Warm Chocolate Individual Cake (Printable Version)

Rich, warm chocolate cake with a molten center, ideal for a quick indulgent dessert.

# What You'll Need:

→ Chocolate Mixture

01 - 3.5 oz dark chocolate (minimum 60% cocoa), chopped
02 - 5.6 tbsp unsalted butter, plus extra for greasing

→ Cake Batter

03 - 2 large eggs
04 - 2 large egg yolks
05 - 6.3 tbsp granulated sugar
06 - 2.1 tbsp all-purpose flour
07 - Pinch of salt

→ For Serving (optional)

08 - Powdered sugar, for dusting
09 - Vanilla ice cream or whipped cream

# Directions:

01 - Preheat the oven to 390°F. Grease four 6 oz ramekins with butter and lightly dust with flour, tapping out the excess.
02 - In a heatproof bowl set over simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk the eggs, egg yolks, and sugar until the mixture is pale and thick, approximately 3 minutes.
04 - Fold the melted chocolate mixture gently into the egg mixture until fully integrated.
05 - Sift the flour and salt into the mixture, then gently fold them in until just combined.
06 - Evenly distribute the batter among the prepared ramekins. Place them on a baking tray and bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
07 - Allow cakes to cool for 1 minute, then run a knife around the edges and invert each cake onto a serving plate. Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -
  • It feels impossibly fancy but comes together faster than most cookies, making it your secret weapon for last minute dinner guests.
  • The contrast between the set edges and the molten center is the kind of texture that makes people close their eyes when they taste it.
02 -
  • The difference between a gooey center and a fully baked cake is about 90 seconds, so watch the clock and trust the jiggle test over your instincts.
  • If you open the oven door too early or too often, the temperature drops and the cakes won't rise properly, which is how I ended up with flat brownies that first time.
03 -
  • Run your knife under hot water before inverting the cakes so it glides cleanly around the edges without tearing the delicate surface.
  • If a cake sticks, don't panic, just scoop it out and serve it in the ramekin with a spoon, it'll still taste incredible and no one will know it wasn't intentional.

Return