Imagine cutting into a perfectly baked chocolate cake and watching rich, velvety chocolate ooze out like liquid gold - that's exactly what awaits you with these Mini Molten Chocolate Cakes! This decadent dessert is not just a treat; it's a luxurious experience that transforms an ordinary evening into a gourmet celebration. Whether you're looking to impress dinner guests or treat yourself to a sublime chocolate moment, these individual cakes promise to be your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup brewed coffee
- 1 tablespoon cocoa powder
Instructions
- Preheat the oven to 425°F (220°C). Generously butter four 6-ounce ramekins or individual baking dishes, then dust with cocoa powder, tapping out any excess.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Add the unsalted butter and chopped bittersweet chocolate to the bowl. Stir gently until completely melted and smooth, being careful not to let water touch the chocolate. Remove from heat and let cool slightly.
- In a separate large mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture becomes light and pale, about 3-4 minutes. The mixture should form soft ribbons when the whisk is lifted.
- Gently fold the melted chocolate mixture into the egg mixture, being careful not to deflate the eggs. Sift the flour and salt over the mixture and fold in until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Place the ramekins on a baking sheet for easy handling.
- Bake in the preheated oven for 8-10 minutes. The edges should be set, but the center should still look slightly jiggly. Be careful not to overbake, as you want the center to remain molten.
- While the cakes are baking, prepare the mocha sauce. In a small saucepan, combine the brewed coffee and cocoa powder. Whisk over medium heat until smooth and slightly thickened, about 2-3 minutes.
- Remove the cakes from the oven and let them rest for 1 minute. Run a small knife around the edges to loosen.
- Carefully invert each cake onto a serving plate. If they stick, gently tap the ramekin or use a small offset spatula to help release.
- Drizzle the warm mocha sauce around and over the cakes. Serve immediately while the centers are still warm and gooey.
- Optional: Garnish with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries if desired.
Tips
- Temperature is Key: Ensure your ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: When folding ingredients, be gentle to maintain the airy texture of the eggs.
- Timing is Crucial: Watch your baking time carefully - even 1-2 minutes can turn your molten center into a solid cake.
- Butter and Cocoa Coating: Generously butter your ramekins and dust with cocoa powder to ensure easy cake release.
- Serve Immediately: These cakes are best enjoyed right after baking when the center is still warm and gooey.
- Optional Enhancements: Experiment with garnishes like vanilla ice cream, fresh berries, or a sprinkle of sea salt to elevate the dessert.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 6g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 220mg
