Copycat Chili’s Molten Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
Nonstick cooking spray
02 -
1 cup milk chocolate chips
03 -
1/2 cup unsalted butter
04 -
1 cup powdered sugar
05 -
Pinch of salt
06 -
3 whole eggs
07 -
1 egg yolk
08 -
1/2 teaspoon vanilla extract
09 -
1/4 cup + 2 tablespoons all-purpose flour
→ For Serving
10 -
Caramel sauce for drizzling
11 -
4 scoops vanilla ice cream
12 -
Chocolate magic shell topping
# Instructions:
01 -
Preheat the oven to 204 °C (400 °F). Generously coat four 1-cup oven-safe ramekins with nonstick cooking spray, ensuring even coverage for easy release.
02 -
Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth, about 1-2 minutes. Avoid overheating.
03 -
Gradually whisk the powdered sugar and a pinch of salt into the melted chocolate mixture until fully incorporated. Add the eggs, egg yolk, and vanilla extract, whisking until smooth and creamy.
04 -
Using a spatula, gently stir the flour into the chocolate mixture until just combined. Do not overmix to maintain a light texture. Evenly divide the batter among the prepared ramekins, filling each about 3/4 full.
05 -
Place the ramekins on a baking sheet for easier handling. Bake in the preheated oven for 13-15 minutes, or until the edges are set and the center remains soft. Monitor closely to prevent overbaking.
06 -
Remove the cakes from the oven and let cool in the ramekins for 2-3 minutes. Serve warm with caramel sauce, vanilla ice cream, and chocolate magic shell topping.