I love the word molten. Mol-ten. It rolls off the tongue in such a lovely, fluid way and makes your mind think of beautiful, silky textures. Pretty much like this indulgent dessert right here. It goes by many names, the most popular of which are molten chocolate cake, lava cake or chocolate fondant (not to be confused with what cakes are decorated with). Say hello to a moist chocolate cake oozing with indulgent liquid chocolate. I think I need a moment to compose myself here.
Hubs too, like me, loves chocolate. I think it may have been one of the (big) reasons I married him. He’s always up for a little something sweet after a meal and since we have no nice delis or dessert bars in our town, I almost always end up making our meetha (sweet in Hindi)from scratch! I made this cake on one such night when we had massive chocolate pangs. It takes such little time to put together and you’re rewarded many fold for the teensy amount of effort you put in! This cake has a soft, crumbly crust and a warm, gooey centre. This is pretty much a fail-safe recipe where the worst thing that could happen when you over-bake it is that it turns into an incredibly moist, dense chocolate cake, which will still taste delicious!
You must forgive my shoddy presentation / photograph. We were so consumed by chocolate-lust that I just couldn’t bother being super-clean or wait to take it out of the ramekin!
This is also a fantastic dessert option for dinner parties – it’s single serve, can be prepped in advance and baked fresh & warm for your guests. Simply make the batter, refrigerate it and while your guests finish up with dinner, toss the ramekins in your oven to bake. Way to sweep them off their feet!
MOLTEN CHOCOLATE CAKE
Prep Time: 10 min | Cook Time: 10 min | Serves 3 (3” ramekins)
The best thing about this dessert is how easy the recipe is. It’s got all of five ingredients and all you have to remember is the ratio of chocolate, butter and sugar is 1:1:3/4 part in weight and each 50g of chocolate needs 1 egg & 1 tbsp of flour!
- Pre-heat your oven to 180°C / 350°F. If you’re using your microwave in convection mode, do this after the next step.
- Melt 100g dark chocolate (70% cocoa should do beautifully) & 100g butter in the microwave or a double-boiler. If using the microwave, melt at high power for 2-3 minutes, stirring every 1 minute. Once melted, set aside to cool.
- Meanwhile, whisk together 2 eggs and 1/3 cup castor sugar (~70-75g) till light and fluffy
- Pour the chocolate mixture into the egg mixture and whisk till combined
- Fold in 2 tbsp all-purpose flour with a spatula (if you like the fondant a bit more cakey, make it 3 tbsp)
- Grease your ramekins with soft butter or olive oil and fill with batter till 3/4th full. Then lick the rest of the bowl clean.
- Place on a baking tray if using a traditional oven or on your microwave turntable and bake for 8-12 minutes. The longer you bake, the less gooey the centre! I usually bake them for about 10 minutes.
- After they’re done, they should be cooked along the sides but jiggly in the centre. Let them sit for 2 mins and either serve as is or invert onto a dessert plate.
ADAPTATIONS & HACKS
- Highly recommend using a gourmet dark chocolate for this – it will make this dessert so much more decadent than using plain old baking chocolate. If you have a Valrhona or Godiva lying around, USE IT!
- If you don’t have dark chocolate on hand and are using a sweeter chocolate, adjust the sugar accordingly. I usually do this by adding 1 tbsp of sugar at a time and tasting the batter to see how much more to add.
- Serve this with a scoop of vanilla ice-cream to have an intense fusion of hot & cold erupt in your mouth every time you take a bite!