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Super Easy Molten Chocolate Cake Recipe

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super easy vegan molten chocolate cakes {with cake mix!} The Baking Fairy
super easy vegan molten chocolate cakes {with cake mix!} The Baking Fairy from www.thebakingfairy.net

Description

This super easy molten chocolate cake recipe is perfect for any chocolate lover who wants to indulge in a rich, gooey dessert. The outside of the cake is firm and chocolatey, while the inside is soft and oozing with melted chocolate. It's a dessert that's sure to impress, yet it's incredibly simple to make.

Prep Time

The prep time for this recipe is only 10 minutes. It's a quick and easy dessert to whip up when you're craving something sweet.

Cook Time

The cook time for this recipe is 12-14 minutes. The cake should be slightly firm on the outside and gooey on the inside.

Ingredients

  • 1/2 cup unsalted butter
  • 8 oz. semi-sweet chocolate
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract

Equipment

  • 6 ramekins
  • Microwave or double boiler
  • Mixing bowl
  • Whisk

Method

  1. Preheat the oven to 425°F (218°C).
  2. Grease 6 ramekins with butter.
  3. Melt the butter and chocolate in a microwave or double boiler, stirring occasionally.
  4. Whisk in the sugar, eggs, flour, salt, and vanilla extract until combined.
  5. Divide the batter evenly among the ramekins.
  6. Bake for 12-14 minutes, or until the edges are firm and the centers are still soft.
  7. Remove from the oven and let cool for 5 minutes.
  8. Run a knife around the edges of the ramekins to loosen the cakes.
  9. Invert the ramekins onto plates and serve immediately.

Notes

  • Make sure to grease the ramekins well to prevent the cakes from sticking.
  • Do not overbake the cakes or they will not have the molten center.
  • You can make the batter ahead of time and refrigerate it for up to 24 hours before baking.

Nutrition Info

  • Calories: 385
  • Carbohydrates: 34g
  • Protein: 5g
  • Fat: 27g
  • Saturated Fat: 16g
  • Cholesterol: 130mg
  • Sodium: 101mg
  • Potassium: 248mg
  • Fiber: 3g
  • Sugar: 24g
  • Vitamin A: 652IU
  • Calcium: 37mg
  • Iron: 3mg

Recipes FAQ

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, you can use milk chocolate instead of semi-sweet chocolate. However, the cake will be sweeter and less chocolatey.

Can I make this recipe ahead of time?

Yes, you can make the batter ahead of time and refrigerate it for up to 24 hours before baking. However, the cakes are best served fresh out of the oven.

Can I freeze the cakes?

Yes, you can freeze the cakes for up to 3 months. Let them cool completely before wrapping them in plastic wrap and placing them in an airtight container.

Recipe Tips

  • Use high-quality chocolate for the best flavor.
  • If you don't have ramekins, you can use muffin tins instead.
  • Top the cakes with powdered sugar, whipped cream, or fresh berries for an extra touch.

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