I absolutely love making this for dessert, not just because everyone who eats it falls in love with it, but because it looks difficult, yet is deceivingly easy! With just 9 ingredients and about 30 minutes you can whip up a dense chocolate cake with a silky chocolate center that oozes rich, chocolate molten with the first slice of your fork. If you are a chocolate lover and looking for more chocolate desserts you need to try: No Bake Chocolate Tart with Oreo Crust, my favorite ever Small Batch Brownies, or this Chocolate Chip Cookie Skillet. Serve dusted with confectioners sugar, or go over-the-top and serve with sweetened whipped cream, or a generous scoop of french vanilla ice cream and chocolate sauce and enjoy.
Reasons Why You Will Love My Chocolate Molten Cake
It’s easy and impressive Needs no chill time in the refrigerator. Just out of the oven and it’s ready to serve! Make ahead if you need to! Store the batter tightly covered in the refrigerator for up to 2-3 days and bake away when ready for a sweet treat. This recipe make individual cakes, so you can have one all to yourself! Best combination of ingredients to squelch all your chocolate cravings.
Bittersweet chocolate: Be sure to use a quality chocolate, and not chocolate chips for best results. Espresso powder: Adding expresso amps ups the chocolate flavor! It’s optional and will still be delicious if you don’t add it in. Eggs: Room temperature eggs will mix into the batter more easily, and evenly and become more airy. Pro tip: separate the egg yolks when the eggs are cold, and then let them come to room temperature. Cold eggs are easier to separate. Vanilla: I always use real Vanilla, imitation vanilla can leave a bitter taste. Confectioners sugar: will give you the sweetness you are after. You can substitute granulated sugar for the confectioners sugar if needed. Flour: You just need a little bit of flour to bind this batter together. All-purpose is perfect. If you are looking to use other flours, almond flour is also a great substitute. 
