Molten Chocolate Cakes

These little cakes with their gooey chocolatey interior are the perfect treat to celebrate the New Year. Crushed peppermint or candy canes make for a delicious and seasonal topping.

STEP ONE – Preparations

  1. Set the oven to 400°F with an oven rack in the middle.
  2. Spray 4 6-ounce ramekins with canola spray and place them on a baking sheet.
  3. Get out a large mixing bowl and a whisk.

STEP TWO – Assemble and Bake

Ingredients:

⅓ cup of unsalted butter
½ cup of semi-sweet chocolate chips
1 cup of powdered sugar
3 eggs
1 teaspoon of vanilla extract
1 cup of all-purpose flour
¼ cup of unsweetened cocoa powder

Instructions:

  1. In the large bowl, melt the butter and chocolate chips for 30-45 seconds in the microwave.
  2. Whisk together until they’re completely melted.
  3. Mix in the sugar, followed by the eggs and vanilla.
  4. Add the flour and cocoa powder and stir to just combine.
  5. Divide the batter into the 4 ramekins.
  6. Bake for 12 minutes. Check to see if the edges are brown and the middle is a little soft. Add another minute or two in the oven if needed.
  7. Let the cakes cool for 1 minute and then invert each one (turn upside down) onto 4 plates.
  8. Top with crushed peppermint and serve warm.

Recommended serving size: 1 lava cake

Exchanges: 3 starch, 2 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

30 thoughts on “Molten Chocolate Cakes

  1. 4 ramekins? Are you sure one serving is not lethal? Looks to me pretty rich. (I am stepping on your chain – meaning messing with you.) I realize and appreciate your attention to healty(ish) fare. Thank you.

    Liked by 2 people

  2. Ooooooh yes, this looks delicious! I love chocolate and the gooeyness looks pretty perfect as I often find cake can be a little dry (which is why I always have chocolate & toffee sauces to hand!) Quick question, just as I have plain flour and self-raising flower in the cupboard at the moment rather than all-purpose flour – would either of those be suitable or not, do either of you think? I’ve messed up a cookie recipe before pretty badly by using the wrong flour so I think I should probably just use only what’s specified in future!

    A fab, mouth-watering recipe! xx

    Liked by 2 people

    1. Thank you! I have a problem with chocolate cakes being dry too but this recipe is not at all that, nor is it too dense or heavy. To answer your question, plain flour would be the best subsitute and should work just fine for the recipe. Hope you enjoy it!

      Liked by 1 person

    1. Hi there! A ramekin is a small ceramic baking dish, kind of like a cupcake holder only for a cake. A pan would be too big and the bake time would be off. You could try with cupcake tins and cook for a shorter amount of time, that’s the best alternative we can think of. Let us know how it goes! Thanks!

      Like

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