How to make easy molten chocolate cake at home - The Dallas Morning News

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If you’re staying in on Valentine’s Day, make it extra special with your favorite meal and a decadent Flourless Molten Chocolate Cake. Naturally gluten-free and made with only six ingredients, this molten cake has the elements of a classic chocolate cake as well as a soufflé.

Chocolate molten cakes are often found on restaurant menus, but you can easily make your own, with cake-like texture on the outside, gooey chocolate lava on the inside.

Making these molten chocolate cakes is not as complicated as it seems. It is a two-step process of melting the butter and chocolate together and combining it with the granulated sugar and cornstarch. Once these ingredients are combined, slowly beat in the eggs and egg yolks. The combination of the eggs and yolks makes for a super dense cake that will bake to a cake-like texture around the edges, but will keep a soft and liquid center.

Once the batter is prepped, it needs to be refrigerated for 30 minutes to allow it to cool and thicken. While the batter is chilling, prepare individual ramekins with melted butter or cooking spray and sprinkle with cocoa powder to ensure that the cakes come out of the ramekins.

Scoop the batter into the prepared ramekins, bake the cakes, and then gently place an inverted plate on the top of each ramekin to release the cakes. The cakes can also be served in the ramekins for a clean and easy presentation.

Now, add garnishes! Adding fresh raspberries, strawberries or other fresh fruit is a great and delicate option, or try ice cream, caramel sauce and fresh whipped cream.

Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at joyoliver.com.

Flourless Molten Chocolate Cake by Kristen Massad(Kristen Massad)

Flourless Molten Chocolate Cake

1 1/4 cups semi sweet chocolate chips

3/4 cup (1 1/2 sticks) unsalted butter, plus extra for lining ramekins

1 1/4 cups granulated sugar

1/4 cup cornstarch

4 eggs

4 egg yolks

Spray 6-8 individual ramekins with nonstick cooking spray or brush them with melted butter and sprinkle with cocoa powder to ensure cakes will come out of the ramekins.

Combine the chocolate and butter in a microwave-safe bowl. Microwave on high in 30-second increments until the chocolate and butter are melted and smooth; set aside.

In a mixing bowl with paddle attachment, combine the granulated sugar and cornstarch. Pour the melted chocolate into the mixing bowl and continue mixing on low speed until fully combined. Slowly add the eggs and egg yolks to the chocolate mixture and mix on medium speed until all eggs are incorporated. Pour the batter into a bowl or container and refrigerate for 30 minutes (the batter will thicken).

While the batter is chilling, preheat the oven to 350 F and place the prepared ramekins on a baking sheet.

Scoop the batter into ramekins and fill 3/4 full. Bake for 18-20 minutes until the sides of the cake look baked but the center still looks soft.

Remove the ramekins from the oven and allow them to cool for 2-3 minutes. Serve the cakes in the ramekins or gently place an inverted plate.

Once the cake releases from the ramekins, garnish and serve immediately!

Make ahead: If you would like to prepare these ahead of time, make the batter 2-3 days before your event and place in an airtight container in the refrigerator. When you are ready to use, allow the batter to come to room temperature, scoop the batter into ramekins on the day of your event, and then bake 18-20 minutes before you are ready to serve. If you bake the batter when it is cold, it will require a longer baking time (approximately 25 minutes).

Makes 6-8 ramekins.

Flourless Molten Chocolate Cake by Kristen Massad(Kristen Massad)

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