These individual molten chocolate cakes are simple and easy to make. Completely irresistible, its perfect liquid center literally melts in your mouth. If you gently remove it from the ramekin with a rubber spatula and place it upside it is a beautiful presentation or eat right out of the ramekin itself.
Instead of the vanilla extract, feel free to play with flavors: orange, raspberry, cinnamon. Hershey now makes cinnamon chips and can replace the chocolate, too. To add a little Holiday flair add some smashed candy cane crumbs on top.
Preheat the oven to 425°.
Molten Chocolate Cake
- 3/4 cup of unsalted butter
- granulated sugar for individual ramekins
- 6 oz. of semisweet chocolate chips half the 12oz bag
- 3 eggs
- 3 egg yolks
- 1 1/2 cups powdered sugar plus a little more for dusting
- 1 tsp vanilla
- 1/2 cup all-purpose flour
- Preheat the oven to 425°F.
- Melt 4 tablespoons of butter in a small saucepan over low heat. With a brush, paint the inside of 6 ramekins with butter. Next, coat the inside of each with the sugar and set aside.
- Put the remaining butter and chocolate chips in a large mixing bowl. Set the bowl on a saucepan filled with boiling water, making sure not to touch the water (1 inch of water). With a rubber spatula stir the butter and chocolate together until completely melted and smooth. Turn off the heat and set aside.
- In a bowl combine the eggs, yolks, sugar and vanilla and mix (either hand mixer or stand mixer). Beat the egg mixture until it doubles in size and gets thick and a pale yellow.
- Gently whisk the melted chocolate and butter into the egg mixture. Sift in the flour and gently mix. Pour the batter into the individual ramekins. Arrange them on a baking sheet and bake for 14 minutes. Remove the cakes from the oven and let rest for 3-4 minutes. Top with sifted powdered sugar and enjoy!