Rating: 4 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 22 Ratings

Master the classic Molten Chocolate Cake recipe you enjoy on restaurant dessert menus in your own kitchen! This romantic dessert is perfect for your next candlelight dinner or party.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
cool:
15 mins
chill:
2 hrs
bake:
15 mins
stand:
10 mins
total:
3 hrs 10 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat oven to 375°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.

  • 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.

  • 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.

  • Bake for 15 minutes. Remove from oven; let stand for 10 minutes. Using a knife, loosen cakes from sides of ramekins. If desired, dust with unsweetened cocoa powder. If desired, invert onto dessert plates and serve with small scoops of ice cream. Serve immediately.

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

444 calories; fat 30g; cholesterol 141mg; saturated fat 18g; carbohydrates 43g; mono fat 9g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 33g; protein 6g; vitamin a 680.3IU; vitamin c 2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 32.3mcg; vitamin b12 0.2mcg; sodium 158mg; potassium 193mg; calcium 40.4mg; iron 2mg.
Advertisement