Fortunately the best approach to make them doesn't include anything confused and on the off chance that you don't have the little ramekins I use–and don't want to get them–you can utilize a biscuit dish. I'll tell you the best way to utilize both.
The mystery for how to make chocolate magma cakes is… well, there is no mystery by any stretch of the imagination. We're not just microwaving solidified chocolate cakes like Chili's does (no despise, you know how I adore Chili's!!!), yet we aren't hauling our hair out in disappointment either. You'll be brilliantly shocked at how EASY they truly are!
Cautiously turn the crisply prepared and warm magma cakes over onto plates and present with frozen yogurt, new berries, chocolate sauce, salted caramel, and so on! Since the flipping step can be somewhat dubious and in light of the fact that magma cakes are simply so flipping great (!!!)
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Ingredients
- 6 ounces (170g) high quality semi-sweet chocolate*
- 1/2 cup (115g; 1 stick) unsalted butter
- 1/4 cup (31g) all-purpose flour (spoon & leveled)
- 1/2 cup (60g) confectioners’ sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks*
- optional for topping: ice cream, raspberries, and/or chocolate syrup
Instructions
- Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
- Preheat oven to 425°F (218°C).
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
- Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
- Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm– the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
- Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
- Add toppings. Serve immediately.
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