Hamdi Saidani This Pioneer Woman Molten Chocolate Cake is a gooey and decadent recipe, which is made with rich dark chocolate and a foolproof molten ganache center. It’s the ultimate comfort food recipe, ready in under 4 hours with mostly hands-off time.
Pioneer Woman Molten Chocolate Cake Ingredients
For a guaranteed gooey center every time.
For the Molten Chocolate Ganache Centre:
- ½ cup dark chocolate chips or semi-sweet chocolate chips
- 4 tbsp heavy cream
For the Cake Batter:
- 1 cup dark chocolate chips or semi-sweet chocolate chips
- 7 tbsp (100g) unsalted butter, cubed
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ½ cup caster/superfine sugar
- 2 tbsp all-purpose flour
To Serve:
- Vanilla ice cream or fresh cream
- Cocoa powder or powdered sugar, for dusting
- Fresh strawberries or raspberries
How To Make Pioneer Woman Molten Chocolate Cake
A step-by-step guide to perfectly oozing lava cakes.
- Make the Ganache Center: In a microwave-safe bowl, combine ½ cup of chocolate chips and the heavy cream. Microwave in 20-second bursts, stirring in between, until the chocolate is melted and the mixture is smooth. Let it cool on the counter for 10 minutes.
- Chill the Ganache: Refrigerate the ganache for about 3 hours, or until it’s firm enough to scoop into balls.
- Prep the Oven and Moulds: Preheat the oven to 390°F (200°C). Generously grease 4 small pudding moulds or ramekins with butter, then dust the insides with cocoa powder, tapping out any excess.
- Melt Chocolate and Butter: For the cake batter, place 1 cup of chocolate chips and the cubed butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until completely melted and smooth. Let it cool for 5 minutes.
- Mix the Batter: In a separate large bowl, whisk together the whole eggs, egg yolks, and sugar until well combined. Pour the slightly cooled chocolate-butter mixture into the eggs and mix until smooth.
- Fold in Flour: Add the flour and gently fold it through the batter until it is just combined. Be careful not to over-mix.
- Assemble the Cakes: Fill each prepared mould about one-third of the way with batter. Place a heaping teaspoon-sized ball of the chilled ganache in the center of each. Top with the remaining batter, filling the moulds until about ½ inch from the top rim.
- Bake and Serve: Place the moulds on a baking sheet and bake for 20 minutes, or until the tops spring back when gently touched. Let the cakes stand for 2 minutes before carefully inverting them onto serving plates. Serve immediately with a scoop of ice cream and a dusting of cocoa powder.
Recipe Tips
For the most decadent molten chocolate cakes.
- What kind of chocolate should I use? Use a good quality semi-sweet or dark chocolate with no more than 50% cocoa. A higher cocoa content can make the cake batter too firm and prevent the ganache from becoming fully molten.
- How do I get the perfect molten center? The secret is the chilled ganache ball in the middle! Unlike other recipes that rely on underbaking the cake, this method creates a true liquid center that is guaranteed to ooze out when you cut into it.
- Can I use a muffin tin instead of moulds? Yes, a standard muffin tin will work, but the cakes will be smaller. This recipe will make 7-8 standard-sized muffin cakes; fill them almost to the top and bake for about 17 minutes.
- How do I store and reheat leftovers? You can store the baked cakes in the refrigerator for up to 4 days. The best part is, they reheat perfectly! Microwave a single cake for about 45 seconds, and the ganache center will become molten again without overcooking the cake.
What To Serve With Molten Chocolate Cake
The perfect accompaniments.
These rich cakes are best served warm and are elevated by:
- A scoop of high-quality vanilla bean ice cream
- A dollop of lightly sweetened whipped cream
- Fresh berries like raspberries or strawberries to cut the richness
How To Store Molten Chocolate Cake
Keeping your lava cakes fresh.
- Refrigerate: Store baked and cooled cakes in an airtight container in the refrigerator for up to 4 days.
- Reheat: To serve, place a cake on a plate and microwave for 30-45 seconds until the center is warm and gooey again.
Molten Chocolate Cake Nutrition Facts
An estimated guide per serving.
- Calories: 695 kcal
- Carbohydrates: 58 g
- Protein: 8 g
- Fat: 48 g
- Sugar: 46 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my molten cake not gooey inside?
Traditional lava cake recipes are often just underbaked, which can be tricky to get right. This recipe solves that problem by using a solid ganache truffle in the center. As the cake bakes, the ganache melts into a perfect liquid u0022lava,u0022 guaranteeing a gooey center every time, even if the cake itself is fully cooked.
Can I prepare molten lava cakes in advance?
Yes. You can prepare the batter and the ganache balls ahead of time. Store the batter covered in the fridge and the ganache balls in the freezer. When ready to bake, assemble the cakes in the moulds and bake, adding a few extra minutes to the baking time if the batter is cold.
What’s the best way to separate eggs?
It’s easiest to separate eggs when they are cold, as the yolk is firmer and less likely to break. However, the recipe calls for room temperature eggs for better mixing. So, separate the eggs right out of the fridge, then let the separated yolks and whites sit on the counter for about 15-20 minutes to come to room temperature before using.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chocolate Eclair Cake Recipe
- Pioneer Woman Tres Leches Cake Recipe
- Pioneer Woman Strawberry Cake Recipe
Pioneer Woman Molten Chocolate Cake Recipe
Description
The ultimate individual chocolate dessert, featuring a rich, moist chocolate cake with a guaranteed gooey, molten chocolate ganache center that oozes out perfectly every time.
Ingredients
Instructions
- Make ganache by melting chocolate and cream together. Chill for 3 hours until firm enough to scoop.
- Preheat oven to 390°F. Grease and cocoa-dust 4 small ramekins.
- Melt 1 cup chocolate and butter for the cake batter; cool slightly.
- Whisk eggs, egg yolks, and sugar. Mix in the melted chocolate mixture.
- Gently fold in the flour until just combined.
- Fill ramekins ⅓ full, add a ball of chilled ganache, and top with remaining batter.
- Bake for 20 minutes. Let stand 2 minutes before inverting onto plates to serve warm.
Notes
- u003cliu003eUse chocolate with 50% cocoa or less for the best molten texture.u003c/liu003eu003cliu003eThe ganache center is the key to a foolproof molten result, so don’t skip that step!u003c/liu003eu003cliu003eYou can use a standard muffin tin for smaller cakes; adjust baking time down to about 17 minutes.u003c/liu003eu003cliu003eLeftovers reheat beautifully in the microwave for about 45 seconds.u003c/liu003e
