Molten Chocolate Cake

Name: Molten Chocolate Cake
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: France
Ingredients: 40 g of dark chocolate; 30 g of butter; 30 g of sugar; 1 eggs; 15 g of flour; 1 pinch of salt

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This individual cake needs a short baking time to keep a runny center. 🍫 It's served warm, and the raw batter can be frozen directly in the molds.

Total time: 28 min
Prep: 15 min
Cook: 13 min
Difficulty: Easy
Per person: €0.80

By the CookinBreak team

Ingredients 6

servings

Estimated cost €0.80

Equipment

Whisk
Bowl
Oven
Wooden spoon
Ramekins

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F.

In a bowl, melt the dark chocolate and butter in a double boiler or in the microwave. Stir until smooth.
Add the sugar to the chocolate-butter mixture and stir until the sugar is completely incorporated.
Then add the egg and mix vigorously.
Add the flour and a pinch of salt, then gently mix until the batter is smooth.
If desired, add chocolate chips, nuts or dried fruit to the batter and mix.
Pour the batter into a buttered and floured individual ramekin.
Bake in the oven for , until the surface is slightly cracked but the inside is still molten.
Remove from the oven and let rest for a few minutes before enjoying. The center will still be runny and irresistible.

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Goes well with

🎅 Christmas: all recipes

As a starter

Scallop Carpaccio with Citrus

15 minEasy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein4 g6%
Carbs22 g35%
Fat16 g58%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

👩‍🍳 For an extra touch of indulgence, serve these molten chocolate cakes with a scoop of vanilla ice cream or a spoonful of whipped cream.

Freezing : Can you freeze this recipe?

Yes

Very good after baking, up to 2 months. Wrap individually in plastic wrap, then in a freezer bag.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container. At room temperature or in the fridge. Loses some moistness.

Making ahead : Can you make it the day before?

Yes

The raw batter keeps 24h in the fridge, well covered with plastic wrap. Whisk before baking.

Reheating : How do you reheat it?

Oven: 5-7 min at 150°C to bring back the runny center. Microwave: 20-30 seconds at medium power (may alter the texture, center less even).

Variations

Add chocolate chips, nuts or dried fruit to the batter.
Flavor with orange zest or a hint of coffee.
Hide a square of white chocolate or a raspberry in the center before baking.

Mistakes to avoid

Overbaking the cake: the center is no longer runny. Take it out when the surface is cracked but the inside is still soft.
Forgetting to butter and flour the ramekin: it's hard to unmold.
Stirring too much after adding the flour: the batter becomes elastic. Mix gently until smooth.

Frequently asked questions

How do I get the molten center right?

Stick to a short baking time, 12 to 15 minutes at 180 °C. The cake is ready when the surface is slightly cracked but the inside is still soft. Let it rest a few minutes before enjoying.

How do I melt the chocolate and butter?

In a double boiler or in the microwave, in short bursts, stirring until smooth. Avoid overheating the chocolate, which would turn grainy. Let the mixture cool slightly before adding the egg.

Can I make several cakes at once?

Yes, multiply the quantities by the number of ramekins you want and divide the batter among buttered and floured ramekins. Keep the same baking time, checking the surface of the cakes from 12 minutes.

What should I serve with a molten chocolate cake?

The cake is served warm, straight out of the oven. A scoop of vanilla ice cream, crème anglaise or a few raspberries go very well with the dark chocolate and the runny center.