Molten Chocolate Cakes

READY IN: 30mins
Recipe by KelBel

These are amazing chocolate cakes. Moist cake with a liquid chocolate center. Serve with Vanilla ice cream or warm cherry pie filling poured over the top.

Top Review by GFJane

This is the third recipe I've tried for molten cakes and was the more time consuming for a similar result and baked longer. I wanted to try this recipe because it used whole eggs instead of a mixture of eggs and yolks. It's been too long since I made the other recipes to compare fairly, so can't say if this or the other way tastes better. I also seem to think this texture was different, but again can't say if it was better or worse or just different. I made this gluten-free quite easily with 3 T GF mix and 1 T of almond meal and a pinch of xanthan gum (my mix didn't have any in it). As another reviewer, I melted the butter and chocolate in a microwave. On 30% power it was melted in about 2 minutes (low power keeps it from burning). I also wondered about the beating after adding the chocolate and flour mix. The mix deflated a lot after the additions and never recovered. I wonder what would happen if the chocolate and flour was simply folded in after the ribboning. The oil spray worked great, but I decided to dust some ramekins with a cocoa/sugar mix. On the ones I dusted, it took a lot more sugar/cocoa than when I grease them with butter - sort of messy. Not the recipe's fault - just a note in case someone else wants to try dusting them.

Ingredients Nutrition


  1. Preheat oven to 375°F Liberally spray six (6-ounce) ramekins with nonstick spray.
  2. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning; remove from heat and cool.
  3. In a large mixing bowl, beat eggs and sugar with electric hand mixer until"ribbon" stage, approximately 7 minutes; At that stage, it will be pale yellow and look like lightly whipped cream.
  4. Add flour, cocoa powder, vanilla extract, and salt.
  5. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes (The batter needs a lot of beating; this incorporates air, lightening the cake's texture).
  6. Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.
  7. NOTE: At this point, the cakes can be refrigerated and then baked later.
  8. When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.
  9. NOTE: It's critical to bake these cakes for the right amount of time otherwise, they'll either be way too"molten," or end up as brownies, oven temperatures vary, so check the cakes after 15 minutes; if they're really moist on top, bake one minute and check again.
  10. Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
  11. To unmold, place serving plate on top of ramekin and invert.
  12. Carefully remove ramekin, tapping lightly on the plate to loosen cake.

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