Molten. Chocolate. Cake.
Three words that both excite me and elicit skepticism.
Let me explain.
Almost every time I see this cake on a menu, I order it. There is nothing like a rich, chocolatey cake that is gooey at the same time. Add a scoop of ice cream on top and it’s perfection.
But about 60% of the time, I get a cake that is NOT molten! No gooey center at all. My assumption every time is that they overcooked it, but who knows what actually happened. It’s one of my biggest pet peeves EVER! How DARE you serve me this cake that is simply just a cake. I demand a molten, lava-esque center!
So now, I am so skeptical when I see it on a menu. I even ask the server if it’s really a molten cake or just a really moist cake. This question may or may not elicit an eyebrow-raise.
Okay rant over.
But seriously though…has this happened to you?! Does it make you just as peeved?!
When I received a request from one of my frequent readers, Marie, to make a molten chocolate cake, I was so excited! Finally, I can make my own molten chocolate cake at home and never order it from a restaurant again.
And man, did it hit the spot. And it was molten! In fact, the first one I took out was a little too molten. Okay, maybe it was pure lava. But it still tasted amazing. Not so photo-friendly, though. So back in the oven they went.
When they finally finished, I was able to really indulge. I flipped one over onto a plate and took my first real bite. It was it the most decadent cake I’ve ever had. Every bite was pure happiness. It was moist yet had a cakey brownie texture on the edges. Yesssssssss.
I didn’t even want anything to accompany it. It was the perfect balance of chocolate that I didn’t need to mellow it out with vanilla ice cream or whipped cream. The key to this? Using amazing chocolate! I used Ghiradelli semi-sweet chocolate chips for this recipe and it made more of a difference than you can imagine. With a recipe where chocolate is at the forefront, you just can’t use anything less than the good stuff. And Ghiradelli is some of the best, plus it’s affordable and easily accessible. No specialty-foods trip required!
And did I mention how easy it was? 30 minutes from start to finish.
Before you get started, I have a few tips that will help you make these molten cakes:
- You will need individual oven-safe ramekins. I used 6-ounce ramekins for this recipe but you can also use 4-ounce. But you will have to decrease the cook time since they cook faster. I don’t recommend using any larger than 6 ounces because the portion will be too big. If you don’t have ramekins, you can find a great set in the link above. You’ll find many so many uses for them. I love eating ice cream from them since they are smaller than my cereal bowls (hence, smaller portion). I also used them to make these cheese souffles.
- Use good-quality chocolate. Remember what I said about garbage in, garbage out? The better chocolate you use, the better these will taste. I used semi-sweet chocolate chips from Ghiradelli.
- Do not over mix the batter. I like the texture of these cakes because they resemble a brownie more than a cake. That’s because I didn’t over-mix them. If you let too much air get into the batter, they will be lighter, and thus, more cakey. Mix the ingredients until just combined.
- Read through the recipe at least twice before you begin. Since it’s such a quick recipe, you should be familiar with it so you don’t miss any steps or ingredients. I say this from past experiences. Trust me.
Alright guys. There you have it. The best cake I’ve ever had. You’re gonna love it too. Let me know how it comes out by leaving a comment below!
Or let me know what other food pet peeves you have when you go to a restaurant. I’m curious what you guys find frustrating!
Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!