Molten Chocolate Cakes are so decadent. They are a blissful mix of dense chocolate cake and gooey, warm, melted chocolate. Serve immediately after baking and pair with your favorite ice cream, whipped cream, or fresh berries for a dessert that will amaze!
This Molten Chocolate Cake recipe is my go-to dessert. You can never go wrong with warm cake and smooth gooey melted chocolate. They melt-in-your-mouth, are so simple, and will impress every type of guest.
These Molten Chocolate Cakes and I go waaaaay back. I can’t remember exactly when it was when we fell in love, but I definitely know why we fell in love. It was the first bite of warm and gooey chocolate with just the right amount of cake that sealed the deal. We have been blissfully happy and haven’t parted since.
Overall, this recipe is super simple. It requires an electric mixture and a little time to really beat the batter.
The only potentially tricky part of this recipe is making sure you do not overcook the little pots of chocolate goodness. If you’re using 6-ounce ramekins, 12 minutes in the oven is generally spot on (as always, it depends on your oven, too). You may be hesitant to remove them from the oven because the middle will still jiggle, but rest assured that is what you want! The edges will be set and pulling away from the ramekin just a bit. You don’t want to over cook these babies. Overcooking would mean you won’t have the molten heaven inside, which would be a shame.
These Molten Chocolate Cakes are elegant enough to impress guests on all occasions – New Years Eve, Christmas, birthday parties, dinner parties, Valentine’s Day, you name it. I’d say the downside of this recipe (for someone like me who is generally only cooking for one or two) is that the serving size is 6, but really, is that so bad? I think not. I generally do make these for larger groups, but have been known to make them for myself and the BF. Speaking of, I really think they might be the reason the BF is the BF, too. I’m just saying, these cakes = miracle workers.
If you don’t need to eat them all at once (I’m sorry), you will be able to reheat them the next day. However, they are most definitely best fresh out of the oven. Also, if you don’t have “6 ounce ramekins”, never fret. I’ve made these loves in larger ramekins. Whether your ramekins are larger or smaller, just adjust the cooking time accordingly (obviously shorter for smaller, and longer for larger). I mean, you can’t really argue with larger Molten Chocolate Cakes anyway, can you?
Last but not least, I highly recommend serving these cakes with ice cream or gelato. My favorite is the Talenti Tahitian Vanilla Gelato (oh.my.goooooood). But seriously, the cold/hot, sweet/sweet and contrast between the cakes and ice cream is so fabulous. As my mother so perfectly stated, passing on the ice cream with pie is way different than passing on the ice cream with these cakes. No pressure, but it’s definitely the way to go. Other recommending toppings are fresh whipped cream or fresh berries (strawberries being my personal favorite).
If you have any other topping recommendations I’d love to hear them. Especially because that means I’ll just have to make these again to try the recommendation! Let me knowing by tagging Fork in the Kitchen on Instagram or Facebook, or by leaving a comment below.
- 8 ounces bittersweet chocolate, coarsely chopped
- 11 tablespoons unsalted butter
- 3 eggs
- 3 egg yolks
- 1/4 cup + 2 tablespoons sugar
- 5 tablespoons flour
- Pre-heat oven to 350°F.
- Coat 6 6-ounce ramekins with butter and then lightly flour the ramekins. I tap the flour around over the sink, which makes clean up super easy!
- Melt 5 1/2 ounces of the chopped chocolate and butter in the top of a double broiler or microwave. If using the microwave, be sure to watch it carefully and remove once it’s just melted so it doesn’t burn.
- Using an electric mixer with a whisk attachment, beat the eggs, egg yolks, and sugar together until pale and thick (size will almost double); approximately 8 minutes.
- Reduce speed of mixer and add the flour.
- Add the melted chocolate mixture and continue beating until glossy; approximately 5-7 additional minutes.
- Divide half of the batter into the ramekins, making sure it covers the bottom of the ramekins. I use a 1 inch scoop in order to evenly divide the batter, and use approximately 1.5 scoops in each ramekin for this first layer.
- Make a small pile of the chopped chocolate chunks in the middle of each ramekin, dividing the chocolate evenly between all ramekins.
- Top each ramekin with the rest of the batter, dividing evenly among the 6.
- Place ramekins on a jelly roll pan or cookie sheet with edges for easy transportation.
- Bake for approximately 12 minutes, until just set around the edges and the center still jiggles. DO NOT overcook.
- Cool for a few minutes; flip over ramekin on a plate to release the cake.
- Serve immediately and enjoy.
- Recommended garnishes include: ice cream, whipped cream, powdered sugar, fresh berries.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Recipe adapted from Dave Liberman at Food Network.