Mini Molten Chocolate Cakes
All you need is 7 ingredients and 25 minutes(ish) and voila! You have a warm, gooey chocolate dessert that is sure to please a crowd (of 4). Recipe was adapted from Brown Butter Blondie’s recipe for Gluten-Free Molten Chocolate Pots found here.
1 stick butter, plus more for greasing ramekins
3/4 cup plus 2 tbsp. semi-sweet chocolate chips
2 eggs, room temperature
3/4 cup sugar
2 tbsp. flour
1/2 cup white chocolate chips
powdered sugar and vanilla ice cream for serving
Preheat oven to 400°F and place a baking sheet into oven.
Butter the bottoms and sides of 4 ramekins and set aside.
Using a double broiler, melt together the stick of butter and semi-sweet chocolate chips. Once smooth, set aside to cool slightly.
Meanwhile, in a separate bowl combine eggs, sugar, and flour until smooth.
Once chocolate has cooled a bit, add the egg mixture to the chocolate and gently mix until blended. Next, fold in white chocolate chips.
Divide the mixture between the ramekins and place on the hot baking sheet.
Bake for 18-20 minutes or until the tops of the cakes are shiny and cracked. Allow to cool slightly and serve with a dusting of powdered sugar and a scoop of ice cream.
Chocolate lover? Check out my other decadent chocolate recipes here!
