Molten Chocolate Cakes

by Shawnda on February 11, 2011

in Cakes, Cupcakes & Brownies,Chocolate,Valentine's Day

Individual Molten Chocolate Cakes

This is the final recipe of two weeks of Valentine’s Day chocolatey desserts. And, personally, I think we saved the best for last (although the Dark Chocolate Mousse is a very, very close second).

The people who have opinions on these sorts of things say that molten chocolate cakes (or chocolate lava cakes… whatever you call ‘em) are most decidedly “out.” As in, done. Yesterday’s news. I question how anyone can make such a declaration about a dessert from which chocolate flows when you cut into it. Melty chocolate. Flowing, melty chocolate.

Individual Molten Chocolate Cakes

They may be very 2002 but me and my Valentine absolutely love us some warm chocolate cake with a melty center. They really are very easy to make – you just need a muffin pan, 8 ounces of your favorite chocolate, and some standard baking ingredients. 5 minutes to mix, 10 minutes to bake, 10 minutes to rest after baking. And then it’s dessert time!

Molten Chocolate Cakes

My Valentine and I absolutely love this warm chocolate cake with a melty center. They are very easy to make – you just need a muffin pan, 8 ounces of your favorite chocolate, and some standard baking ingredients. 5 minutes to mix, 10 minutes to bake, 10 minutes to rest after baking. And then it’s dessert time!

Ingredients

  • 8 oz semisweet or dark chocolate, chopped
  • 4 Tbsp butter, room temp*
  • 1/3 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/3 cup flour (I used whole wheat pastry flour)
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 400. Spray 6 wells (and the surrounding tops) of your muffin tin with baking spray.
  2. Melt the chocolate and set aside.
  3. Beat the butter and sugar on medium-high together for ~3 minutes, until light and fluffy.
  4. Scrape down the sides and add 1 egg at a time, waiting until the egg is incorporated fully before adding the next one.
  5. Add vanilla.
  6. Switch mixer to lowest setting. Add the flour and salt and mix until just combined. Add the melted chocolate and mix on low until thoroughly combined.
  7. Fill each muffin tin almost to the top (the cakes will rise, but only very slightly; I left less than 1/4 inch space). Bake for ~10 minutes. The cakes will look done on top and will jiggle if you give the pan a light shake.
  8. Remove from oven, let sit for 10 minutes. Place a plate on top of the muffin tin and invert to remove the cakes.
  9. Serve warm with whipped cream, ice cream, confectioner’s sugar… or just a fork!
*I almost never think far enough ahead to properly bring my butter to room temp. I usually cube it, throw it in the stand mixer cold, and let the mixer run the 2-3 minutes it takes me to gather the remainder of the ingredients. Most recipes start out by beating the heck out of the butter, anyway :)

Notes

Yields: 6 servings

Adapted from Everyday Food

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