Molten Chocolate Cake (Twice-Baked)
Molten Chocolate Cake (Twice-Baked)
Ingredients
For the Chocolate Cake
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate, melted and slightly cooled
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 3 egg whites
- 2 tablespoons granulated sugar
- 1 tablespoon butter, softened, for greasing
- 1 tablespoon cocoa powder, for dusting
Instructions
- 1
Preheat oven to 350°F. Grease an 8-inch round baking pan with softened butter and dust with cocoa powder, tapping out any excess. Line the bottom of the pan with parchment paper if desired.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine 1/2 cup granulated sugar, egg yolks, and vanilla extract. Whisk vigorously until the mixture is pale yellow and creamy, about 2-3 minutes.
⏱️ 5 min
- 3
Pour the melted and slightly cooled dark chocolate into the egg yolk mixture. Whisk until fully incorporated and smooth, forming a dark brown batter.
⏱️ 3 min
- 4
Add the 1/4 cup unsweetened cocoa powder and all-purpose flour to the chocolate mixture. Whisk until just combined and a uniform, thick chocolate cake batter is achieved. Do not overmix.
⏱️ 2 min
- 5
In a separate clean bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Gradually add the 2 tablespoons of granulated sugar and continue beating on high speed until stiff, glossy peaks form (meringue).
⏱️ 5 min
- 6
Gently fold about one-third of the meringue into the chocolate batter using a whisk or spatula to lighten it. Then, gently fold in the remaining meringue in two additions until just combined, being careful not to deflate the batter.
⏱️ 4 min
- 7
Scoop out 1/2 cup of the prepared chocolate batter and set aside in a small bowl. This will be used for the molten layer.
⏱️ 1 min
- 8
Pour the remaining chocolate batter into the prepared 8-inch baking pan. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. This is the 'fully done' first bake. Remove from oven.
⏱️ 30 min•🌡️ 350
- 9
Carefully spoon the reserved 1/2 cup of chocolate batter onto the center of the pre-baked cake. Gently spread it evenly over the center, leaving a small border around the edges.
⏱️ 2 min
- 10
Return the cake to the oven for a very brief second bake, about 5-7 minutes, or until the molten layer is warm and slightly set around the edges but still gooey in the center. The top may appear slightly cracked.
⏱️ 7 min•🌡️ 350
- 11
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting onto a serving plate. Serve warm to enjoy the molten center.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Molten Chocolate Cake (Twice-Baked)
For the Chocolate Cake
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate, melted and slightly cooled
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 3 egg whites
- 2 tablespoons granulated sugar
- 1 tablespoon butter, softened, for greasing
- 1 tablespoon cocoa powder, for dusting
Instructions
- 1
Preheat oven to 350°F. Grease an 8-inch round baking pan with softened butter and dust with cocoa powder, tapping out any excess. Line the bottom of the pan with parchment paper if desired.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine 1/2 cup granulated sugar, egg yolks, and vanilla extract. Whisk vigorously until the mixture is pale yellow and creamy, about 2-3 minutes.
⏱️ 5 min - 3
Pour the melted and slightly cooled dark chocolate into the egg yolk mixture. Whisk until fully incorporated and smooth, forming a dark brown batter.
⏱️ 3 min - 4
Add the 1/4 cup unsweetened cocoa powder and all-purpose flour to the chocolate mixture. Whisk until just combined and a uniform, thick chocolate cake batter is achieved. Do not overmix.
⏱️ 2 min - 5
In a separate clean bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Gradually add the 2 tablespoons of granulated sugar and continue beating on high speed until stiff, glossy peaks form (meringue).
⏱️ 5 min - 6
Gently fold about one-third of the meringue into the chocolate batter using a whisk or spatula to lighten it. Then, gently fold in the remaining meringue in two additions until just combined, being careful not to deflate the batter.
⏱️ 4 min - 7
Scoop out 1/2 cup of the prepared chocolate batter and set aside in a small bowl. This will be used for the molten layer.
⏱️ 1 min - 8
Pour the remaining chocolate batter into the prepared 8-inch baking pan. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. This is the 'fully done' first bake. Remove from oven.
⏱️ 30 min•🌡️ 350 - 9
Carefully spoon the reserved 1/2 cup of chocolate batter onto the center of the pre-baked cake. Gently spread it evenly over the center, leaving a small border around the edges.
⏱️ 2 min - 10
Return the cake to the oven for a very brief second bake, about 5-7 minutes, or until the molten layer is warm and slightly set around the edges but still gooey in the center. The top may appear slightly cracked.
⏱️ 7 min•🌡️ 350 - 11
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting onto a serving plate. Serve warm to enjoy the molten center.
⏱️ 15 min