Are you ready to treat yourself to something truly special? These Vanilla Porter Molten Chocolate Cakes with Mascarpone Whipped Cream are the perfect dessert! Rich, gooey, and oh-so-decadent, they will definitely impress your family and friends.
Why Make This Recipe
It's hard to resist warm chocolate cake, especially when it has a molten center! This recipe uses a delightful blend of dark chocolate and Vanilla Porter beer, giving it a unique flavor that everyone will love. Plus, the mascarpone whipped cream on top adds a creamy touch that makes each bite even better. It's perfect for special occasions or a cozy night at home.
How to Make Vanilla Porter Molten Chocolate Cakes
Ingredients
- softened butter, for greasing
- 8 ounces dark chocolate, chopped
- 1 stick (8 tablespoons) salted butter
- 1/2 cup Breckenridge Brewery Vanilla Porter
- 6 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 4 squares semi-sweet or milk chocolate
- cocoa powder and/or chocolate shavings, for serving
- whipped cream or ice cream, for serving
Directions
- Preheat your oven to 375°F with a rack in the center. Grease four 8-ounce ramekins with softened butter.
- In a small saucepan, melt the dark chocolate and salted butter over low heat. Stir often until smooth, which should take about 5 minutes. Remove from heat and stir in the Vanilla Porter.
- In a medium bowl, whisk together 3 whole eggs, 3 egg yolks, sugar, and flour until combined. Gently stir in the melted chocolate mixture.
- Divide the batter evenly among the prepared ramekins. Place 1 square of chocolate into the center of each ramekin and gently push it into the batter.
- Put the ramekins on a baking sheet and bake for 15-20 minutes, or until the sides are set but the center is still a little loose.
- Let the cakes cool in the ramekins for 1 minute. Then run a thin knife around the edges and flip them onto plates. Remove the ramekins.
- Top each cake with a dollop of whipped cream and dust with cocoa powder or chocolate shavings. Serve immediately.
How to Serve Vanilla Porter Molten Chocolate Cakes
These cakes are best served warm, right out of the oven. The molten center is truly a treat! Add a scoop of vanilla ice cream or a generous spoonful of whipped cream on top for extra indulgence.
How to Store Vanilla Porter Molten Chocolate Cakes
If you have any leftovers (which is unlikely!), you can store them in the refrigerator for up to 2 days. Reheat them in the microwave for about 10-15 seconds before serving again to enjoy the gooey center.
Tips to Make Vanilla Porter Molten Chocolate Cakes
- Make sure your eggs are at room temperature. This helps the batter mix better.
- Don’t overbake! The center should be soft to get that perfect molten texture.
- You can prepare the batter ahead of time and store it in the fridge for up to a day. Just fill the ramekins and bake when you’re ready!
Variation
If you want to switch things up, try adding a pinch of sea salt to the tops before baking. This adds a nice contrast to the sweetness. You can also swap the Vanilla Porter for another flavored beer for a unique twist!
FAQs
Can I make these cakes ahead of time?
Yes, you can prepare the batter and store it in the fridge. Just bake when you’re ready to serve!
What can I use instead of beer?
If you prefer not to use beer, you can replace it with strong coffee or espresso for a rich flavor.
Can I freeze these cakes?
It’s best to eat them fresh, but you can freeze unbaked batter in ramekins for up to a month. Just bake from frozen, adding a few extra minutes to the baking time.
