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Molten Chocolate Cake

Now you can make one of the best restaurant desserts right at home! Rich chocolate cake, with a gooey center. Sure to impress any guest!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: French
Servings: 6 cakes


  • 12 ounces semi-sweet chocolate chips
  • 6 ounces butter salted ( 1.5 sticks)
  • 3 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 3/4 cup powdered sugar
  • 3/4 cup flour
  • berries, ice cream, or whipped cream for presentation (optional)


  • Preheat the oven to 410 degrees. Grab 6 ramekins and place them on a baking sheet. Spray each one with non-stick spray. Set aside.
  • Create double-boiler by filling a medium sauce pan with water. Turn the heat to medium. Once it begins to boil, reduce to medium-low and place a large bowl on top. The bowl should rest on top and NOT touch the water.
  • Cut butter into tablespoons and place into bowl. Place chocolate on top of butter. They should slowly begin to melt. Stir regularly to combine butter and chocolate together, forming a silky smooth chocolate sauce. Remove from heat when completely melted. Let it cool slightly so it's warm, but not hot.
  • In a medium bowl, lightly whisk eggs, egg yolk, and vanilla together. Sift powdered sugar into the egg mixture. Add 1/4 cup slightly cooled chocolate to egg mixture and combine. Add remaining chocolate and combine. Do not over mix.
  • Sift flour into chocolate mixture. Fold flour gently into chocolate mixture with a spatula just until combined.
  • Grab baking sheet with greased ramekins, Fill each ramekin with the cake mixture about 80% of the way.
  • Place baking sheet with ramekins into preheated oven and bake for 11-14 minutes. The cake will be done when you see that the perimeter is cooked but the center is still wet. If you have smaller ramekins (less than 6 ounces) you may find that they cook faster than 11 minutes. Just keep an eye on them.
  • Once they're done, pull them from the oven. Using a heat-proof mitt or pot-holder, grab a ramekin. Use a sharp knife to cut around the edge to release cake from the ramekin. Put a dessert plate on top of the ramekin and gently flip over so that the cake releases from the ramekin and onto the plate. This makes a nice presentation but you can always eat straight from the ramekin.
  • It tastes amazing without any ice cream or whipped cream. But feel free to serve with either of those if you want. Berries also add a nice touch.