Molten Chocolate Cake from Chili's features a warm, gooey chocolate center encased in a rich, moist chocolate cake, topped with a scoop of creamy vanilla ice cream and drizzled with decadent chocolate sauce, delivering an irresistible blend of warm and cold indulgence.
Equipments
- Mixing bowls
- Whisk
- Electric mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Microwave-safe bowl (for melting chocolate)
- Ramekins or mini cake molds
- Baking sheet
- Oven
- Ice cream scoop
- Saucepan (for chocolate sauce, optional)
- Plate (for serving)
Ingredients
- 1/2 cup (115g) unsalted butter
- 6 oz (170g) semi-sweet chocolate
- 1 cup (120g) powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup (32g) all-purpose flour
- 1/4 teaspoon salt
- Vanilla ice cream
- Chocolate sauce
Semi-sweet chocolate is key to achieving the perfect balance of sweetness and bitterness in your molten chocolate cake, while unsalted butter ensures precise control over salt levels in the recipe. Accurate measurement of powdered sugar and flour helps maintain the cake's moist texture and rich flavor. Using large eggs and additional egg yolks contributes to the cake's fudgy center and structural integrity. Vanilla extract enhances the overall flavor profile without overpowering the chocolate. Your experience will be more authentic when you pair the warm cake with creamy vanilla ice cream and drizzle it with chocolate sauce, just like the Molten Chocolate Cake from Chili's copycat menu.
Instructions
- Preheat oven to 425°F (218°C). Grease ramekins.
- Melt butter and semi-sweet chocolate in microwave-safe bowl; whisk until smooth.
- Whisk in powdered sugar until combined.
- Add eggs and egg yolks; whisk until fully incorporated.
- Mix in vanilla extract.
- Gently fold in flour and salt using rubber spatula.
- Divide batter evenly into prepared ramekins.
- Place ramekins on baking sheet.
- Bake for 12–14 minutes, until edges are set but center is still soft.
- Remove from oven; let cool 1 minute.
- Carefully invert cakes onto plates.
- Top each cake with a scoop of vanilla ice cream.
- Drizzle with chocolate sauce.
- Serve immediately.
Substitution
Molten Chocolate Cake from Chili's copycat menu delivers a luscious center of melted chocolate surrounded by a tender cake exterior, enhanced by smooth vanilla ice cream and rich chocolate sauce. You can substitute semi-sweet chocolate with dark or milk chocolate depending on your sweetness preference, but adjust the powdered sugar accordingly to maintain balance. If ramekins are unavailable, small oven-safe bowls or muffin tins can be used for baking the cakes. When melting chocolate, use a double boiler or microwave in short intervals to prevent burning. Vanilla ice cream can be replaced with whipped cream or a fruit sorbet for a lighter contrast.
Tips
Ensure the ramekins are thoroughly greased to prevent the molten cake from sticking when inverted. Watch the baking time closely; overbaking will solidify the center, losing the signature gooey texture. Use a gentle folding technique when incorporating flour to maintain a light batter and avoid toughness. Your molten chocolate cake pairs best with fresh vanilla ice cream and warm chocolate sauce for the ultimate contrast in temperature and flavor.
Nutritions
Molten Chocolate Cake from Chili's is high in calories and fat due to its rich ingredients such as unsalted butter (115g) and semi-sweet chocolate (170g). Each serving provides a substantial amount of sugar, with 1 cup (120g) of powdered sugar contributing to the overall sweetness. The eggs and egg yolks supply protein, while the small amount of flour and salt balance the texture and flavor. Your indulgence also includes vanilla ice cream and chocolate sauce, which add additional sugars and fats, making this dessert a calorie-dense treat best enjoyed in moderation.
Storage
Store leftover molten chocolate cake in an airtight container at room temperature for up to 1 day to maintain its soft texture. For longer storage, refrigerate the cake without the ice cream and sauce for up to 3 days, then reheat gently in the microwave before serving. Your vanilla ice cream should be kept frozen separately to preserve its creamy consistency.
Variation or Alternatives
Swap semi-sweet chocolate with dark chocolate for a more intense cocoa flavor in your molten cakes. Substitute vanilla ice cream with salted caramel or raspberry sorbet to introduce a contrasting flavor profile. Instead of melting chocolate in the microwave, use a double boiler on the stovetop to ensure a smoother, more controlled melt. If you prefer a gluten-free option, replace all-purpose flour with almond flour for a nutty twist without compromising texture.
Allergies
Molten Chocolate Cake from Chili's contains common allergens such as eggs, dairy (butter and vanilla ice cream), and gluten (all-purpose flour). You should be cautious if you have allergies to any of these ingredients, as exposure could trigger reactions ranging from mild to severe. Cross-contamination with other allergens is also possible during preparation.
Why this recipe?
Molten Chocolate Cake from Chili's restaurant is beloved for its rich, gooey center surrounded by a warm, moist chocolate cake that delivers a perfect balance of sweetness and texture. The dessert's indulgent, melty core pairs exquisitely with vanilla ice cream, enhancing the overall flavor experience. You will find trying the copycat recipe worth it because it allows you to recreate that restaurant-quality treat at home, saving money while impressing guests with a decadent dessert. Replicating this iconic dish also offers the satisfaction of mastering a classic culinary technique that appeals to chocolate lovers everywhere.