Molten Chocolate Cakes for Two
These individual chocolate cakes have a rich and gooey chocolate center!
Ingredients
- 4 ounces quality semi-sweet chocolate , chopped
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 tablespoon Chambord, Grand Marnier, or brandy (optional, or use 1 teaspoon vanilla extract)
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 425°F. Grease two 6-8 oz oven-proof ramekins or custard cups with butter or nonstick baking spray.
- In a saucepan set over medium low heat, melt chocolate butter until smooth. Remove from heat and stir in sugar, and then eggs one at a time. Stir in liquor if using.
- Add flour and salt and fold in with a spatula just until combined. Do not overmix.
- Divide batter between the two ramekins and bake for 10-11 minutes, or just until the centers of the cakes appear set and are no longer moist. DO NOT OVERBAKE or you'll ruin the soft molten center.
- Let cakes sit in the ramekins for 1-2 minutes, then invert onto a plate and remove the ramekin. The cakes will continue cooking in the ramekin out of the oven, so don't let it sit too long.
- Serve immediately while the cakes are still warm. Top with a scoop of ice cream or whipped cream, fresh berries, chocolate sauce, or however you'd like.
Notes
- These cakes will only be as good as the chocolate you use. Use a high quality brand like Guittard or even Callebaut. More accessible brands like Baker's and Ghirardelli will be good too, just not as exceptional.
- Using a liqueur for flavor is highly recommended! It adds a certain "fancy" flavor. If you choose not to add a liqueur, add a teaspoon of vanilla extract instead.
- Can be made-ahead: Chill prepared batter for up to 1 day. Bring to room temperature for 30 minutes before baking.
Calories: 583kcal, Carbohydrates: 48g, Protein: 10g, Fat: 37g, Saturated Fat: 21g, Cholesterol: 197mg, Sodium: 459mg, Potassium: 382mg, Fiber: 5g, Sugar: 33g, Vitamin A: 616IU, Calcium: 60mg, Iron: 5mg
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