Sweets · Restaurant

Molten Chocolate Cakes

Name: Molten Chocolate Cakes
Total time: 25 min
Cuisine: Restaurant
Ingredients: 3 oz dark chocolate (70%), chopped; 2 tablespoons unsalted butter; 3 large eggs; 2 tablespoons sugar; 1 scoop unflavored whey protein isolate (about 1/3 cup); 1/2 cup plain nonfat Greek yogurt; 2 tablespoons unsweetened cocoa powder; 1/2 cup plain skyr; 1/2 cup fresh raspberries

Dark chocolate cakes with a soft, flowing centre.

25 min total15 min activeMakes 4 cakes

High-proteinMethod in ProVegetarian

Molten cakes are a dinner-party trick that's easy at home: dark chocolate and butter melted together, whisked with eggs, a little sugar and a scoop of whey, then baked hot and fast so the centre stays soft. Turn them out onto plates and add a spoon of skyr and a few raspberries.

Ingredients

For 4 cakes.

Cakes

3 oz dark chocolate (70%), chopped
2 tablespoons unsalted butter
3 large eggs
2 tablespoons sugar
1 scoop unflavored whey protein isolate (about 1/3 cup)
1/2 cup plain nonfat Greek yogurt
2 tablespoons unsweetened cocoa powder

To serve

1/2 cup plain skyr
1/2 cup fresh raspberries

Method

Heat the oven to 450°F. Grease 4 ramekins with a little of the butter and dust with cocoa. Melt the chocolate and the rest of the butter together in the microwave in 20-second bursts, stirring.
Whisk the eggs and sugar until pale and thick, then whisk in the chocolate, whey, yogurt and remaining cocoa until smooth. Divide among the ramekins.

The rest of the method is in Short Order Pro

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Tips

The soft centre is lightly cooked egg. Bake 2 to 3 minutes longer for a set centre, or use pasteurized eggs, for anyone who should avoid undercooked eggs.
Butter and cocoa the ramekins well so the cakes turn out neatly.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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Cook it with timers

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