Molten Chocolate Cakes with Ganache Center
Individual chocolate cakes with a soft ganache center, baked in 14 minutes at 425 degrees F.
Equipment
- Ramekins or muffin tin
- Small saucepan
- microwave safe bowl
Ingredients
Main Ingredients
- ½ cup dark chocolate chips for the ganache center
- 4 tbsp heavy cream for the ganache center
- 1 cup dark chocolate chips for the cake batter
- 7 tbsp unsalted butter for the cake batter, cut into small cubes
- 2 large eggs for the cake batter, at room temperature
- 2 large egg yolks for the cake batter, at room temperature
- ½ cup superfine sugar for the cake batter, or regular white sugar
- 2 tbsp all purpose flour for the cake batter
- 1 tbsp unsweetened cocoa powder for greasing and dusting the ramekins
Instructions
Cooking
- Make the center. Stir 1/2 cup chips and the cream over low heat until smooth and let it cool and thicken. Heat the oven. Preheat to 425 degrees F and grease six ramekins or muffin cups, dusting with cocoa.
- Melt. Melt 1 cup chips with the butter until smooth and cool for a few minutes.
- Whisk. Whisk eggs, yolks, and sugar until light, then stir in the chocolate and fold in the flour.
- Fill. Add batter to each mold, a teaspoon of ganache in the middle, then more batter to 3/4 full.
- Bake. Bake 12 to 14 minutes until the edges are firm and the middle jiggles.
- Serve. Rest 1 minute, flip onto plates, dust with cocoa, and serve with ice cream.
Notes
Substitutions: Use semi sweet chips and regular white sugar if needed. Serve with vanilla ice cream, whipped cream, or fresh berries.
Tips: Do not overbake, since the center should stay soft. Use pasteurized eggs for anyone at higher risk.
Storage: Ideal when eaten right away. Refrigerate leftovers up to 3 days and rewarm briefly in the microwave.