Serves 8
45 min
Molten Chocolate Cakes
Recipe GLPR9c62bb3441dc5f
Individual or shared molten chocolate cakes with a rich, fudgy center that forms as they bake. The batter rises around a pool of chocolate sauce, creating a stunning contrast between the cake and the gooey filling. These warm, decadent desserts are perfect for serving immediately after baking.
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Ingredients
¾ cup All-purpose flour
½ cup Unsweetened cocoa powder
1½ tsp Baking powder
½ tsp Salt
½ cup Low-fat milk (1%)
3 tbsp Canola oil
1 tsp Vanilla extract
¼ cup Semisweet chocolate chips
1¼ cup Hot water
Directions
Preheat your oven to 350°F (175°C). Lightly grease eight individual ramekins or a 9x13-inch baking dish with cooking spray or oil.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined with no lumps.
Add the milk and canola oil to the dry ingredients. Stir until just combined into a smooth batter.
Divide the batter evenly among the prepared ramekins (about 3-4 tablespoons per ramekin), or spread the batter evenly in the baking dish.
Sprinkle the chocolate chips evenly over the batter in each ramekin or across the entire baking dish.
In a small bowl or measuring cup, stir the vanilla extract into the hot water until combined.
Slowly pour the hot vanilla water directly over the top of the batter and chocolate chips. Do not stir or mix—the batter will look somewhat separated and unappetizing, but this is exactly what should happen.
Bake the molten cakes for 15 minutes if using individual ramekins, or 30 minutes if using a large baking dish, until the cake springs back slightly when gently touched at the edges but the center still jiggles slightly when shaken.
Remove from the oven and let rest for 1-2 minutes. Serve warm, spooning any chocolate sauce from the bottom onto each portion.
