Who doesn't love a good serving of molten chocolate cake? Unless if you really hate chocolate or allergic to it or had bad experience with it, I really can't find a reason to NOT like molten chocolate cake. Personally, I think it's the best way to serve chocolate in all its glory. Sweet, warm, melty, goey, all in one serving of this wonderful dessert. Whoever created this cake would be a GENIUS.....I was thinking maybe it came out as an error.....Maybe the founder did not even plan to make it molten but took out the cake a little bit too early and was still a little undercooked in the middle and thought " MMM...it actually tastes even better than getting it fully cooked...." Whatever it is I'm glad this cake was created.
Molten chocolate cake is my favourite cake of all times. Whenever I go to restaurant, I will always choose this over any other deserts if it's available. I found this wonderful recipe from again, Ree " The pioneer woman ". The recipe was actually shared by one of the members of Tasty Kitchen ( Ree's food recipes sharing website). I have to say, it's absolutely gorgeous. You can whip it up in less than 15 minutes, and just need to bake in oven for 12 minutes and you've got yourself the BEST dessert of all times. It's elegant, tasty and sofisticated. Your guests would adore you and asks for more dinner parties at your place. =)
Molten Chocolate Cake
Adapted from Tasty Kitchen
- 112grams Semi-sweet Baking Chocolate
- ½ cups Butter
- 1 cup Powdered Sugar
- 2 whole Eggs
- 2 whole Egg Yolks
- 6 Tablespoons Flour
- 2 cups Real Whipping Cream (seriously It's So Much Better!)
- 2 Tablespoons Sugar
- Preheat oven to 220 degrees celcius
- Spray 4 custard cups with oil or butter the custard cups and place on cookie sheet.
- Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
- Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
- Divide between cups.
- Bake 12 minutes until sides are firm and center is soft. Let stand 1 minute.
- Combine sugar and heavy cream and whip until stiff.
- Invert cakes on dishes and top with whipped cream.
- The baking was stated as 13-14 minutes on the original recipe, but for my oven I found that 12 minutes is perfect. Just the right amount of goeyness and set on the outside
- I served with vanilla ice cream. I prefer ice cream better than whipped cream. But that's just my personal preference...=)
- Sorry the dessert was too good that I finished it all up in like 5 minutes and didn't get or bother (*blush*) to take the photos of the cake when it was out of the oven. So impatient of me, but I promise if I make it again I'll post it up. So the photo was actually taken before it went to the oven. It was that good you see? You just can't wait to dig in.
Hope you enjoy it too