Easy Molten Chocolate Lava Cake (Moelleux au Chocolat)

Name: Easy Molten Chocolate Lava Cake (Moelleux au Chocolat)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 200 grams Dark Chocolate (Good quality, 60-70% cocoa); 70 grams Unsalted Butter (Cut into cubes for easier melting); 3 units Large Eggs (Separated into yolks and whites); 70 grams Granulated Sugar (Adjust to your sweetness preference); 20 grams All-Purpose Flour (Approximately 2 tablespoons); as needed dusting Cocoa Powder (For serving (optional))

Indulge in this effortlessly delicious and rich molten chocolate lava cake, a perfect dessert for any occasion. This recipe features a soft, airy chocolate batter with a decadent, gooey center, achieved by carefully folding in whisked egg whites and baking until just set. A true crowd-pleaser that's surprisingly simple to prepare.

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#chocolate

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Molten Chocolate Cake with Gooey Center

Recipe Information

15m

Prep Time

20m

Cook Time

35m

Total Time

Servings

Easy

French

Nutrition (per serving)

520

Calories

10g

Protein

50g

Carbs

35g

Fat

Baked Chocolate Moelleux on Plate

Ingredients

Dark Chocolate
(Good quality, 60-70% cocoa)
200 grams
Unsalted Butter
(Cut into cubes for easier melting)
70 grams
Large Eggs
(Separated into yolks and whites)
3 units
Granulated Sugar
(Adjust to your sweetness preference)
70 grams
All-Purpose Flour
(Approximately 2 tablespoons)
20 grams
Cocoa Powder
(For serving (optional))
as needed dusting

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Dusted Dessert

Instructions

0/10 completed

1
Melt the dark chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (bain-marie) or in a microwave-safe bowl in short bursts, stirring until smooth and fully combined.
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2m
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Melt the dark chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (bain-marie) or in a microwave-safe bowl in short bursts, stirring until smooth and fully combined.
2m
Ensure the water does not touch the bottom of the bowl when using a bain-marie to prevent seizing the chocolate.
2
Remove the melted chocolate mixture from the heat and allow it to cool slightly. Then, add the egg yolks, one by one, stirring well after each addition until fully incorporated.
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1m
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Remove the melted chocolate mixture from the heat and allow it to cool slightly. Then, add the egg yolks, one by one, stirring well after each addition until fully incorporated.
1m
Adding yolks to hot chocolate can scramble them; ensure the mixture is lukewarm.
3
Add the granulated sugar to the chocolate-egg yolk mixture and stir until well combined and the sugar begins to dissolve.
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1m
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Add the granulated sugar to the chocolate-egg yolk mixture and stir until well combined and the sugar begins to dissolve.
1m
Scrape down the sides of the bowl to ensure all ingredients are mixed.
4
Sift in the all-purpose flour and mix gently until just combined. Do not overmix, as this can develop the gluten and make the cake tough.
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1m
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Sift in the all-purpose flour and mix gently until just combined. Do not overmix, as this can develop the gluten and make the cake tough.
1m
Sifting flour prevents lumps and helps to incorporate it more easily.
5
In a separate clean bowl, whisk the egg whites with an electric mixer until stiff peaks form. The whites should be glossy and hold their shape when the whisk is lifted.
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3m
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In a separate clean bowl, whisk the egg whites with an electric mixer until stiff peaks form. The whites should be glossy and hold their shape when the whisk is lifted.
3m
Ensure your bowl and whisk are completely grease-free to achieve stiff peaks.
6
Gently fold one-third of the whisked egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
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2m
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Gently fold one-third of the whisked egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
2m
Use a spatula and a 'cut and fold' motion to preserve the air in the egg whites, which gives the cake its light texture.
7
Divide the batter evenly into greased and floured ramekins or a small baking dish. For individual cakes, use 4-6 ramekins.
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1m
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Divide the batter evenly into greased and floured ramekins or a small baking dish. For individual cakes, use 4-6 ramekins.
1m
Lightly dust the ramekins with cocoa powder instead of flour for an even richer chocolate flavor.
8
Bake in a preheated oven at 180°C (350°F) for approximately 15-20 minutes, or until the edges are set and a slight wobble remains in the center. The baking time will vary based on the size of your molds.
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18m
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Bake in a preheated oven at 180°C (350°F) for approximately 15-20 minutes, or until the edges are set and a slight wobble remains in the center. The baking time will vary based on the size of your molds.
18m
Do not overbake if you want a molten center. A toothpick inserted near the edge should come out clean, but a toothpick in the center should still have moist crumbs.
9
Remove from the oven and let cool in the ramekins for a few minutes before inverting onto serving plates. Alternatively, serve directly from the ramekins.
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5m
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Remove from the oven and let cool in the ramekins for a few minutes before inverting onto serving plates. Alternatively, serve directly from the ramekins.
5m
A quick chill in the fridge for 10-15 minutes can make unmolding easier if desired.
10
Dust with cocoa powder or powdered sugar before serving, if desired. Serve warm.
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1m
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Dust with cocoa powder or powdered sugar before serving, if desired. Serve warm.
1m
Serve with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream for an extra treat.