Molten chocolate cakes are delicious chocolate cakes with a warm melted center that just oozes out. This is a foolproof way to make these- you will ALWAYS get that melted center when you cut it. This is an eggless recipe that is so easy to make. Who does not like this dessert- especially when you cut it open and the hot molten chocolate just flows out. Serve it with ice cream, whipped cream & berries to make it no less than a restaurant-level dessert, and wow everyone!
Molten cakes are definitely in my top 3 desserts. In fact, when I first accidentally made it when I was 7 years old I was fascinated by the world and science of desserts and dived further into it. I hope you enjoy making it as much as I do.
Ingredients
Cake
- 1/4 cup castor sugar
- 2 tbsp light brown sugar
- 3 tbsp melted butter
- ½ cup + 1 tbsp warm milk
- ½ cup +1.5 tbsp all-purpose flour/maida
- 3 tbsp cocoa powder
- ½ tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla essence
Ganache
- 1/4 cup heavy cream
- 1/3 cup cooking chocolate, ideally couverture
- 1 tbsp unsalted butter
Instructions
Ganache
- In a saucepan, warm cream. Do not boil it, just heat it up.
- Turn off the flame and add chopped couverture and ensure it is submerged in the cream.
- Let it sit for 2-3 mins and then using a whisk, whisk it making smaller circles from the centre out. It will come together.
- Once the chocolate and cream are combined well, add the butter and whisk it in.
- The ganache is ready. You can use this for cake fillings and so much more.
- Once slightly cooled, let the ganache chill in the fridge till it sets.
- Scoop the ganache and slightly roll it into a ball and freeze them- about 1 hour. 1 ball per lava cake ramekin. I used a 1 tbsp scoop.
Cake
- Preheat oven to 350F. Prepare ramekins by greasing them with butter and dusting them with cocoa powder.
- In a bowl, whisk the sugars with melted butter.
- Whisk well and then add hot milk and vanilla essence.
- Sift the flour, cocoa powder and baking powder and add them to the mixture.
- Mix well till combined. Do not need to over-mix, just till it is combined and no lumps are visible.
- Pour it into the prepared ramekins 3/4 of the way up.
- In the centre place 1 ball of the frozen ganache and ensure it is covered by the batter.
- Bake for 9-12 mins till the edges and top is baked and crisp.
- Let it cool for 1 min and then unmold carefully and serve. You can even serve it directly in the ramekins.
- Serve immediately with ice cream, whipped cream and berries or caramelised bananas.
