Molten Chocolate Cakes
Molten Chocolate Cakes

Hey everyone, Welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, molten chocolate cakes. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Molten Chocolate Cakes is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Molten Chocolate Cakes is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have molten chocolate cakes using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Molten Chocolate Cakes:
  1. for chocolate molten cakes
  2. 6 ounces semi sweet chocolate chopped, for best results use bar chocolate not chips
  3. 4 ounces unsalted butter (1 stick)
  4. 2 large eggs
  5. 2 large egg yolks
  6. 1/4 cup granulated sugar
  7. 1/8 teaspoon salt
  8. 2 tablespoons all purpose flour
  9. 1/2 teaspoon vanilla extract
  10. confectioner's sugar for dustimg
  11. for garnishes
  12. as needed Strawberry or vanilla ice cream,
  13. as needed Whipped cream,
  14. Chocolate covered strawberries or any fruit
Steps to make Molten Chocolate Cakes:
  1. Preheat oven to 450. Spray 4 - 6 ounce ramekins well with bakers spray. Set them on foil lined baking sheet
  2. Melt the butter and chocolate in the microwave or over a double boiler until melted and smooth
  4. In a bowl beat eggs, egg yolks,sugar, vanilla and salt until pale andd thickened about 2 minutes
  5. Fold in the chocolate and flour into the eggs until just well combined
  6. Spoon into ramekins evenly and bake about 12 minutes until the sides are firm but the center is soft
  8. Let cool just 10 seconds then place a serving plate inverted on top of ramekin and flip over, dust top with confectioner's sugar
  9. Serve immediately with ice cream, whipped cream and strawberries
  10. These can be made up to 12 hours ahead and refrigerated unbaked. Be sure to bring to toom temperature before baking

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