Ingredients with Measurements:
- 1/2 cup unsalted butter
- 8 oz. semisweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 large eggs
- 1/2 tsp. vanilla extract
- Pinch of salt
Special equipment needed:
- 6 ramekins
- Mixing bowl
- Double boiler or microwave
Step-by-step instructions:
1. Preheat oven to 425°F (218°C). Grease 6 ramekins with butter and dust with flour.
2. In a double boiler or microwave, melt the butter and chocolate chips together until smooth.
3. In a mixing bowl, whisk together the sugar, flour, eggs, vanilla extract, and salt.
4. Pour the melted chocolate mixture into the mixing bowl and whisk until well combined.
5. Divide the batter evenly among the 6 ramekins.
6. Bake for 12-14 minutes or until the edges are set and the center is still slightly jiggly.
7. Remove from the oven and let cool for 1-2 minutes.
8. Run a knife around the edges of the ramekins to loosen the cake.
9. Invert each ramekin onto a plate and gently tap to release the cake.
10. Serve immediately with a dusting of powdered sugar or a scoop of vanilla ice cream.
Time:
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Temperature:
425°F (218°C)
Serving size:
6 servings
Nutritional information:
Calories: 390
Fat: 23g
Saturated Fat: 14g
Cholesterol: 120mg
Sodium: 35mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 33g
Protein: 5g
Substitutions for ingredients:
- Milk chocolate chips or dark chocolate chips can be used instead of semisweet chocolate chips.
- Gluten-free flour can be used instead of all-purpose flour.
- Coconut sugar or brown sugar can be used instead of granulated sugar.
Variations:
- Add 1/2 tsp. of instant espresso powder for a mocha flavor.
- Add 1/4 cup of chopped nuts for a crunchy texture.
- Add 1/4 cup of chopped dried fruit for a fruity twist.
Tips and tricks:
- Be careful not to overbake the cake, as the center should still be slightly jiggly.
- Use room temperature eggs for best results.
- Serve with a dollop of whipped cream for added decadence.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a plate with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
- Fresh berries
- Mint leaves
- Whipped cream
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Coffee or espresso
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting advice:
- If the cake is not gooey enough, reduce the baking time by a minute or two.
- If the cake is too gooey, increase the baking time by a minute or two.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store leftover cake in the refrigerator to prevent spoilage.
Food history:
Molten chocolate cake, also known as chocolate lava cake, was invented in the 1980s by French chef Jean-Georges Vongerichten.
Flavor profiles:
Rich, chocolatey, gooey, decadent.
Serving suggestions:
Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Taste: Rich, Gooey, Chocolatey, Sweet, Decadent