Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Grease two ramekins with butter and lightly dust them with cocoa powder. This will ensure that the cakes come out easily after baking.
Prepare the Chocolate Mixture: In a heatproof bowl, combine the butter and chopped dark chocolate. Place the bowl over a pot of simmering water (double boiler method) and stir occasionally until the chocolate and butter melt together smoothly. Once melted, remove from heat and set aside to cool slightly.
Mix the Wet Ingredients: In another bowl, whisk together the eggs, sugar, vanilla extract, and salt until the mixture becomes pale and slightly frothy.
Combine the Mixtures: Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously. This will prevent the eggs from scrambling due to the heat of the chocolate.
Fold in the Flour: Sift in the flour and fold it gently into the chocolate mixture until fully incorporated. Be careful not to overmix.
Bake the Molten Cakes: Pour the batter evenly into the prepared ramekins, filling them about 3/4 full. Bake in the preheated oven for 12 to 14 minutes, or until the edges are set, but the center remains soft and slightly jiggly.
Serve: Once baked, remove the molten cakes from the oven. Let them cool for a minute or two, then gently run a knife around the edges to loosen the cakes from the ramekins. Invert the ramekins onto plates and carefully lift them off.
Optional Garnish: Dust the cakes with powdered sugar for an elegant touch. Serve immediately while the center remains molten and gooey!
Enjoy your rich, indulgent molten chocolate cakes, perfect for special occasions or a sweet, indulgent treat any time!
This recipe is entirely unique and inspired by classic molten chocolate cakes but with a fresh, homemade twist.
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