Molten Chocolate Cake

The ideal chocolate treat is these chocolate molten lava cakes! A warm serving of soft, thick, and gooey chocolate cake that tastes much like dessert from a restaurant is great with ice cream and fresh raspberries on top.

I have a few favorite sweets, but a chocolate molten lava cake is unquestionably at the top of the list! Nothing beats a warm, oozy dessert, especially when ice cream is added on top! I really adore the way that the hot dessert and the cool ice cream combine.

My friends, these molten lava cakes are excellent. This recipe yields four chocolate cakes, which you can either prepare one or two at a time and store a few for tomorrow night, or you may share with family, friends, or both. (Simply store them in the refrigerator, covered, for up to two nights before baking. When ready to bake, allow it come to room temperature before putting in the oven.

One of these delicious, chocolaty cakes is more than plenty for one person, but sharing one with your special someone is also a wonderful idea!

When you bite into it, a gooey chocolate core pours out that is just wonderful. These are identical to what you may get at a restaurant, but you can now prepare them whenever you please at home!

The best way to serve this dish is hot with a scoop of vanilla ice cream, a drizzle of chocolate syrup, and tops of fresh strawberries or raspberries. You won’t regret it, I guarantee it!

Molten Chocolate Cake

The ideal chocolate treat is these chocolate molten lava cakes! A warm serving of soft, thick, and gooey chocolate cake that tastes much like dessert from a restaurant is great with ice cream and fresh raspberries on top.

Ingredients

1/2 cup butter (plus an additional stick for buttering the ramekins)
cocoa (for dusting)
Semisweet baking chocolate, 4 oz (not chocolate chips)
Flour, 6 TBS
1 cup of icing sugar
2 whole eggs
Egg yolks, two
Vanilla extract, 1 teaspoon
Instructions
Set the oven’s temperature to 425.

Butter 4 to 6 ounce ramekins. Sprinkle cocoa powder over it and shake to distribute it evenly.
In a medium microwave-safe dish, combine the butter and chocolate. Melt the butter in the microwave for one minute.
Butter and chocolate should be thoroughly melted and combined by stirring.
In a small bowl, combine the flour and powdered sugar. Place aside.
In a small dish, combine the eggs and egg yolks.
Add the egg mixture, vanilla extract, and flour mixture to the chocolate mixture.

Stir gradually until everything is mixed. (There will be thick batter.)
Pour the batter into the 4 ramekins in an equal layer.
Bake for 12 to 14 minutes on a baking sheet in a preheated oven, until the top is firm but the inside is still wobbly.
Take out of the oven, then let cool for a minute.
With a knife, loosen the sides.
Place a plate on top, then carefully flip it over. Use oven mitts since they are still hot.
Add whipped cream, fresh fruit, ice cream, or chocolate syrup. Serve right away.