We’ve all ordered it–that hot, soft centered individual sized chocolate cake.  Its decadent and amazing. Served with confectioner’s sugar, whipped cream, and a few scoops of vanilla ice cream–and is there really anything better?

Okay–so i’ll stop short of calling these Godiva cakes or Molten Lava Cakes as you’ve all become accustomed to ordering at your everyday American Restaurant.  This version isn’t quite as liquid-y with the chocolate center.  The filling in these Individual Soft Centered Cakes may not be quite as runny–but rest assured, the center is delicious.  Cut into the cake, and you’ll find a warm, chocolate syrup filling.  This cake is no consolation prize!

So it pains me a little bit to share this recipe–not because it’s not AMAZING–but I like basking in the “ooohing” and “ahhing” I get every time I serve this dessert.  People naturally assumed I meticulously crafted the dessert or exerted myself doing so.  Ummm…not so much.

This is soooooooooooooooooooo easy!  It barely takes anytime and in my opinion?  It’s almost fool proof.  Try it.  Your guests will be left stunned at how amazing these are…and you’ll be left with energy to actually enjoy their company.

As a side note, I did make some Chocolate Lava/Godiva Cakes this Christmas for my boss (it was his Secret Santa Gift!) that were out of this world.  Recipe will come soon!

Individual Soft Centered Chocolate Cake (Molten Chocolate Cake)

4 servings

Ingredients

  • 4 ounces 60% Cacao Bittersweet Chocolate Baking Bar
  • 8 tablespoon(s) unsalted butter (1 stick)
  • 2 large eggs
  • 2 egg yolks only
  • 1/3 cups sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cake flour

Directions

  1. Melt butter and chocolate in double boiler. Preheat oven to 450°F.  Whip eggs, yolks, sugar, and vanilla with a mixer for 10 minutes on high speed.
  2. Fold melted chocolate and butter into the egg mixture. Fold in flour just until combined.
  3. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins.
  4. Bake for about 9–10 min or just until the top and sides are set.   The center will be quite soft.
  5. Let cake sit out of the oven for about 2 minutes, then unmold onto a plate.
  6. Serve with vanilla ice cream, whipped cream, fruit–or whatever you please.
  7. Enjoy!
Original Recipe from The Ghirardelli Chocolate Cookbook
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