How to Make Molten Chocolate Cake

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder reduces calories while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while adding sweetness.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Preheat the oven to 400°F.

Grease 8 4-ounce ramekins or 6 6-ounce ramekins with non-stick cooking spray and sprinkle with a few tablespoons of granulated sugar.

Arrange the ramekins on a rimmed baking sheet and set aside.

In a large microwavable bowl, combine butter and dark chocolate.

Microwave on high in 30-second intervals for about 2 minutes until almost melted, whisking every 30 seconds for even melting.

Remove the melted chocolate mixture from the microwave and whisk in the sugar until well combined.

Pour in heavy cream and vanilla extract, whisking until smooth.

Whisk in all-purpose flour until just combined.

In a medium-sized bowl, add eggs and beat on high speed with a handheld mixer until pale yellow and airy, about 5 minutes.

Using a rubber spatula, fold the well-beaten eggs into the chocolate mixture until completely blended; the batter will be thin and bubbly.

Using a small ladle, pour the batter into the prepared ramekins, filling each almost full.

Place the baking sheet in the oven and bake for about 13 to 14 minutes until set around the edges but still have pockets of melting chocolate in the centers.

Let the cakes stand for a few minutes before inverting them onto individual serving plates and sprinkling with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens