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Applebees Triple Chocolate Meltdown

Applebees Triple Chocolate Meltdown
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A rich, warm, and intensely chocolatey individual molten chocolate cake that cracks open to reveal a gooey, fudgy center. The combination of a soft, cakey exterior and a liquid chocolate core delivers the ultimate indulgent chocolate experience.

Ingredients

Scale
  • 1/2 cup unsalted butter, cut into small cubes, plus more for greasing the ramekins
  • 1 tablespoon unsweetened cocoa powder, for dusting the ramekins
  • 8 ounces semisweet chocolate, finely chopped (use a good-quality bar, not chips)
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • Vanilla ice cream, for serving (optional)
  • Fresh raspberries, for garnish (optional)

Instructions

  1. Preheat the oven to 425°F / 218°C. Generously butter the interior of four 6-ounce oven-safe ramekins. Dust each with cocoa powder, tapping out the excess. This ensures the cakes release cleanly and adds a subtle chocolate note to the exterior.
  2. Place the chopped semisweet chocolate and cubed butter in a heatproof medium bowl. Set the bowl over a saucepan of barely simmering water (making sure the bowl does not touch the water). Stir occasionally with a rubber spatula until the mixture is completely smooth and glossy. Remove from heat and set aside to cool slightly for about 2 minutes.
  3. In a separate large bowl, combine the eggs, egg yolks, granulated sugar, vanilla extract, and kosher salt. Whisk vigorously for 2 minutes until the mixture is pale, thick, and doubled in volume. You should see distinct ribbon-like trails when you lift the whisk. This step is critical to creating the light, cakey structure.
  4. Pour the melted chocolate-butter mixture into the egg mixture. Use a rubber spatula to fold gently until just combined. Do not overmix or you will deflate the eggs, resulting in a dense cake.
  5. Sift the all-purpose flour over the batter. Gently fold with the spatula until the flour is fully incorporated and no white streaks remain. The batter should be thick, shiny, and smooth.
  6. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Place the filled ramekins on a small rimmed baking sheet for easy handling. Tap the baking sheet gently on the counter to release any air bubbles.
  7. Bake for exactly 14 to 17 minutes. The edges should be firm and set, and the center should jiggle like a loose pudding when gently shaken. Do not overbake, or the molten center will solidify. If you prefer a more cake-like texture, bake for 18 minutes.
  8. Remove from the oven and let the ramekins rest for exactly 1 minute. Run a small offset spatula or a thin knife around the inside edge of each ramekin to loosen the cake. Invert each ramekin onto a serving plate and let the cake drop onto the plate. Serve immediately while the center is still warm and flowing.
  9. For a classic presentation, place a generous scoop of vanilla ice cream next to the warm cake and garnish with fresh raspberries. The contrast of hot and cold, bitter chocolate and sweet cream, creates an irresistible dessert.

Notes

Store leftover batter (before baking) in the refrigerator, covered with plastic wrap, for up to 2 days. To reheat, let come to room temperature for 30 minutes, then bake as directed. Baked cakes are best served immediately; unbaked ramekins can be frozen for up to 1 month. To bake from frozen, add 3 to 5 minutes to the baking time, watching carefully until edges are set and center is soft.

Nutrition

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