Molten Chocolate Cake

Ingredients

• 200 g Dark chocolate 75% cocoa (Choose a chocolate with low sugar (about 5 g/100 g).)
• 130 g Unsalted butter (Melt with the chocolate.)
• 160 g Granulated sugar (Quantity adjusted according to the sugar already present in the chocolate.)
• 4 Eggs (Medium-sized eggs.)
• 50 g All‑purpose flour (Can be replaced by 50 g cornstarch for a gluten‑free version, or half cornstarch half almond flour.)

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 150 °C. Line the 20 × 20 cm square pan with parchment paper.

   Time: PT5M

   Temperature: 150°C

2. Melt the chocolate and butter

   Break the chocolate and butter into pieces, place them in a microwave‑safe bowl. Heat 20 s, remove, stir. Repeat until the mixture is smooth (about 1 min 30 s total).

   Time: PT1M30S

3. Let the chocolate‑butter mixture cool slightly

   Let the mixture rest for a few minutes so it is no longer too hot before adding the eggs.

   Time: PT5M

4. Whisk the eggs with the sugar

   In another bowl, whisk the 4 eggs with the 160 g sugar until the mixture becomes frothy and pale.

   Time: PT3M

5. Fold in the sifted flour

   Sift the 50 g flour over the egg‑sugar mixture and gently fold in with a spatula.

   Time: PT2M

6. Add the melted chocolate

   Pour the slightly cooled melted chocolate into the batter and mix until you obtain a homogeneous batter, scraping the sides of the bowl.

   Time: PT2M

7. Pour the batter into the pan

   Transfer the batter into the prepared pan, smoothing the top with the spatula.

   Time: PT1M

8. Bake

   Place the cake in the oven and bake for 23 minutes at 150 °C. Check doneness by inserting a knife blade: it should come out slightly moist for a molten centre.

   Time: PT23M

   Temperature: 150°C

9. Cool slightly

   Remove the pan from the oven and let the cake rest for 10 minutes before unmolding.

   Time: PT10M

10. Unmold and serve

    Carefully remove the parchment paper, transfer the cake to a rack, cut into portions and enjoy.

    Time: PT2M

Nutrition Facts

Calories

314

Protein

4 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate 75% cocoa: Dark chocolate 70% cocoa, Semi‑bitter chocolate
• Instead of Unsalted butter: Margarine (alters flavor)
• Instead of Granulated sugar: Powdered sugar, Coconut sugar
• Instead of Eggs: Flax‑seed egg substitute (for veg version)
• Instead of All‑purpose flour: Cornstarch, Almond flour

Equipment Needed

• 20 × 20 cm square pan
• Parchment paper
• Microwave
• Heat‑proof bowl
• Whisk
• Silicone spatula
• Oven
• Sieve (optional)

Critical Steps — Do Not Skip

• Melt the chocolate and butter without burning (microwave in 20 s intervals).
• Check the doneness with the knife blade to achieve the desired molten centre.

Chef Tips from the Video

• Use high‑quality chocolate (≥70 % cocoa) for an intense flavor.
• Add a pinch of salt to enhance the chocolate taste.
• Lightly dust with powdered sugar just before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap each slice in plastic film then place in a freezer bag; up to 2 months.

Room temperature: At room temperature, the cake keeps for up to 1 day.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator; let it come to room temperature before baking.
• The baked cake freezes very well; reheat lightly in the oven before serving.