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Irresistible Molten Chocolate Cake Recipe with Vanilla Ice Cream

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A quick and easy molten chocolate cake with a gooey center, paired perfectly with vanilla ice cream for a warm and cold dessert experience.

Ingredients

Scale
  • 6 tablespoons unsalted butter (85 grams), plus extra for greasing
  • 4 ounces bittersweet or semi-sweet chocolate, chopped
  • 3/4 cup granulated sugar (150 grams)
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup all-purpose flour (65 grams)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Lightly butter four 6-ounce ramekins and dust them with cocoa powder to prevent sticking. Set aside.
  2. In a double boiler or microwave-safe bowl, gently melt the 6 tablespoons of unsalted butter with the 4 ounces of chopped bittersweet chocolate. Stir every 20 seconds if microwaving until smooth and fully combined, about 3-4 minutes total.
  3. In a separate mixing bowl, whisk together 2 large eggs, 2 large egg yolks, and 3/4 cup granulated sugar until pale, slightly thickened, and sugar is mostly dissolved, about 2-3 minutes.
  4. Slowly pour the melted chocolate and butter into the egg mixture while whisking continuously to temper the eggs and avoid scrambling.
  5. Stir in 1 teaspoon pure vanilla extract and a pinch of salt.
  6. Sift 1/2 cup all-purpose flour over the mixture and gently fold it in using a spatula until just combined. Avoid overmixing.
  7. Divide the batter evenly into the prepared ramekins.
  8. Place ramekins on a baking sheet and bake in the center of the preheated oven for 12-14 minutes. The edges should be set but the center slightly soft and jiggly.
  9. Remove from oven and let cakes sit for 1 minute. Run a butter knife around edges to loosen and carefully invert each cake onto a dessert plate.
  10. Serve immediately topped with a generous scoop of vanilla ice cream.

Notes

Use room temperature eggs for best texture. Butter and dust ramekins with cocoa powder to prevent sticking. Adjust baking time slightly depending on your oven and ramekin size. A slight jiggle in the center indicates perfect molten texture. Use high-quality bittersweet or semi-sweet chocolate for best flavor. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use coconut oil instead of butter and plant-based ice cream.

Nutrition

Keywords: molten chocolate cake, chocolate dessert, easy dessert, quick dessert, homemade dessert, chocolate cake with molten center, vanilla ice cream dessert

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