The Ultimate Chocolate Escape: How to Make a Perfect Molten Brownie With a Gooey Lava Center

Those who love chocolate more than anything else of the sweet world know what it feels like to find a truly delicious brownie cake with rich chocolate flavor and molten center. However, it’s not always easy to repeat the same texture or taste at home, which is why many still prefer getting brownies from high-class cafes or bakeries.

This recipe might change your life completely since there’s no doubt that these brownies will turn out in the best way for everyone who cooks them.

Ingredients: 175 g of dark chocolate, at least 72%, 175 g of butter, 4 eggs, 200 g of fine sugar or powdered sugar, 90 g of flour.

Prep some melted butter and cocoa powder to grease the molds. Preheat the oven right away, since making fondant dough is quick, so you'll want to pop the cupcakes in the preheated oven.

Break the eggs into a bowl. Add the sugar and beat with a mixer. Put the softened butter in another bowl. Take the butter out of the fridge in advance: it will be used to melt the chocolate for the biscuit and mix it with the butter.

Add the chocolate, broken into small pieces. Place the bowl in a water bath. Melt the chocolate completely, stirring the mixture a couple of times during the process.

Cool the chocolate mixture slightly before adding it to the beaten eggs so that they do not curdle. Then, add the melted chocolate to the egg mixture in small portions, in a thin stream, stirring constantly.

Add the sifted flour and mix thoroughly again, using the folding method (from the bottom up, as if gently scooping and folding).

Grease the baking forms with melted butter. The more thoroughly you grease them, the easier it will be to remove the fondant from the silicone. Sprinkle cocoa powder over the butter.

Fill the forms about 3/4 full with batter. Put the forms on a baking sheet and place them in a preheated oven.

Bake for 5 to 12 minutes. Do not open the oven door during this time. Check the fondant with your finger to see if it is ready: the top of the cupcake should be baked through but remain soft, which means the center will be liquid.

Let the finished cakes cool slightly. If you see that they don't slide easily and don't come out with minimal effort on your part, make it easier for yourself and gently turn the cupcakes over onto a plate.

Serve warm. For guests, cut them slightly so that the chocolate lava flows out a little or pour chocolate icing on top.