Warm Soft Chocolate Cakes

Total Time
Prep 20 mins
Cook 7 mins

Like a molten chocolate souffle cake. Baked in heart-shaped ramekins, it makes a lovely and easy do-ahead dessert for Valentine's Day! Source: Li of Fine Cooking


  1. In a double boiler over simmering water, heat the butter and the chocolate until the chocolate is almost competely melted.
  2. While that's heating, beat together the eggs, egg yolks, and sugar with a whisk or electric mixer until light and thick.
  3. Beat together the melted chocolate and butter, it should be quite warm.
  4. Add the egg mixture to the chocolate mixture, then quickly beat in the flour till just combined.
  5. Butter and lightly flour four 4-ounce ramekins (note: you can use cocoa powder in place of the flour for dusting to avoid white flour residue on your finished cakes).
  6. Divide the batter evenly between the ramekins.
  7. At this point, you can refrigerate the desserts until you are ready to eat, for up to several hours, but be sure to bring them to room temp before baking.
  8. Heat the oven to 450.
  9. Bake the ramekins on a baking sheet for 6-7 minutes; the center will be quite soft but the sides should be set.
  10. Invert each ramekin onto a plate and let it sit for about 10 seconds.
  11. Unmold by lifting up one corner of the ramekin, the cake will fall out onto the plate.
  12. Serve immediately.
  13. OPTIONAL: Garnish with fresh raspberries, strawberries, or dust with powdered sugar.
  14. Can also serve with a dollop of lightly sweetened whipped cream.


Most Helpful

This recipe is wonderful, it actually is one of Chef Jean-Georges Vongerichten's of france's fame recipes. So easy.

MarraMamba October 13, 2007

Wonderful! Made exactly as stated and served with strawberries and whipped cream. Very simple, yet impressive. Thanks!

Liara March 16, 2006

This is a direct quote from my 6-year-old daughter regarding this recipe, "Oooooohhhhh baby, a real keeper!". :-) This was so easy to put together, and quite delicious. Next time, I might cook it slightly longer...the bottoms weren't set when I turned them out on to the plates. This didn't detract at all from the flavor, just the appearance.

jdoe April 09, 2004

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