It all started with a lazy Sunday afternoon.And when that inner 7th grader came out and started taking way too many self-takes in PhotoBooth, I knew that I needed to get in the kitchen and make this day worthwhile. I headed to the kitchen armed with a recipe for a light version of Chocolate Molten Cake and my lovely ramekins
The recipe served eight. But I think you remember what happened the last time we had eight servings around this house. I was not about to let that happen again, so I halved the recipe to serve 4. Which I divided between 3 ramekins. Which was all eaten by 2 people.
They came out of the oven, and BAM. I fell in love with Molten at first bite. What exactly is Molten?
I give you… Molten.
Warm, fudgy Molten.
Dreamy Molten.
More Molten, please.
Would it be weird to name our firstborn Molten?
- All Purpose Flour – ¾ cup
- Sugar – ⅔ cup
- Unsweetened Cocoa Powder – ½ cup (divided)
- Baking Powder – 1½ tsp
- Salt – ½ tsp
- Low Fat 1% Milk – ½ cup
- Canola Oil – 3 tbsp
- Brown Sugar – ⅔ cup
- Semisweet Chocolate Chips – ¼ cup
- Vanilla Extract – 1 tsp
- Hot Water – 1¼ cups
- Boil 2 cups of water. Grease ramekins or baking dish.
- In a shallow dish, combine flour, sugar, cocoa, baking powder, and salt. Stir until mixed. (If you are making this in a large dish, you can do it right in the greased baking dish!)
- Add milk and oil. Mix until well combined and spread out. If using ramekins, pour the batter into the ramekins.
- Sprinkle brown sugar on top. Sprinkle chocolate chips on top.
- Add vanilla to hot water. Pour over the top of the batter and DO NOT MIX. It will look gross, but it will not taste gross when it’s all said and done. Trust me.
- Bake at 350 for 30 minutes if using a baking dish; about 15 if using ramekins.
Fortunately, this story has a perfectly sweet and molten-y ending. After devouring all four servings between the two of us, I realized that although the recipe was light…the only ingredient that I had forgotten to half was…
the oil.
Serves me right for trying to make these light! Don’t mess with Molten.
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These have great potential!… but something didn’t turn out quite right with mine. I cut the recipe in half and decided to use ramekins. However, my cakes were very cake-y and not very molten-y… at all. Maybe I didn’t put enough hot water on top? Or maybe 15 minutes is too long? Any suggestions?
Hmm. The water, brown sugar, and chocolate chips are what makes the molten as it bakes, so maybe adding more of those 3 things would help? Maybe adding another shot of oil to the batter would help, too? One last thing – maybe the size of your ramekins has something to do with it. Smaller ones don’t need as much bake time. Good luck Victoria! I hope it works out for you!
Hello,
Hello there,
My name is Ginger and i found a picture of your molten chocolate cake on tumblr and I would love to post your recipe on my wordpress. I would link and give credit of course to your lovely site. Let me know if I have your permission.
Best and thank you.
Ginger
p.s. i tried to your contact form, but it was not working…
Yep! Thanks for asking.
Hi Lindsay,
I am cooking for about 80 people soon, and I was wondering if I make the batter could it stand for a while until its time for it to go into oven? I have to prep a lot of things and I would love to know whether its possible for it to stand for about an hour or 2. Thank you. remona
Hi Remona, I don’t see why not… I would just adjust the cooking time slightly since the batter will be cool when you put it into the oven. Also, I would wait to put the water over the top until right before baking.
Thats great thank you Lindsay..
Hi! I was wondering if you could stick these in the fridge for later, and re-heat in the microwave… Will they still come out with the same molten-y texture?
Hi Lindsey,
How much of batter do you pour into the ramekins? 1/2 or 3/4 before pour the hot water mixture on top? and how much of hot water mixture do you pour on top of each ramekin?
Thanks
I just divided it evenly into the ramekins, but you don’t want to fill them more than 3/4 because they will overflow so use another ramekin if you need to. And same with the water: just divide it evenly amongst the ramekins. A few tablespoons should be plenty.