Molten chocolate cake, chocolate lava cake, chocolate fondant pudding…call it whatever you want. These babies are utterly delicious! Chocolate cake with a gooey center…what else could anyone ask for? I made this in under 30 minutes from start to finish and only used two bowls. The temptation was so great that I whipped my camera out, snapped some pictures and dug straight in. Sorry, no pictures of molten center :( It’s a wonder I managed to even take pictures! Hehe.
This is a no fail recipe. Over bake it and you get…cake! Under bake it and you get…more gooey stuff! These keep well too. Just heat them up in the microwave for a few seconds before serving. What gets even better is that this recipe is also very flexible. Add in a tiny bit of raspberry or vanilla extract. Or throw in a tiny, tiny minuscule pinch of chili to give it some kick. I don’t want to set your pants on fire but knock yourself out! :)Molten Chocolate Cake Makes 2 large ramekins, or 4-6 small cups 113g/1 stick unsalted butter 113g/4oz semisweet/dark chocolate, broken into pieces 2 fresh eggs ⅓ cup sugar ¼ cup flour Preheat oven to 180C/350F and lightly grease ramekins. Melt chocolate and butter in microwave, in thirty second intervals and stirring in between until completely melted and mixed. In a medium mixing bowl, whisk eggs an sugar until light and fluffy. Add chocolate mixture into the eggs. Add flour and mix until incorporated. Pour batter into ramekins and bake for around 10-12 minutes. Serve warm. Sorry, cannot resist another picture.