This molten chocolate cake is a rich, decadent treat that any chocolate fanatic will adore! The warm, gooey center is perfect when served with ice cream, and makes for a delicious holiday dessert ❤️ Molten Chocolate Cake Ingredients For the cake: 226g (2 sticks) salted butter 320g semisweet chocolate 1/2 cup cocoa powder Pinch of salt 8 large eggs 1 1/2 cups granulated sugar, divided (or 2 cups, if you want it more sweet) 4 tbsp all-purpose flour Pistachio cream (optional)* Instructions Preheat the oven to 350 degrees. Butter a 23cm (9-inch) round springform pan and line the base with parchment paper. Cut the butter and chocolate into pieces and melt together in a bowl set over a pot of simmering water (bain marie), stirring every 30 seconds, until smooth. Once the mixture is smooth, sift in cocoa powder and salt and stir to combine. Set aside. Separate the eggs, putting the whites into a large bowl of a stand mixer and the yolks into another medium bowl. Combine the egg yolks with 1 cup of sugar and whisk vigorously until the mixture becomes pale and fluffy. Set aside. Meanwhile, use a stand or handheld mixer to beat the egg whites, gradually adding the remaining sugar. Continue mixing until the egg whites have stiff, glossy peaks. You should now have three bowls that need to be mixed together. First, pour the melted chocolate mixture into the egg yolks and stir gently until fully incorporated. Then, slowly add about a third of the egg whites into the chocolate mixture and gently fold. Add the remaining egg whites and continue folding gently until the entire mixture is combined and no streaks of egg white remain. Try to keep as much air in the batter as possible. Pour about 1/3 of the cake batter back into another bowl to set aside for later. Add 2 Tbsp of flour to the remaining 2/3 of the batter and mix well, still being careful to preserve the air in the mixture. Pour the batter with the flour added into the prepared springform pan and bake for about 25-30 minutes, or until the cake is well risen and baked through. Remove from the oven and allow cake to cool in the tin for about 15 minutes. Leave the oven on during this time. *Pour the remaining 1/3 of the batter on top of the baked cake, spreading it gently to the edges. Return the cake to the oven for another 10-15 minutes, or until a thin crust has just formed on the top of the cake, but the batter is still very soft underneath. Remove from the oven and allow to cool slightly before serving. Remove the ring mold and slice into wedges. Serve warm with vanilla ice cream and fresh fruit, if desired. Bon appetit! *Note: I spread the pistachio cream on the cake after its first bake, then added the remaining batter on top. - @turkuazkitchen