Molten Dark Chocolate Cakes


Today is one of those recipes I just have to share. It's a short and sweet post, literally. Because I mean,  molten. chocolate. cake... do I need to say much more!?

My mom made these molten cakes last weekend. These cakes were so good, we made them again before the weekend was over! It's a splurge... and it's totally worth it. 

This recipe makes 4 servings and is surprisingly easy to whip up. My tip is to use very good quality dark chocolate since the chocolate really is the star. And don't over bake - the molten middle is the best part! :) 

Molten Dark Chocolate Cakes

(Makes 4 servings) 

  • 1/2 cup unsalted butter, plus more for greasing

  • Cocoa powder, to dust ramekins

  • 6 oz. good-quality bittersweet or dark chocolate (I use 70% dark chocolate)

  • 2 large eggs

  • 2 egg yolks

  • 1/4 cup sugar

  • 2 Tbsp. all-purpose flour

  • Toppings: hot fudge, ice cream, raspberries, whipped cream


  1. Preheat oven 400 degrees. Butter 4 six-ounce ramekins or 2 ten-ounce ramekins. Dust with cocoa powder, then set aside

  2. Melt the butter on the stove in a medium saucepan with the dark chocolate, stirring frequently until melted. Cool slightly.

  3. In a mixture, beat the eggs, egg yolks, and sugar on high for 5 minutes.

  4. After beating, add in the flour and melted chocolate and mix until combined.

  5. Divide batter between the ramekins. Place the ramekins on a baking sheet.

  6. If using 6 oz. ramekins, bake for 12-13 minutes, or until the sides of the cake are firm but the centers are soft. If using 10 oz. ramekins, bake for 15 minutes, or until the sides of the cake are firm but the centers are soft. Do not over bake!

  7. Cool the cakes in the ramekins for 5 minutes. Then, run a small knife or metal spatula along the sides of the cake to loosen, and invert the cake on dessert plates.

  8. If desired, serve with ice cream, hot fudge and garnish with berries.