Serves 8
45 min
Molten Chocolate Cakes
Recipe GLPRaf79a31b82c7fe
Individual or baked molten chocolate cakes with a gooey chocolate center and rich cocoa flavor. A dramatic dessert where hot water poured over the batter magically transforms into a silky sauce as it bakes, creating that signature molten texture. Perfect for chocolate lovers seeking an elegant yet easy treat.
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Ingredients
¾ cup All-purpose flour
½ cup Unsweetened cocoa powder
1½ tsp Baking powder
½ tsp Salt
3 tbsp Canola oil
½ cup Low-fat 1% milk
1 tsp Vanilla extract
¼ cup Semisweet chocolate chips
1¼ cup Hot water
Directions
Preheat oven to 350°F. Lightly grease eight ramekins or a 9x13-inch baking dish with cooking spray or oil. Bring water to a boil in a kettle or saucepan.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
Pour in the canola oil and low-fat milk, stirring until the mixture forms a smooth batter with no lumps.
Divide the batter evenly among the prepared ramekins, or spread it evenly in the prepared baking dish.
Sprinkle the semisweet chocolate chips evenly over the surface of the batter.
Stir the vanilla extract into the hot water until combined.
Slowly and carefully pour the hot vanilla water over the batter and chocolate chips. Do not stir—the mixture will look unappetizing at this stage, but this is exactly what should happen. The water will sink to the bottom and create a molten sauce as the cakes bake.
Bake for 15 minutes if using individual ramekins, or 30 minutes if using a baking dish, until the cake is set on top but still has a slight jiggle in the center when gently shaken. The cakes should still be warm and the edges slightly firm. Serve immediately, spooning warm molten chocolate sauce over each cake.
