
This recipe brings the beloved warm chocolate cake with a gooey molten center, a classic inspired by Chili's, right to your home kitchen.
Preheat your oven to 400°F (200°C). Grease four 6-ounce ramekins generously with butter, then dust lightly with cocoa powder or flour, tapping out any excess. Place the prepared ramekins on a baking sheet.
In a microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt in a double boiler over simmering water. Set aside to cool slightly.
In a medium bowl, using an electric mixer or whisk, beat the whole eggs, egg yolks, and granulated sugar until the mixture is light in color and slightly thickened, about 2-3 minutes.
Stir the vanilla extract into the egg mixture.
Gradually fold the slightly cooled chocolate and butter mixture into the egg mixture until just combined. Be gentle to maintain the air in the eggs.
Add the all-purpose flour and salt to the chocolate mixture. Gently fold until no streaks of flour remain. Do not overmix, as this can lead to a less tender cake.
Divide the batter evenly among the four prepared ramekins.
Bake for 12-15 minutes. The edges of the cakes should appear set and slightly puffy, but the center should still jiggle slightly when gently shaken. This is crucial for the molten center.
Carefully remove the ramekins from the oven and let them cool for just 1-2 minutes. Run a thin knife around the edge of each cake to loosen it.
Invert each cake onto a serving plate. If desired, dust with powdered sugar and serve immediately with a scoop of vanilla ice cream.
480 kcal
Calories
9g
Protein
50g
Carbs
30g
Fat