Molten Chocolate Cakes
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.97 out of 5 stars
(28)
Ingredients
4 servings
- 1/2 cup dark chocolate chips or melts/ semi sweet chocolate chips (Note 1)
- 4 tbsp cream (, heavy/thickened)
- 1 cup dark chocolate chips or melts/ semi sweet chocolate chips (Note 1)
- 100g / 7 tbsp unsalted butter (, cut into 1cm / ½" cubes)
- 2 eggs (, at room temperature)
- 2 egg yolks (, at room temperature (Note 2)
- 1/2 cup caster/superfine sugar (sub ordinary white sugar)
- 2 tbsp flour (, plain / all purpose)
- Ice-cream or cream (highly recommended!)
- Cocoa or icing sugar / powdered sugar (, for dusting)
- Strawberries (, raspberries or edible flowers, optional decoration)
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Preparation
Step 1
Molten chocolate ganache:
Step 2
Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.
Step 3
Let cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls. (Note 3)
Step 4
Cake:
Step 5
Preheat oven to 200°C / 390°F (180°C fan).
Step 6
Grease & dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4)
Step 7
Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well until smooth, then leave to cool for 5 minutes.
Step 8
Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar.
Step 9
Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.
Step 10
Fold through flour: Add flour and fold through until just combined. Do not over-mix.
Step 11
Fill moulds: Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.
Step 12
Drop in ganache: Place one generously-heaped teaspoon of ganache into middle of batter. Top with more batter until it reaches 1.5cm / ⅗" from the top rim. Repeat for remaining moulds.
Step 13
Bake 20 minutes: Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.
Step 14
Turn out: Stand for 2 minutes, then turn onto plate. Tap base then gently remove each mould.
Step 15
Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!
Step 16
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