Nutritional values are estimates per serving
You crack it open and molten chocolate floods out. Every single time feels like an actual magic trick. Make this for someone you want to impress.
A note from us
Use proper baking chocolate bars not chocolate chips — chips contain stabilisers that prevent them melting smoothly and will ruin the molten centre. A good 70% dark chocolate bar is essential here. The timing is everything — 12-14 minutes at 200C with the centre still visibly wobbly when you take it out. If in doubt, underbake rather than overbake.
What you need 🛒
How to make it 👨🍳
Preheat the oven to 200°C / 390°F. Grease four small ramekins with a little Unsalted butter and dust the insides with Cocoa powder — tap out the excess. Refrigerate the ramekins while you make the batter.
Melt the Dark chocolate (70% cocoa) and Unsalted butter together in a heatproof bowl set over a pan of barely simmering water (a bain-marie), stirring until completely smooth. Remove from the heat.
Whisk together the Whole eggs, Egg yolks, and Caster sugar in a bowl until pale and slightly thickened.
Pour the melted chocolate mixture into the egg mixture and stir until combined.
Fold in the Plain flour with a spatula until just incorporated — a few folds is all it needs.
Pour the batter into the chilled ramekins. At this point you can refrigerate them for up to 24 hours.
Bake for 10–12 minutes — the edges should be fully set but the centre should still wobble when you shake the ramekin gently.
Run a knife around the inside edge and invert immediately onto a plate. Serve at once — the molten centre sets quickly.
