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Molten Chocolate Cakes

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  • Makes: 8 servings
  • Serving Size: 1 cake
  • Prep: 30 mins
  • Cool: 15 mins
  • Chill: 2 hrs to 3 hrs

Molten Chocolate Cakes



  1. Generously butter eight 6-ounce ramekins or custard cups. For filling, in a small saucepan combine 1 cup chocolate pieces, whipping cream, and 1 tablespoon butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool for 15 minutes, stirring occasionally. Cover and chill for 2 to 3 hours or until mixture reaches a fudgelike consistency.
  2. Preheat oven to 375 degrees F. In a small saucepan combine 3/4 cup chocolate pieces and 1/2 cup butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool slightly.
  3. In a large mixing bowl beat eggs and sugar with an electric mixer on medium to high speed for 5 minutes. Beat in flour and slightly cooled chocolate-butter mixture. Spoon enough batter into each ramekin to measure 1 inch in depth.
  4. Divide chilled filling into eight portions. Working quickly, use your hands to roll each portion into a ball. Place a ball of filling on top of the batter in each ramekin; do not allow the filling to touch the sides of the ramekins. Spoon the remaining batter into ramekins, spreading over balls of filling.
  5. Bake for 15 minutes. Remove from oven; let stand for 10 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Serve immediately. If desired, serve with small scoops of ice cream.

From the Test Kitchen

To Make Ahead:

Prepare as directed through Step 4. Cover and chill until ready to bake or for up to 4 hours. Let stand at room temperature for 30 minutes before baking as directed.

Nutrition Facts (Molten Chocolate Cakes)

    Per serving:
  • 444 kcal cal.,
  • 30 g fat
  • (18 g sat. fat,
  • 1 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 141 mg chol.,
  • 158 mg sodium,
  • 43 g carb.,
  • 2 g fiber,
  • 33 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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