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Molten chocolate cake

Based on 256 ratings

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
15
min.
Resting

Ingredients

Servings:-9+
300 g bittersweet couverture chocolate
300 g unsalted butter
150 g sugar
eggs
egg yolks
90 g flour
½ tsp salt
unsalted butter (for greasing)
sugar (for dusting)
confectioner’s sugar (for garnish)
whipped cream (for serving)
Metric
Imperial

Utensils

  • baking tin
  • pastry brush
  • oven
  • cutting board
  • knife
  • saucepan (small)
  • hand mixer with beaters
  • whisk
  • oven

Nutrition per serving

Cal
533
Protein
8 g
Fat
37 g
Carb
46 g
  • Step 1/7

    Butter baking tins and dust with sugar. Make sure that it is evenly spread on the inside of the tins. Tap out excess sugar.
    • unsalted butter (for greasing)
    • sugar (for dusting)
    • baking tin
    • pastry brush

    Butter baking tins and dust with sugar. Make sure that it is evenly spread on the inside of the tins. Tap out excess sugar.

  • Step 2/7

    Preheat oven to 200°C/400°F. Roughly chop couverture chocolate. Melt butter in a saucepan over medium heat. Add the chopped chocolate and melt together.
    • 300 g unsalted butter
    • oven
    • cutting board
    • knife
    • saucepan (small)

    Preheat oven to 200°C/400°F. Roughly chop couverture chocolate. Melt butter in a saucepan over medium heat. Add the chopped chocolate and melt together.

  • Step 3/7

    Beat sugar, eggs, egg yolks, and salt in a large bowl with a mixer or whisk.
    • 150 g sugar
    • eggs
    • egg yolks
    • ½ tsp salt
    • hand mixer with beaters

    Beat sugar, eggs, egg yolks, and salt in a large bowl with a mixer or whisk.

  • Step 4/7

    Next, add the melted chocolate to the egg mixture and stir together until a smooth batter forms.
    • whisk

    Next, add the melted chocolate to the egg mixture and stir together until a smooth batter forms.

  • Step 5/7

    Add flour and stir in as well.

    Add flour and stir in as well.

  • Step 6/7

    Now, divide the batter evenly among the buttered baking tins (approx. 4 cm high). Next, place the filled tins in the freezer for approx. 5 - 7 min.

    Now, divide the batter evenly among the buttered baking tins (approx. 4 cm high). Next, place the filled tins in the freezer for approx. 5 - 7 min.

  • Step 7/7

    Bake cakes in a preheated oven at 200°C/400°F for approx. 8 - 10 min. Let stand for approx. 5 - 7 min. Carefully turn out the cakes, sprinkle with confectioner's sugar, and serve immediately. Whipped cream or ice cream go wonderfully with this treat.
    • 300 g bittersweet couverture chocolate
    • oven

    Bake cakes in a preheated oven at 200°C/400°F for approx. 8 - 10 min. Let stand for approx. 5 - 7 min. Carefully turn out the cakes, sprinkle with confectioner's sugar, and serve immediately. Whipped cream or ice cream go wonderfully with this treat.

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