Molten Chocolate Cake Recipe
fresh raspberries, tahitian vanilla ice cream
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Ingredients
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Cake batter
Finishing & serving
Method
Prepare ramekins
Grease and coat
Preheat the oven to 450°F (230°C). Generously butter four 6-ounce ramekins with about 1 tablespoon butter, then dust the insides with cocoa powder, tapping out excess.
Make batter
Melt chocolate and butter
Place the chopped bittersweet chocolate and 3/4 cup (0.75 cups) unsalted butter in a heatproof bowl set over (or in) a pot of barely simmering water (double boiler). Stir occasionally until smooth and fully melted. Remove from heat and let cool for 2–3 minutes.
Beat sugars and eggs
In a separate medium bowl, whisk together 1/2 cup granulated sugar and 2 tablespoons packed brown sugar. Add 3 whole eggs and 2 egg yolks and whisk vigorously until the mixture is lighter in color and slightly thickened, about 1–2 minutes.
Combine chocolate and eggs
Slowly whisk about a third of the warm melted chocolate into the egg mixture to temper it, then whisk in the remaining chocolate until fully combined. Stir in 1 teaspoon vanilla extract.
Fold in dry ingredients
Sift 1/2 cup all-purpose flour and 1/4 teaspoon fine salt over the chocolate mixture and gently fold with a rubber spatula until just incorporated and smooth. Do not overmix.
Fill and bake
Divide the batter evenly among the prepared ramekins (about 3/4 full). Place the ramekins on a baking sheet for easy handling. Bake in the preheated 450°F (230°C) oven for 10–12 minutes, until the edges are set but the centers still jiggle slightly when nudged. Baking time may vary by oven; check at 9 minutes if your oven runs hot.
Remove ramekins from oven and let rest on a wire rack for 1 minute. Run a small offset spatula or knife around the cake edges to loosen, then invert each ramekin onto a small dessert plate. Tap gently and lift the ramekin off—the cakes should release with a molten center.
Serve
Dust each cake lightly with powdered sugar if using. Place one scoop of Tahitian vanilla ice cream alongside or gently on top of each warm cake so it begins to melt into the molten center.
Scatter about 1/4 cup fresh raspberries around each plate (reserve the remainder for garnish or extra portions). Serve immediately while cakes are warm and centers are liquid.
