Decadent Individual Chocolate Molten Cakes
Indulge in these Decadent Individual Chocolate Molten Cakes, a sumptuous dessert that features a rich, gooey center made from chilled chocolate ganache. This recipe was inspired by my excitement of using a brand new KitchenAid stand mixer and combines high-quality Ghirardelli bittersweet chocolate with creamy butter and eggs to create an irresistible treat. Perfect for impressing guests or treating yourself, these cakes are best served warm, with the center melting into a luscious puddle. Top with a scoop of vanilla ice cream for an indulgent experience that perfectly balances the rich chocolate flavors. Don't forget the fresh raspberries to add a vibrant contrast to the sweetness!
6
Servings
N/A
Calories
9
Ingredients
Ingredients
Bittersweet chocolate, baking bar
2 ounces (Chopped)
Heavy cream
1/4 cup
Bittersweet chocolate, baking bar
4 ounces (Chopped)
Unsalted butter
8 tablespoons (Cut into pieces)
Eggs
2 (Large)
Egg yolks
2 (Large)
Sugar
1/3 cup
Vanilla extract
1/2 teaspoon
Cake flour
1/4 cup
Instructions
1
To create the molten centers, combine 2 ounces of chopped bittersweet chocolate and the heavy cream in a double boiler. Heat gently, whisking until fully melted and smooth. Remove from heat and refrigerate for about 2 hours, or until firm enough to form balls.
2
Once the chocolate centers are ready, preheat your oven to 400°F (200°C). Lightly spray six 4-ounce ramekins or custard cups with cooking spray to prevent sticking.
3
For the cake batter, melt the remaining 4 ounces of bittersweet chocolate and the unsalted butter together in a double boiler, whisking until fully blended and smooth. Allow the mixture to cool slightly.
4
In a stand mixer fitted with a whisk attachment, beat the whole eggs, egg yolks, sugar, and vanilla extract on high speed for about 5 minutes, or until the mixture is thick, light, and doubled in volume.
5
Gently fold the melted chocolate mixture and cake flour into the egg mixture, carefully combining until just mixed; do not overbeat.
6
Spoon the cake batter into the prepared ramekins, filling each about halfway. Then, add one chilled chocolate ball into the center of each ramekin, pressing it slightly into the batter.
7
Bake in the preheated oven for about 15 minutes, or until the tops are firm to the touch yet the centers are still soft.
8
Once baked, remove the ramekins from the oven and let them sit for about 5 minutes. Run a small, sharp knife around the edges to loosen the cakes, then invert onto a plate. Serve immediately, garnished with fresh raspberries and your favorite vanilla ice cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Individual Chocolate Molten Cakes?
They are a rich dessert featuring a soft cake exterior and a gooey, melted chocolate ganache center.
What type of chocolate is recommended for this recipe?
The recipe suggests using high-quality bittersweet chocolate, specifically Ghirardelli bittersweet baking bars.
How is the molten center created?
The center is made by melting 2 ounces of chopped bittersweet chocolate with heavy cream, then refrigerating it until firm enough to form balls.
How long do the chocolate centers need to be refrigerated?
The chocolate ganache centers should be refrigerated for about 2 hours until they are firm enough to shape.
At what temperature should I preheat the oven?
Preheat your oven to 400°F (200°C) before baking the cakes.
What size ramekins are needed for this recipe?
This recipe requires six 4-ounce ramekins or custard cups.
How many servings does this recipe provide?
This recipe makes 6 individual servings.
How do I prepare the ramekins to prevent sticking?
Lightly spray the ramekins with cooking spray before adding the batter.
How do I melt the chocolate and butter together?
Melt the chocolate and butter using a double boiler, whisking until the mixture is fully blended and smooth.
How long should I beat the egg and sugar mixture?
Beat the whole eggs, yolks, sugar, and vanilla on high speed for about 5 minutes until thick and doubled in volume.
What is the key to folding the ingredients together?
Gently fold the chocolate and flour into the egg mixture until just mixed; it is important not to overbeat the batter.
How do I place the chilled chocolate center into the cake?
Fill the ramekin halfway with batter, add one chilled chocolate ball, and then press it slightly into the batter.
How long do the cakes need to bake?
Bake the cakes for about 15 minutes.
How can I tell if the molten cakes are done?
The tops should be firm to the touch, while the centers remain soft.
How long should the cakes sit before serving?
Let the ramekins sit for about 5 minutes after removing them from the oven.
How do I remove the cakes from the ramekins for serving?
Run a small, sharp knife around the edges to loosen the cake, then invert it onto a plate.
What are the recommended garnishes for this dessert?
Serve the cakes warm with fresh raspberries and a scoop of vanilla ice cream.
Can I use regular flour instead of cake flour?
The recipe specifies cake flour, which provides a lighter texture; using other flours may change the consistency.
Is there a specific mixer attachment to use?
Yes, use a stand mixer fitted with a whisk attachment for the egg mixture.
What should the texture of the cake batter be before baking?
The batter should be thick and light after the eggs are beaten, then combined gently with the chocolate.
How much butter is used in this recipe?
The recipe uses 8 tablespoons of unsalted butter, cut into pieces.
Does this recipe use whole eggs or just yolks?
It uses a combination: 2 large whole eggs and 2 large egg yolks.
What size baking chocolate bar is needed?
You will need a total of 6 ounces of bittersweet chocolate (2 ounces for the center and 4 ounces for the batter).
Is this a quick recipe to make?
The active prep and baking are fast, but you must account for the 2-hour chilling time for the ganache centers.
Can I use salted butter?
The recipe specifically calls for unsalted butter to control the flavor profile of the chocolate.
What is the purpose of the vanilla extract?
Vanilla extract is added to the egg mixture to enhance and balance the rich chocolate flavor.
What happens if I overbake the cakes?
If overbaked, the molten center will solidify, resulting in a standard chocolate cake rather than a lava cake.
What makes these 'decadent'?
The use of bittersweet chocolate, heavy cream, and extra egg yolks creates a very rich and luxurious flavor and texture.
Can these be prepared in advance?
While the centers can be chilled in advance, the cakes are best baked and served immediately for the best molten effect.
Is a double boiler necessary?
Yes, a double boiler is recommended to gently melt the chocolate and butter without scorching them.