Description
Indulge in these decadent Molten Chocolate Cakes featuring a rich chocolate batter with a gooey molten center. Perfectly baked to have a soft exterior and a luscious chocolate ganache core, served warm with ice cream and fresh berries for an irresistible dessert experience.
Ingredients
Molten Chocolate Ganache
- 1/2 cup dark chocolate chips or semi sweet chocolate chips
- 4 tbsp heavy/thickened cream
Cake Batter
- 1 cup dark chocolate chips or semi sweet chocolate chips
- 100g (7 tbsp) unsalted butter, cut into 1cm (½") cubes
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
- 1/2 cup caster/superfine sugar
- 2 tbsp plain/all purpose flour
To Serve
- Ice-cream or cream (highly recommended)
- Cocoa powder or icing/powdered sugar, for dusting
- Strawberries, raspberries or edible flowers (optional decoration)
Instructions
- Prepare Molten Chocolate Ganache: Place the 1/2 cup chocolate chips and 4 tbsp cream into a microwave-proof bowl. Microwave on high in three 20-second bursts, stirring well between each until the mixture is smooth and the chocolate fully melted.
- Chill Ganache: Allow the ganache to cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls.
- Preheat Oven: Set your oven to 200°C (390°F), or 180°C if using a fan-forced oven.
- Prepare Moulds: Grease four 170ml (5.75oz) dariole or pudding moulds with butter, then dust the insides with cocoa powder. Tap out any excess cocoa to prevent clumping.
- Melt Chocolate and Butter: In a medium bowl, combine 1 cup chocolate chips and 100g unsalted butter. Microwave in 30-second intervals, stirring each time until smooth. Let cool for 5 minutes.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the 2 eggs, 2 egg yolks, and 1/2 cup caster sugar until well combined and slightly frothy.
- Combine Chocolate with Eggs: Gradually add the cooled melted chocolate mixture into the egg mixture, stirring until fully combined.
- Fold in Flour: Gently fold 2 tbsp of plain flour into the mixture until just incorporated. Avoid over-mixing to keep the batter light.
- Fill Moulds: Pour or scoop the batter into each prepared mould until it reaches one-third full.
- Add Ganache Center: Place a heaping teaspoon of the chilled ganache into the center of the batter in each mould. Then, top with more batter until about 1.5 cm (⅗") below the top edge of the mould.
- Bake: Arrange the moulds on a baking tray and bake in the preheated oven for 20 minutes, or until the tops of the cakes spring back gently when touched.
- Remove from Moulds: Let the cakes stand for 2 minutes after baking. Then carefully tap the base of each mould and gently turn out the cakes onto serving plates.
- Serve: Dust the cakes with cocoa powder or powdered sugar. Serve immediately with ice cream or cream and garnish with fresh strawberries, raspberries, or edible flowers as desired.
Notes
- The chocolate can be either dark or semi sweet depending on your preference; ensure you use the same type throughout for balanced flavor.
- Using room temperature eggs helps the batter mix more evenly and achieve better texture.
- Chilling the ganache is essential to create a molten center that holds its shape until baking.
- Dariole or pudding moulds work best to shape the cakes, but any similar small baking dishes can be used if greased and dusted properly.
- Serve immediately after baking for the best molten center experience as the cakes will continue to set as they cool.
