Molten Chocolate Cakes
These Molten Chocolate Cakes are an indulgent treat with a perfectly gooey molten center and a rich chocolate flavor. Made without eggs, this recipe is approachable yet elegant, making it ideal for date nights, celebrations, or anytime you crave something decadent. Using just a few pantry staples like dark chocolate, butter, and cocoa powder, these cakes come together quickly and bake to perfection. Serve warm with a dusting of powdered sugar and a scoop of ice cream for a show-stopping dessert.
Yield: 2 servings
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Equipment
- 2 Oven safe Ramekins or 1 (4-inch) springform pan/cake ring
Ingredients
- 55 g Dark Chocolate* or semi-sweet
- 55 g Butter*
- 55 g Powdered Sugar
- 65 ml Milk*
- ½ tsp Vanilla Extract
- 60 g All Purpose Flour
- 1 tsp Cocoa Powder
- ½ tsp Cornstarch
- ⅛ tsp Baking Powder
- ¼ tsp Salt
Instructions
- Grease two oven-safe ramekins with soft butter using a pastry brush, covering both the base and sides thoroughly. This step is crucial.
- Preheat the oven to 375°F (190°C).
- In a bowl, melt the dark chocolate and butter together in the microwave in 30-second bursts, or melt them over a double boiler, until smooth.
- Add the milk and vanilla extract to the melted chocolate-butter mixture and stir until fully combined.
- Sift in the powdered sugar, all-purpose flour, cornstarch, baking powder, cocoa powder, and salt. Mix gently until just combined.
- Pour the batter evenly (130g each) into the greased ramekins.
- Bake for 12-15 minutes, or until the sides are firm and the center is slightly risen.
- Remove from the oven and let the cakes cool for 5 minutes.
- Gently invert the cakes onto serving plates.
- Dust with powdered sugar and serve with a scoop of ice cream.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
Butter: Dairy-free butter sticks or any butter of your choice - Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Dark Chocolate: Use semi-sweet baking chocolate bar / 60% couverture chocolate. For the vegan version, use dark chocolate / semi-sweet chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.