Molten Chocolate Cakes

    22 mins

    These warm, soft and gooey mini chocolate cakes are perfect for that ubiquitous chocolate fix. A good-quality plain chocolate is necessary for the success of these cakes.

    415 people made this

    Serves: 4 

    • 125g butter
    • 100g good-quality plain chocolate
    • 2 eggs
    • 2 egg yolks
    • 3 tablespoons caster sugar
    • 2 teaspoons plain flour

    Prep:15min  ›  Cook:7min  ›  Ready in:22min 

    1. Preheat the oven to 230 C. Butter and flour 4 ramekins or souffle pots.
    2. In the top half of a double boiler or basin set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
    3. Use a hand held electric mixer beat the eggs, egg yolks and sugar together until light coloured and thick.
    4. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour until just combined.
    5. Divide the mixture between the 4 prepared dishes and bake for 6 to 7 minutes. The centres of the cakes will still be quite soft. Turn dishes onto serving plates and let stand for about 15 seconds, then unmould. Serve immediately with fresh cream, if desired.

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    Reviews in English (334)


    I only needed to make 2 of these, so I cut everything in half very easily. I used 1/4 cup Ghirardelli 60% Cacao Bittersweet chocolate chips and melted it with the butter in the microwave. In about 40 seconds everything was nicely melted. I sprayed the ramekins with Canola Cooking spray and baked for about 9 minutes. These were perfect and SO easy to make. A light dusting of confectioner's sugar or a drizzle of caramel on top, makes them look so pretty.  -  03 Sep 2006  (Review from Allrecipes US | Canada)


    Oh my goodness!! These are rich, delicious and sinful! And EASY! I followed the recipe ingredients exactly, using Ghirardelli bittersweet chocolate. I saw a similar recipe that said it is ok to set aside and refrigerate the prepared batter for a few hours, just remove and allow to come to room temperature before baking. I made the batter before dinner and took it out of the fridge just as we sat down to eat. I put them in the oven as we finished the meal. The cakes still looked a bit wet after 6 minutes, so I left them 2 minutes longer. I'm not sure if this was because the batter was still a bit cold when I put them in. I used pyrex custard cups and they didn't unmold too well, the one I tried to umold split and oozed all over the plate, but they tasted just as good eaten from the dish rather than unmolded. Another thing I discovered is that if you heat a leftover cake in the microwave for 30 seconds it bubbles up like a volcano and tastes nearly as good as fresh out of the oven!  -  16 Feb 2004  (Review from Allrecipes US | Canada)


    Made 1/2 recipe to check timing for my oven. These are a bit tricky to bake JUST right but when you do they are delish! Added some vanilla to eggs, a pinch of salt, and an extra teaspoon of flour. Used semi-sweet morsels (1/4 cup for 1/2 recipe). Baked 10 1/2 minutes but next time I'll try 12. They were a little too runny but this is a great recipe to HAVE to experiment with. Definitely serve with a sprinkle of powdered sugar, vanilla ice cream and/or whipped cream. Super EZ to make after dinner and also used the microwave to melt butter and chocolate (40 secs). Used pyrex custard cups buttered and sugared. No problem sticking. Can't wait to make for company. Will add some fresh raspberries or strawberries on the side. These are the same pricey souffles that many of the "Big" name restaurants serve. Never knew they were so simple and bet you've got all the ingredients. GO MAKE THESE NOW! YUMMY !!!  -  10 Mar 2007  (Review from Allrecipes US | Canada)