Here's a question for up and coming bakers: What happens when you take the flour out of a chocolate cake? Chances are you might end up with a molten cake. To recap, a molten cake (aka lava cake) is a small, flourless cake (usually chocolate flavored) that's soft on the outside and gooey on the inside. Often times this dessert appear challenging to make considering its peculiar consistency but it's actually somewhat simple to make and can be easily experimented with. For reference, here's a simple recipe for a mint chocolate molten cake.

As for today's variant, it's one that takes inspiration from a red velvet cake, another dessert that was already covered here. It's just as simple as regular molten cake. In fact, it's even simpler than regular red velvet cake in comparison. This variant won't feel complete without buttercream frosting. So this recipe will include it, but it's also pretty easy to make for those who are worried.

The recipe

Batter ingredients

  • 1 stick (113 g) butter
  • 4 oz (120 g) bittersweet chocolate
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/4 (50 g) cup sugar
  • 3 tbsp flour
  • 2 tsp red gel food coloring
  • Extra butter and flour for dusting

Frosting ingredients

  • 2 cups (250 g) powdered sugar
  • 1 stick (113 g) unsalted butter
  • 1 1/2 tsp vanilla extract
  • 1-2 tbsp milk

Directions

  1. Preheat an oven to 200°F. Grease the insides of 6 ramekins (4-6 oz each) with butter, then dust with a little flour, shaking the excess out. Chill the ramekins in a refrigerator.
  2. Melt the butter, chocolate, and salt together in a bowl covering over a sauce pot filled to the 1/4 with simmering water, whisking them together. Remove the bowl from the heat to cool and stir in the vanilla extract. Cover with plastic wrap touching down on the chocolate to prevent a skin from forming.
  3. Beat the eggs and sugar together in a stand mixer or in a bowl with a whisk until smooth and thick. Beat in the melted chocolate until fully combined. Add the food coloring. Finally, gradually beat in the flour to complete the batter.
  4. Clean the stand mixer bowl and attachments for later use. Divide the batter among the chilled ramekins. Bake for 15 minutes or until the cakes turn firm on the outer region but remains jiggly in the center region. Remove and set aside to cool for 4 minutes.
  5. While the molten cakes cool, move on to make the buttercream frosting. Beat together the powdered sugar, butter and vanilla extract in the cleaned stand mixer until light and fluffy. Beat in the milk by the tablespoon until it the mixture reaches the desired consistency.
  6. To remove the molten cakes from the ramekins, run a sharp knife around the edges and turn them over onto plates. Serve the molten cakes immediately topped with the buttercream frosting.

Serves: 6

Variations

  • Blue velvet - Substitute blue gel food coloring for the red type.
  • Cream cheese frosting - Substitute cream cheese and heavy cream for the butter and milk respectively.
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