Chocolate Cake

A decadent individual chocolate cake with a warm, molten centre that flows like when you cut into it. Crisp on the outside, gooey and rich on the inside — an impressive dessert that comes together in just 20 minutes.

⏱️
Prep Time
10 min
🍳
Cook Time
12 min
👥
Servings
2 people
📊
Difficulty
Medium
🍫
Course
Dessert
Chocolate Cake
Instructions
1

Preheat & prep moulds

Preheat your oven to 220°C (200°C fan). Generously butter two ramekins or small oven-safe moulds, then dust them with cocoa powder, tapping out the excess. This prevents sticking and ensures a clean unmould.

💡 Don’t skip greasing — it’s the secret to a perfect unmould
2

Melt chocolate & butter

Break the dark chocolate into pieces and place in a heatproof bowl with the butter. Melt together using a double boiler (bowl over simmering water) or in the microwave in 30-second bursts, stirring between each. Let it cool slightly.

💡 Don’t overheat — chocolate burns easily. Remove as soon as it’s smooth
3

Whisk eggs & sugar

In a separate bowl, whisk together the whole eggs, egg yolks, and powdered sugar until the mixture turns pale, thick, and slightly fluffy — about 2 minutes. Add the vanilla extract and a pinch of salt, and whisk briefly to combine.

4

Combine & fold in flour

Pour the slightly cooled chocolate mixture into the egg mixture and fold gently with a spatula until smooth and glossy. Sift in the flour and cocoa powder, then fold again until just combined — do not overmix.

💡 Overmixing develops gluten and makes the cake tough instead of gooey
5

Fill the moulds & bake

Divide the batter evenly between the two prepared ramekins, filling them about ¾ full. Place on a baking tray and bake in the preheated oven for 10–12 minutes. The edges should be set and firm, but the centre should still have a slight wobble.

⏱️ Timing is everything — 10 min = very runny, 12 min = lightly gooey
6

Rest, unmould & serve

Remove from the oven and let the cakes rest in the moulds for exactly 1 minute. Run a knife around the edge, place a dessert plate on top, and carefully invert. Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream.

🍫 Serve within 2 minutes of unmoulding for the best flow!

✨ Vanshika’s Tips

  • Use good quality dark chocolate (70% cocoa or above) — it makes a huge difference to the flavour.
  • The batter can be made ahead and refrigerated for up to 24 hours — just bake straight from the fridge, adding 1–2 extra minutes.
  • Every oven is different — do a test run with one ramekin first to find your perfect bake time.
  • Serve with vanilla ice cream, fresh raspberries, or a dollop of whipped cream for contrast.
  • For a healthier twist, use 85% dark chocolate and reduce the sugar by half.