Craving Satisfied: How To Make Chili’s Molten Chocolate Cake That Melts In Your Mouth

Craving that irresistible, gooey chocolate lava cake from Chili’s? Now, you can recreate this culinary masterpiece in the comfort of your own kitchen with our comprehensive guide on how to make molten chocolate cake from Chili’s. Follow our step-by-step instructions and relish in the melt-in-your-mouth goodness that will tantalize your taste buds.

Ingredients

For the Cake:

• 1 cup (120g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (60g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 4 ounces (113g) semisweet chocolate, finely chopped
• 1/2 cup (120ml) heavy cream
• 1 tablespoon (15g) unsalted butter

Instructions

Prepare the Cake Batter:
1. Preheat oven to 400°F (200°C). Grease and flour four 6-ounce ramekins.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.

Fill the Ramekins:
5. Divide the batter evenly among the prepared ramekins. Fill each ramekin about 3/4 full.

Bake the Cakes:
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Make the Chocolate Ganache:
7. Place the chocolate in a heatproof bowl.
8. Heat the heavy cream and butter in a small saucepan over medium heat until the butter is melted and the cream is just simmering.
9. Pour the hot cream mixture over the chocolate and let sit for 1 minute.
10. Whisk until the chocolate is completely melted and smooth.

Assemble the Molten Chocolate Cakes:
11. While the cakes are still warm, carefully invert them onto dessert plates.
12. Top each cake with a generous spoonful of the warm chocolate ganache.

Variations

• Add a Raspberry Swirl: Before baking, spoon a spoonful of raspberry jam or preserves into the center of each cake batter.
• Use Different Chocolate: Swap out the semisweet chocolate for dark chocolate or milk chocolate for a richer or sweeter ganache.
• Garnish with Whipped Cream: Top the molten chocolate cakes with a dollop of whipped cream for an extra touch of indulgence.

Tips

• For a gooier center, bake the cakes for a shorter amount of time.
• To ensure the cakes release easily from the ramekins, make sure they are well-greased and floured.
• Let the cakes cool for a few minutes before inverting them to prevent them from breaking.
• If the ganache is too thick, add a little more heavy cream. If it’s too thin, add a little more chopped chocolate.

FAQ

1. Can I use self-rising flour instead of all-purpose flour?
Yes, you can use self-rising flour, but omit the baking powder and baking soda.

2. How do I know when the cakes are done baking?
Insert a toothpick into the center of a cake. If it comes out with just a few moist crumbs attached, the cakes are done.

3. Can I make the molten chocolate cakes ahead of time?
Yes, you can make the cakes up to 2 days ahead of time. Store them in the refrigerator and reheat them in the oven before serving.

Conclusion: Savor the Sweetness

Indulge in the ultimate chocolatey treat with our foolproof guide on how to make molten chocolate cake from Chili’s. Each bite of this decadent dessert will melt in your mouth, leaving you craving more. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will empower you to create a restaurant-quality masterpiece that will impress your family and friends alike. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will satisfy your sweet tooth and leave you with memories to savor.