Melt-in-your-mouth Molten Chocolate Cake

Name: Melt-in-your-mouth Molten Chocolate Cake
Yield: 2 servings
Cuisine: American
Ingredients: 55 grams Chocolate; 40 grams Unsalted butter; 10 grams ☆Cake flour; 10 grams ☆Pure cocoa powder; 1 large egg; 18 grams Sugar; 1 Any kind of powdered sugar that won't melt

cookpad.japan @cookpad_jp

I made these to suit my liking for subtly sweet desserts. I tried to come up with a recipe that could be made with 1 bar of chocolate and 1 egg. The photo above was taken awhile after the cakes came out of the oven so the chocolate's started to harden, but when just baked they're much gooier.

Bring the egg to room temperature before using. Be careful not to over-cook, otherwise they'll just become regular chocolate cakes. If making for adults, do try adding in a teaspoon of Cointreau, rum, etc. Recipe by milkcrown

cookpad.japan @cookpad_jp

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Ingredients

2 servings

55 gramsChocolate
40 gramsUnsalted butter
10 grams☆Cake flour
10 grams☆Pure cocoa powder
1 largeegg
18 gramsSugar
To decorate
1Any kind of powdered sugar that won't melt

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Steps

1

Chop the chocolate, and place in a bowl with the butter. Melt in a double broiler.
2

Mix together the cake flour and pure cocoa powder, then sift.
3

Aside from the the Step 1 mixture, warm the eggs in a double broiler while whisking. Add the sugar and, using your finger to test, remove from the broiler once the mixture is warm to the touch.
4

Add the Step 2 mixture to the Step 1 chocolate and butter (should be about 30°C) and mix with a whisk.
5

Add the whisked egg from Step 3 to the Step 4 mixture and gently mix with a whisk.
6

Pour into muffin cups, and bake for 10-12 minutes in an oven preheated to 180°C. Once baked, leave to cool on a wire rack.
7

Fresh from the oven, the chocolate is molten and absolutely delicious. If they've gone cold, please heat them in the microwave before eating so that the chocolate melts. For these four pictured cakes, I used twice the listed ingredient quantities.
8

If heating the cold cakes in the microwave, be sure to remove any aluminium muffin wrappers etc. first, as they are not safe to microwave.
9

To bake in ramekins: lightly grease the ramekins with vegetable oil, dust with cake flour using a tea strainer, then pour in the batter.
10

You can make 3 cakes if using 7.5 cm diameter ramekin molds, since they have thicker walls than the muffin cups. In this case, reduce baking time to 9 minutes. They will continue to cook once removed from the oven, so please eat straight away.
11

Baking time will vary from oven to oven, so test by sticking a skewer into the centres two minutes early. They're done if thick batter sticks to the skewer.