Molten Chocolate Cake
A small chocolate cake with a soft center, served with ice cream.
- Prep15 min
- Cook12 min
- Total27 min
- Serves4
- LevelMedium
- Calories520
About this recipe
The center stays soft because the cake comes out before it is fully set. A minute too long and it is just chocolate cake, which is fine, but not this dessert.
Ice cream on the warm cake is the serving, not a garnish you can skip.
Why this recipe works
- A high ratio of chocolate to flour makes the middle flow.
- Butter-greased ramekins release cleanly.
- A short bake is the whole technique.
Variations
- Dust with cocoa instead of ice cream.
- Add a pinch of espresso to the batter.
How to serve
Warm, with the ice cream starting to melt into the center.
Storage and reheating
Store baked desserts covered at room temperature for 1 day, then in the fridge for up to 4 days. Frozen desserts keep in an airtight container in the freezer for up to 2 weeks. Let cold desserts sit 10–15 minutes before serving for the best flavor.
Questions
How long does Molten Chocolate Cake take?
About 27 minutes in total: 15 minutes of prep and 12 minutes of cooking. It serves 4.
Is this recipe hard to make?
We rate it medium. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I freeze it?
Most baked desserts freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge.
