Molten Chocolate Cake (Fondant au Chocolat)
Beginner’s Baking: Easy Molten Chocolate Cake Recipe
Craving a rich, decadent dessert? This Molten Chocolate Cake is your answer! With simple ingredients and a straightforward process, it’s perfect for beginner bakers. The magic lies in its texture: a slightly crisp exterior giving way to a warm, gooey chocolate center. This recipe yields approximately 12 cakes, depending on the size of your molds.
Ingredients- 200g Unsalted Butter
- 200g Dark Chocolate (for coating/baking)
- 4 Large Eggs
- 60g Cake Flour (or all-purpose flour)
- 32g Cocoa Powder
- 100g Granulated Sugar
Cooking Instructions
Step 1
Begin by cracking 4 large eggs into a mixing bowl. Gently whisk them until just combined. Avoid over-whisking; you want to break up the yolks and incorporate them smoothly with the whites.
Step 2
Add the 100g of granulated sugar to the whisked eggs. Stir well to ensure the sugar starts to dissolve.
Step 3
Gently heat the egg and sugar mixture over a double boiler (bain-marie). Place the bowl over a saucepan with simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir continuously with a whisk or spatula until the sugar granules are completely dissolved and the mixture feels smooth to the touch. Be careful not to overheat.
Step 4
In a separate heatproof bowl, combine the 200g of unsalted butter and 200g of dark chocolate. Place this bowl over the simmering water (double boiler) and stir gently until both the butter and chocolate are fully melted and smooth. Ensure the chocolate doesn’t burn.
Step 5
Once the butter and chocolate mixture is smooth and fully melted, gradually pour the warm egg and sugar mixture into the chocolate mixture.
Step 6
Using a spatula, gently fold the ingredients together until just combined and smooth. Be careful not to overmix, as this can affect the final texture. You want a homogenous, glossy batter.
Step 7
Sift the 60g of cake flour and 32g of cocoa powder together directly into the chocolate batter. Sifting helps to prevent lumps and ensures an even distribution of dry ingredients.
Step 8
Gently fold the sifted dry ingredients into the batter using a spatula until no streaks of flour remain. Stop mixing as soon as it’s combined to maintain a tender cake.
Step 9
Transfer the batter into a piping bag. If you don’t have a piping bag, a sturdy plastic bag with the corner snipped off will work perfectly. This makes filling the molds neat and even.
Step 10
Line muffin tins with paper liners. Pipe the batter into each liner, filling them about two-thirds to three-quarters full. This allows room for the cake to rise slightly without overflowing.
Step 11
Bake in a preheated oven at 200°C (390°F) for 10 minutes. The cakes should be set around the edges but still soft in the center. Once baked, remove them from the oven. For a beautiful finish, dust with powdered sugar. Serve immediately while warm to enjoy the delightful molten center!
