally melty, lava-like center. They usually contain very little flour, which contributes to their signature silky texture. You may end up licking the plate, but we won’t judge.
Be sure not to overcook your cake! They are finished when just set on top, not hard. Serve immediately to get the full effect of the molten center.
2 3″ round baking tins or dishes
2 tablespoons butter
2 tablespoons flour
2 tablespoons granulated sugar
½ tablespoon vanilla extract
2½ ounces semisweet chocolate chips
¼ powdered sugar
1. Prepare Baking Dish
Preheat oven to 350F. Grease tins with 1/2 tablespoon butter. Sprinkle 1 teaspoon flour evenly over butter, rotating tins to coat lightly. Shake off any excess and set aside.
2. Make Batter
In a large bowl, whisk together granulated sugar, vanilla extract, and 1 egg. In a medium bowl, combine chocolate chips and remaining butter. Microwave in 30-second intervals, stirring between each, until almost melted. Remove and stir to melt completely. Add chocolate mixture to bowl with sugar and whisk to combine. Add remaining flour and whisk just until incorporated.
3. Bake Cakes
Divide batter evenly between prepared tins. Place on a baking sheet and bake until just set on top, 15 minutes. Remove cakes from oven and allow to cool for 1 minute. Place a small plate on top of each, then carefully flip to invert and discard tins. Dust powdered sugar on top and serve immediately.
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