CHOCOLATE MOLTEN CAKES
Let me introduce you to one of my favorite desserts in the world; CHOCOLATE MOLTEN CAKES!
You might be thinking, “wait this is your favorite dessert?!”
Because I haven’t been shy about telling you about my favorites before:
and….
Chocolate Chip Cream Cheese Dip
So let me rephrase… this is ONE of my favorite desserts!
There might be many because this is def my favorite food group.
Any time chocolate and vanilla ice cream are paired together, you can find me there.
This is often my go to dessert order when I see it on the menu.
I can’t resist the warm chocolate cake with cold vanilla ice cream.
These Chocolate Molten Cakes are sooooo easy!
Chocolate batter is made with semi-sweet chocolate, sugar, eggs, butter and flour.
It’s then baked in ramekins buttered with white granulated sugar.
The chocolate cake batter is baked until just crisp on the outside but still gooey and warm on the inside, which creates the “molten” part.
Powdered sugar is sprinkled on top with vanilla bean ice cream for the perfect balance of chocolate to creamy deliciousness.
Whipped cream would be just as perfect on top too!
The absolute best part of all the textures in this easy dessert is the slight sugary crunch on the outside.
I’m all about texture these days!
CHOCOLATE MOLTEN CAKES
Notes
NOTE: YOU CAN ALSO USE A MUFFIN TIN INSTEAD OF RAMEKINS, BAKE 12-14 MINUTES ON A COOKIE SHEET.
SLIGHTLY ADAPTED FROM GREAT FOOD FAST
Ingredients
- 4 TABLESPOONS UNSALTED SWEET CREAM BUTTER, SOFTENED + MORE FOR BUTTERING THE RAMEKINS
- 1/3 CUP GRANULATED WHITE SUGAR +MORE FOR THE RAMEKINS
- 1/2 CUP WHITE FLOUR
- 1/4 TEASPOON SALT
- 3 LARGE EGGS
- 8 OUNCES SEMI-SWEET CHOCOLATE BAR, CHOPPED FINELY
- POWDERED SUGAR FOR SERVING
- VANILLA BEAN ICE CREAM OR WHIPPED CREAM FOR SERVING
Instructions
- PREHEAT OVEN TO 400 DEGREES.
- USING A SOFTENED HALF STICK OF BUTTER, GENEROUSLY COVER THE INSIDES & BOTTOM OF THE RAMEKINS WITH THE EXTRA BUTTER (USE YOUR FINGER TO GET IN THE CORNERS IF NECESSARY).
- SPOON EXTRA SUGAR INTO THE RAMEKINS AND TRY COVER ALL THE BUTTER WITH A SINGLE LAYER, TOSS & TURN OVER THE SINK TO GET IT ON THE INSIDES & BOTTOM OF THE RAMEKINS.
- USING AN ELECTRIC MIXER COMBINE SOFTENED 4 TABLESPOONS OF BUTTER AND SUGAR UNTIL FLUFFY.
- ADD EGGS ONE AT A TIME, MIX UNTIL EGG IS COMPLETELY MIXED IN.
- TURN THE MIXER TO LOW SPEED AND ADD FLOUR AND SALT, BE CAREFUL NOT TO OVER MIX.
- MELT CHOCOLATE IN A GLASS BOWL OVER A POT OF SIMMERING WATER (DON’T LET THE BOTTOM OF THE BOWL ACTUALLY TOUCH THE WATER).
- USING A SPATULA CONTINUE MIXING CHOCOLATE SO IT DOESN’T BURN.
- ONCE MELTED, REMOVE FROM HEAT AND ADD CHOCOLATE INTO ELECTRIC MIXER.
- BEAT ON LOW UNTIL JUST COMBINED (DON’T OVER MIX).
- PLACE ALL 6 RAMEKINS ON A BAKING SHEET AND POUR CHOCOLATE CAKE MIX EVENLY INTO ALL 6.
- BAKE FOR 10-12 MINUTES UNTIL TOPS ARE JUST NO LONGER JIGGLY WHEN SLIGHTLY SHAKEN.
- REMOVE FROM OVEN AND LET SIT FOR 10 MINUTES.
- USING A KNIFE, RUN IT AROUND THE EDGES OF EACH RAMEKIN AND TURN OUT ONTO A BOWL OR PLATE.
- TOP WITH POWDERED SUGAR AND SERVE WITH VANILLA ICE CREAM.
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Much love,
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