Molten Chocolate Cake
Molten Chocolate Cake
Ingredients
Molten Chocolate Cakes
- 4 tablespoons butter, softened
- 1/3 cup granulated sugar, plus more for ramekins
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate, melted
- 1 tablespoon Kaluah or Bailey’s Irish Cream
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat oven to 400 degrees. Generously butter 4 cups of a ramekin or 2 larger ones. I prefer using Pam spray for baking. Sprinkle with granulated sugar, and tap out excess. Set aside.
- In the bowl of an electric mixer, mix cream, butter, and sugar until light and fluffy. Add eggs, one at a time, making sure the whole egg is incorporated before adding the next.
- With the mixer on low speed, beat in flour and salt until just combined. Fold in chocolate. Be sure to scrape down the sides of the bowl. Divide batter evenly among prepared ramekins.
- Bake just until tops of cakes are set, 7 to 10 minutes for smaller ramekins. 10 to 12 minutes for larger ones. Remove from oven; let stand 10 minutes.
- Place your serving plate upside down on top of the ramekin. Flip over with two oven mitts. Dust with confectioners’ sugar and devour!
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