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Molten Chocolate Cake
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Ingredients
- 5 tablespoons unsalted butter
- 4 ounces dark chocolate chips I recommend Guittard or Ghirardelli
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of cayenne pepper
- 1/3 cup unbleached all-purpose flour
- 3/4 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Special equipment:
- 4 ounce ramekins 4-
Instructions
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Preheat your oven to 400 degrees F.
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Butter ramekins liberally and coat each on all sides with granulated sugar, tapping out the extra.
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In a small saucepan, combine butter, chocolate chips, cinnamon, nutmeg, and cayenne pepper. Warm over low heat, stirring frequently, until melted. Remove from heat and set aside while mixing together dry ingredients.
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In a large bowl, combine flour, powdered sugar, eggs and egg yolks, and vanilla and almond extract. Whisk together until it is a creamy almond color. Add melted chocolate mixture and whisk together until combined.
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Pour batter into ramekins.
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Bake cakes about 10-12 minutes, or until the top is risen and just beginning to crack in the middle. Remove from oven and let cool for about 5 minutes (cake will continue to cook and set during this time).
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Loosen the edges of the cake if needed with a small knife.
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Invert cakes onto small plates and serve warm!
Recipe Notes
Change it up:
If you have 6 ounce ramekins, double the recipe to make enough for approximately 5-6 cakes. You will need to adjust the baking time up slightly (depending on your oven) so watch them closely and take out when they begin to crack!
Dress it Down:
Keep things simpler by eliminating the cinnamon, nutmeg, cayenne pepper, and almond extract.