(A Gooey, Decadent Dessert in No Time!)
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: ~25 minutes
Ingredients
- 1/2 cup (115g) unsalted butter
- 1 cup (170g) semisweet or bittersweet chocolate chips
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional, but why not?)
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Grease and flour 6 individual ramekins or a single 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
- Melt the Chocolate and Butter:
- In a microwave-safe bowl, melt the butter and chocolate chips together. Heat in 20-second intervals, stirring in between, until completely smooth and melted. (You could also do this on the stove, but microwaving is faster, and who has time?)
- Mix Sugar, Eggs, and Vanilla:
- Stir the sugar into the melted chocolate mixture until combined.
- Beat in the eggs, one at a time, followed by the vanilla extract. The mixture should look smooth and glossy.
- Add the Flour and Salt:
- Sift the flour and salt into the bowl and fold it into the mixture until fully incorporated. The batter will be thick, which is perfect for that gooey center!
- Spoon the Batter into Ramekins or Cake Pan:
- Divide the batter evenly among the ramekins (or pour it into the prepared cake pan). Don’t fill them all the way to the top – about 3/4 full is perfect!
- Bake the Cake:
- Bake the ramekins for 12-15 minutes or the whole cake for about 15 minutes. The outside should be set, but the center should still look slightly wobbly and soft. That’s the sweet spot for a molten center.
- Cool for a Few Minutes:
- Let the cakes cool for 2-3 minutes before running a knife around the edges to loosen them. If you made individual cakes, you can flip them onto plates.
- Serve and Enjoy:
- Dust with powdered sugar or top with vanilla ice cream or whipped cream (optional, but encouraged). Cut into it and watch the chocolate goo ooze out!
Do’s and Don’ts
DO:
- Serve this warm! The gooey center is what makes this cake irresistible.
- Experiment with a little espresso powder or a pinch of cinnamon for extra flavor depth.
DON’T:
- Overbake! If you do, you’ll lose that oozy center. Keep an eye on it – better to underbake than overbake.
- Forget the dusting of powdered sugar. It adds a little extra sweetness and makes it look fancy!
Pro Tips:
- You can make this cake in advance and refrigerate it. Just bake it right before serving for that fresh-out-of-the-oven magic.
- For an extra fun twist, throw in some chopped hazelnuts or raspberries into the batter before baking.
This Quick Fondant Chocolate Cake is a fast, fuss-free dessert that packs all the indulgent chocolatey goodness you crave, with the bonus of that molten center that will make anyone’s day! 🍫✨
