There must be hundreds of recipes for this delicious, chocolate lover’s dream come true but I’ve found it comes down to just two popular baking methods for Molten Chocolate Cake. One is made by preparing the chocolate batter, then placing a chilled chocolate ganache / truffle ball in the center, and covering it completely with additional batter. The center, made mostly of chocolate, melts and flows like lava when eaten. There’s nothing wrong with that idea!
However, I am partial to the second method which is a little easier. My favorite is achieved by simply under-baking the chocolate cake batter creating a “just right” middle that oozes a little without making a puddle of melted chocolate. For the chocolate lover like me, this is heaven. I’ve read that chocolate loses some of it’s flavor when baked and that’s why this little under-baked Molten Chocolate Cake has the intense taste we crave.
Molten Chocolate Cake is warm and gooey, sweet and rich, and it’s a good thing you can make just a few at a time as needed. This recipe is easily doubled or tripled for a dinner party, but is best served just after baking. The cakes can be made ahead of time and refrigerated (before baking), then brought to room temperature 30 minutes before baking. Most of all, if you’re looking to impress your guests with a warm-from-the-oven treat, this is the one!
Here are a few more chocolate cake recipes you might enjoy:
Chocolate Pudding Recipe by RecipeGirl Chocolate Pound Cake by The View from Great Island Chocolate Brownie Pudding Cake by Saving Room for Dessert Ding Dong Cupcakes by Carlsbad Cravings
