This luxurious half-baked chocolate gâteau is the epitome of indulgence for any chocolate enthusiast. Striking the perfect balance between a dense cake and a soft mousse, its molten center and intense dark chocolate flavor offer a dessert experience that’s both elegant and deeply satisfying. Whether served warm for a gooey interior or chilled for a truffle-like texture, it’s guaranteed to impress.
Why You’ll Love This Recipe
- Deep chocolate flavor: Uses high-quality dark chocolate for rich, intense taste.
- Molten, fudgy center: Half-baked texture creates a decadent middle that melts in your mouth.
- Simple ingredients: Only a handful of pantry staples needed.
- Versatile serving options: Serve warm, chilled, or with various toppings.
- Quick to make: Prepped and baked in under an hour, perfect for last-minute desserts.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- dark chocolate (70% cocoa)
- unsalted butter
- granulated sugar
- large eggs
- all-purpose flour
- vanilla extract
- salt
directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan or an 8-inch round cake tin with parchment paper.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl over a saucepan of simmering water (double boiler). Stir until melted and smooth. Remove from heat and let cool slightly.
- Whisk Eggs and Sugar: In a large bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until the mixture becomes pale and slightly thickened. This step helps incorporate air and create a light texture.
- Combine: Gently fold the melted chocolate mixture into the egg mixture using a spatula. Sift in the flour and fold just until no dry streaks remain. Do not overmix.
- Bake: Pour the batter into the prepared pan and bake for 20 to 25 minutes. The edges should be set, but the center should still be slightly soft and jiggly—this gives the gâteau its signature half-baked texture.
- Cool and Serve: Let the gâteau rest for 10 minutes before removing from the pan and slicing. Serve warm for a molten, soft center or chill in the refrigerator for a dense, fudgy finish.
Servings and timing
Servings: 6–8
Prep time: 15 minutes
Cook time: 20–25 minutes
Cooling time: 10 minutes
Total time: 45–50 minutes
Variations
- Espresso boost: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
- Nutty twist: Fold in chopped toasted hazelnuts or almonds for added crunch.
- Flourless version: Omit flour for a denser, gluten-free result (note that the texture will be more molten).
- Liqueur infusion: Add a splash of coffee liqueur, rum, or orange liqueur for a flavor twist.
- Mini servings: Bake in ramekins for individual molten chocolate cakes.
storage/reheating
Storage: Store cooled gâteau in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm slices in the microwave for 10–15 seconds for a softer center. Alternatively, enjoy chilled for a firmer, truffle-like bite.
Freezing: Wrap slices in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
FAQs
What does “half-baked” mean in this recipe?
It refers to a dessert that is baked until the edges are set but the center remains soft, moist, and slightly gooey—similar to a lava cake.
Can I use milk chocolate instead of dark?
Dark chocolate is preferred for its rich flavor, but you can use milk chocolate for a sweeter version. Reduce sugar slightly if using milk chocolate.
How do I know when it’s done?
The edges should look set, while the center should still jiggle slightly when the pan is gently shaken. It will continue to firm up slightly as it cools.
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour substitute, or omit the flour entirely for an even more molten version.
What kind of chocolate should I use?
Use high-quality chocolate with at least 70% cocoa content. Avoid chocolate chips as they may contain stabilizers that affect texture.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time to 30–35 minutes, checking for doneness as usual.
Is this the same as a molten lava cake?
Similar in texture, but this gâteau is typically served in slices and has a denser, more fudgy consistency compared to individual lava cakes.
Can I make this ahead of time?
Yes. Bake ahead and chill, then reheat individual portions or serve cold depending on your preference.
What should I serve with it?
Whipped cream, vanilla ice cream, berries, or a dusting of cocoa powder all pair beautifully with the rich chocolate.
Why is my gâteau too runny or too firm?
Underbaking may cause excess runniness, while overbaking leads to a firm cake. Bake just until the center is jiggly but not liquid.
Conclusion
This Rich & Decadent Half-Baked Chocolate Gâteau offers an unforgettable dessert experience with its luxurious texture and bold chocolate flavor. It’s an elegant yet simple recipe that’s perfect for special occasions or a spontaneous chocolate craving. Serve it warm or cold, with cream or fruit—either way, it’s a guaranteed favorite.
PrintRich & Decadent Half-Baked Chocolate Gâteau
This rich half-baked chocolate gâteau delivers a luxurious balance between cake and mousse. With its fudgy texture and intense cocoa flavor, it’s the perfect dessert for any chocolate lover—especially when served warm or chilled with cream or berries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 7 oz (200 g) dark chocolate (70% cocoa)
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- ¼ cup (30 g) all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan or round cake tin with parchment paper.
- In a heatproof bowl over simmering water, melt the dark chocolate and butter together. Stir until smooth, then remove from heat and let cool slightly.
- In a separate mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until pale and slightly thickened.
- Gently fold the melted chocolate mixture into the egg mixture until combined.
- Sift in the flour and fold gently just until incorporated—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until the edges are set but the center remains slightly soft and jiggly.
- Let the gâteau rest for 10 minutes before slicing. Serve warm for a molten texture or chilled for a denser consistency.
Notes
- Serve with whipped cream, vanilla ice cream, or fresh berries for extra indulgence.
- Dust with cocoa powder or powdered sugar for a refined finish.
- For added depth, use espresso powder or a splash of coffee liqueur in the batter.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 105mg