My Secret Molten Chocolate Cake
I wanted a little something sweet, but nibbling on a chocolate bar just wasn't satisfying. So, I adapted a larger recipe into this easy version. I adjusted the ingredient amounts and through a lot of trial and error, I finally came up with this recipe.
If you bake it too long, it will turn into regular chocolate cake, so be careful But it will still be good like that ) If you make it without sugar, the inside will turn out moist instead of melty, so follow the amount of sugar listed in the recipe. Recipe by Necchan
My Secret Molten Chocolate Cake
I wanted a little something sweet, but nibbling on a chocolate bar just wasn't satisfying. So, I adapted a larger recipe into this easy version. I adjusted the ingredient amounts and through a lot of trial and error, I finally came up with this recipe.
If you bake it too long, it will turn into regular chocolate cake, so be careful But it will still be good like that ) If you make it without sugar, the inside will turn out moist instead of melty, so follow the amount of sugar listed in the recipe. Recipe by Necchan
Cooking Instructions
- 1
Break up the chocolate bar and put in a heatproof bowl with margarine.
- 2
Microwave uncovered, for 40 seconds. Mix with a whisk to melt the chocolate. Preheating the oven to 355ºF/180ºC.
- 3
Add an egg and sugar to the mixture from Step 2 and mix well with a whisk. Add cocoa powder and cake flour and mix well.
- 4
Pour into a ramekin and bake in a 355ºF/180ºC oven for 10 minutes. ※ If using paper muffin cups, shorten the baking time.
- 5
Use the temperature and baking time in this recipe as a guide and adjust to your own oven.
- 6
If not eating immediately, microwave for around 30 seconds (at 500 W) to make it melty again.
- 7
You can use any kind of cocoa and chocolate you like. Milk chocolate is ok too, but it may make it sweeter.
- 8
Someone said that this turned out delicious without the cocoa, so if you don't have cocoa, try making this anyway.
- 9
Margarine can make it a little salty, so if that bothers you, use unsalted butter instead.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
My Secret Chocolate Cake My Secret Chocolate Cake
I adapted the recipe my mother taught me to simplify the procedure.In Step 4, the key is to whip the meringue until it forms stiff peaks!In Steps 6 and 10, after adding the flour and cocoa powder and butter, mix as little as possible! Cut and fold it together.In Step 24, do not let the cream boil! You just need to warm it up! Recipe by Mareko
-
Molten Chocolate Cake Molten Chocolate Cake
My boss asked me to make warm sweets for winter.If you bake it for too long, it won't be creamy inside, so check it when the surface has cracked.If it's not creamy inside without cracking the surface, it means the cooking temperature is too high, so reduce 5-10°C and keep checking. Recipe by Mi- -
Easy Molten Chocolate Cake Easy Molten Chocolate Cake
I just wanted an easy way of making this.I want to have a small treat during my breaks.For a grown-up taste, you can try adding a teaspoon of brandy or rum.Adjust the baking time according to your oven. (The picture shows ramekins that are about 7 cm in diameter.)It's hard to see in the picture, but I lined the ramekins with aluminum cups. It's like a half-baked chocolate cake. Recipe by @rinna -
Molten Chocolate Cake Molten Chocolate Cake
I created this because my friend really wanted to eat it.I used sweet chocolate, but when you are using normal chocolate, please decrease the amount of granulated sugar. The baking time differs depending on the oven and mold, but even if you cook it too long, you can enjoy it as a chocolate cake. Recipe by ko-ko -
Molten Chocolate Cake Molten Chocolate Cake
It might be time consuming because you have to make the ganache in another bowl...But I thought of a beautiful and hearty cake. The flavor depends on the liquor and the chocolate, so enjoy making it.Make the batter after the ganache hardens. If the meringue bubbles are popped, the batter wouldn't rise, so be careful not to over mix. Store in room temperature, lower than 20℃ or in the refrigerator. Microwave for 10 seconds right before eating! The chocolate cream inside will become runny. Recipe by Choco makaron -
Creamy Molten Chocolate Cake Creamy Molten Chocolate Cake
I wanted to try making molten chocolate cakes. It don't require making a ganache, and you could use margarine instead of butter! It's simple but delicious. If making these as a gift, you could bake these in a mold as well. You could also bake these in a cute mugs and give as-is as a wonderful present.For coating the ramekins with butter, it's convenient if you have a silicon brush.You can switch margarine for butter. It was still delicious. If you have a chocolate bar, you can make this anytime.If you are going to reheat these after they cools, if you microwave for too long, they become regular chocolate, so be careful. Recipe by Tomumaro -
Easy Molten Chocolate Cake Easy Molten Chocolate Cake
Great for a snack or a present.Mix! Mix! You just have to mix! That's all.It's easy to make and you can do it all in 20 minutes, but it's also a hit when given as a gift.If you make this using small cups, it will yield more. In this case, reduce the baking time. Recipe by Paru-ta -
Easy Melty Molten Chocolate Cake Easy Melty Molten Chocolate Cake
I couldn't help but feel that the thick juicy chocolate in the center was undercooked so I now make chocolate fondant without any flour.My second oldest daughter emailed me asking if these could be made without a mold, so I added step 9. I hope you can all enjoy the thick, creamy, and delicious chocolate.In my oven, 8 minutes leaves the chocolate too syrupy, but 10 minutes is a little too much, so 9 minutes is just right.If the cakes cool down, the chocolate center tastes like a truffle and I like that, but you can always microwave the cake for 20 seconds at 600w to get the center thick and creamy again.Be careful not to burn yourself when flipping the cakes at step 8. Recipe by nokko.t -
Melt-in-your-mouth Molten Chocolate Cake Melt-in-your-mouth Molten Chocolate Cake
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 -
Molten Chocolate Cakes Molten Chocolate Cakes
It takes minutes to prepare these amazing little cakes. They are a moist outer cake with a liquid chocolate sauce that flows out when cut open. I served them with strawberry ice cream today but vanilla is great or your favorite flavor and top with whipped cream and fresh fruit for a great dessert!
-
Creamy and Rich Easy Molten Chocolate Cake Creamy and Rich Easy Molten Chocolate Cake
You can make this quickly and easily, even though it's super delicious. The creamy and rich chocolate will come out from inside.I used Ghana milk chocolate, but you can use black chocolate, and make it a grown-up taste. It's also rich and delicious If you bake it too long, the insides will harden, so please adjust the baking time accordingly. Recipe by maimai
More Recipes
Comments