Over the years, I’ve tasted my fair share of chocolate desserts—but few can rival the sheer indulgence of a perfectly baked molten chocolate cake. Rich, warm, and oozing with gooey chocolate from the center, it’s the kind of dessert that instantly feels special. But what makes this version truly unforgettable is the unexpected, savory edge of smoked salt.
This recipe strikes a beautiful balance: intense bittersweet chocolate, buttery richness, and a delicate smokiness that lingers on your tongue. It’s the kind of dish that earns gasps at the dinner table—and it’s surprisingly easy to make in under 30 minutes.
Molten Chocolate Cakes with Smoked Salt
Decadent molten chocolate cakes with a gooey center and a touch of smoked salt. These rich, fudgy desserts are perfect for special occasions or a luxurious chocolate fix.
Prep: 15 min | Cook: 14 min | Total: 29 min
Servings: 4 servings
Ingredients
- 4 oz bittersweet chocolate (60-70% cacao)
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup all-purpose flour
- ½ tsp smoked salt
- ½ tsp vanilla extract
- Additional melted butter and cocoa powder for greasing ramekins
Instructions
- Preheat the oven to 425°F (220°C). Grease 4 ramekins with melted butter and dust with cocoa powder to prevent sticking.
- In a heatproof bowl, melt the chocolate and butter together using the microwave in 30-second intervals or over a double boiler. Stir until smooth and let cool slightly.
- In another bowl, whisk together sugar, eggs, and egg yolks until thick and pale.
- Fold the melted chocolate mixture into the egg mixture gently to keep the batter airy.
- Sift in the flour, then add vanilla extract and smoked salt. Stir until just combined.
- Pour the batter into the prepared ramekins, filling each about ¾ full. Place on a baking tray.
- Bake for 12–14 minutes, until edges are set but centers remain slightly jiggly.
- Let rest for 1 minute, then carefully run a knife around the edge and invert onto serving plates. Garnish with a pinch of smoked salt. Serve warm, optionally with vanilla ice cream.
Nutrition
- Calories: 450 kcal
- Fat: 32 g
- Carbs: 35 g
- Protein: 6 g
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Facebook PinterestWhy This Recipe Works
These cakes are a masterclass in contrast. The high oven temperature ensures the outside sets quickly while keeping the inside molten and luscious. The eggs and sugar are whipped to incorporate air, which helps the cakes puff without the need for leavening agents. And that smoked salt? It enhances the deep cocoa flavor and elevates every bite with a hint of savory mystery.
Ingredients You’ll Need
- 4 oz bittersweet chocolate (60–70% cacao)
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup all-purpose flour
- ½ tsp smoked salt
- ½ tsp vanilla extract
- Additional melted butter and cocoa powder for greasing ramekins
Step-by-Step Instructions
1. Prep Your Ramekins
Start by preheating your oven to 425°F (220°C). Grease 4 ramekins with melted butter and dust with cocoa powder. This prevents sticking and gives the cakes their signature crust.
2. Melt Chocolate & Butter
Combine chopped chocolate and butter in a heatproof bowl. Melt in the microwave in 30-second bursts (stirring in between), or use a double boiler. Set aside to cool slightly.
3. Whisk Eggs and Sugar
In a large bowl, whisk together the sugar, eggs, and yolks until pale and slightly thickened—about 2 minutes. This step adds structure and lightness to your batter.
4. Combine Wet Ingredients
Slowly fold the chocolate-butter mixture into the egg mixture. Take care not to deflate it too much.
5. Add Flour, Vanilla & Smoked Salt
Sift in the flour and stir gently until just combined. Then add the vanilla extract and smoked salt.
6. Fill & Bake
Pour the batter into prepared ramekins, filling each ¾ full. Place on a baking tray and bake for 12–14 minutes. The cakes should be puffed and set around the edges but still soft and jiggly in the middle.
7. Invert & Serve
Let rest for 1 minute. Use a small knife to loosen the edges, then invert onto serving plates. Top with a tiny pinch of smoked salt for dramatic flair. Optional: add a scoop of vanilla ice cream.
Pro Tips for Perfect Lava Cakes
- Use quality chocolate. The flavor of the dessert depends heavily on it.
- Don’t overbake. A minute too long can set the center—aim for that gooey middle!
- Smoked salt matters. It’s not just salt—it’s a flavor enhancer that complements the chocolate’s depth beautifully.
- Make ahead tip: You can prep the batter in ramekins and chill them. Just bring to room temp and bake right before serving.
Serving Suggestions
Pair these molten cakes with:
- Vanilla or coffee ice cream
- A dusting of powdered sugar
- Fresh raspberries or sliced strawberries
- A drizzle of espresso or caramel sauce
FAQ
Q: Can I substitute regular salt?
You can, but the smoked salt adds a special depth you’ll miss. If using sea salt, use slightly less.
Q: Can I make these in advance?
Yes! Fill the ramekins, cover, and refrigerate for up to 24 hours. Let them come to room temperature before baking.
Q: Can I use milk chocolate?
Technically yes, but the sweetness might overpower the dish. Bittersweet or dark chocolate is ideal here.
There’s something magical about cracking into a warm, tender cake only to find a river of molten chocolate inside. Add that final pinch of smoked salt, and it’s not just dessert—it’s an experience.
