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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.

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.

Pour the melted and slightly cooled dark chocolate into the egg yolk mixture. Whisk until fully incorporated and smooth, forming a dark brown batter.

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.

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).

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.

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.

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.

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.

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.

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.


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.

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.

Pour the melted and slightly cooled dark chocolate into the egg yolk mixture. Whisk until fully incorporated and smooth, forming a dark brown batter.

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.

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).

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.

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.

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.

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.

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.

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.
