French Molten Chocolate Cake
Easy recipe for a delicious and decadent French style moelleux au chocolat or molten chocolate cake. This cake is very easy to make and is prepared with dark chocolate, salted butter, sugar, eggs, and flour. It is served with fresh basil (or mint) and your choice of berries, ice cream, or sorbet.
• 200 g dark chocolate for baking (200 grams = 7 ounces)
• 100 g salted butter (100 grams of butter=3.5 ounces)
• 100 g sugar (100 grams of sugar=3.5 ounces)
• 2 tbs flour
• 3 eggs
• A few basil leaves – you can also use mint leaves
• Fresh berries
• Ice cream or sorbet
In a thick bottom pan, melt the chocolate and the butter on medium heat. Mix constantly to avoid the ingredients from sticking and burning. Remove from heat as soon as the chocolate is liquid and place it in a bowl at room temperature. You can also melt the chocolate and salted butter using the double broiler method, use a heatproof mixing bowl and place it over a sauce pan with a small amount of simmering hot water.
Preheat the oven at 210c (410F) – or 400F if your oven doesn’t have the option to heat to 410F.
Add the eggs to the melted chocolate and butter, mix well, for best results use a handheld whisk.
Next use a spoon to add mix in the sugar, mix well and add the flour. Stir until you obtain a smooth mix.
Lightly grease a rectangular bread baking mold by coating it with butter on all inner sides. This cake can also be baked in ramekins if you want molten lava chocolate cakes.
Pour the mix in the bake mold and bake for ~15- 20 minutes at 400F (or 13-15 minutes at 210c/410F). The cake will be done when the edges start to get golden and separate from the baking mold. The center might still be soft.
If baking in individual ramekins, they will be done after baking for 10-12 minutes at 400F.
Let the cake cool down for 5 minutes for the rectangle mold or 3 minutes for the ramekins, then gently remove it from the mold.
Serve the cake immediately with fresh berries and basil or mint. You can also serve it with ice cream, whipped cream, berry sauce, etc.
Notes: The cake can be kept in the fridge and consumed cold later on. You can also give it 20-30 seconds in the microwave if you prefer it warm and soft.