Description

An indulgent chocolate dessert with a rich, gooey molten center, served warm with a scoop of vanilla ice cream and fresh raspberries—pure decadence in every bite.

Ingredients

Units Scale

1/2 cup unsalted butter
4 oz semi-sweet chocolate (high quality)
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1/8 teaspoon salt
2 tablespoons all-purpose flour
Butter and cocoa powder (for preparing ramekins)
Vanilla ice cream and fresh raspberries, for serving
Powdered sugar, for dusting

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Instructions

Preheat oven to 425°F (220°C). Grease 4 ramekins with butter and dust lightly with cocoa powder.
In a heatproof bowl over simmering water (or microwave), melt butter and chocolate together until smooth. Let cool slightly.
In a mixing bowl, beat eggs, egg yolks, sugar, and salt until thick and pale.
Gently fold in melted chocolate mixture, then sift in flour and fold again until just combined.
Divide batter evenly among prepared ramekins.
Bake for 12–13 minutes until the edges are firm and centers are soft.
Let cool for 1 minute, then carefully invert onto dessert plates.
Dust with powdered sugar, add a scoop of vanilla ice cream, and garnish with raspberries. Serve immediately.

Notes

Do not overbake; the center should remain molten.
You can prepare the batter ahead of time and refrigerate until ready to bake.
Use high-quality chocolate for best flavor and texture.

Nutrition

Serving Size: 1 cake
Calories: 410
Sugar: 20g
Sodium: 85mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 6g
Cholesterol: 180mg