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Molten Chocolate Cake

Molten Chocolate Cake is a decadent moist cake with a rich gooey fudge-like center. It's the perfect dessert for chocolate-lovers everywhere.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Servings: 6 -8
Calories: 603kcal
Author: Sandra


  • 6 ounces bittersweet chocolate
  • 2 ounces semi-sweet chocolate
  • 10 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups powdered sugar
  • 3 eggs
  • 3 egg yolks
  • 1 teaspoon vanilla


  • Preheat oven to 425*F.
  • Grease 6-8 (6oz) ramekins (oven safe custard cups) with butter, or non-stick cooking spray. Then dust with cocoa powder. You can fill 6 dishes full, or 8 dishes 3/4 full.
  • Melt the chocolate and butter in the microwave, or in a double boiler. I melt mine in the microwave for 1 minute, then stir and heat for another 30 seconds if I need to.
  • Stir the melted chocolate and butter until smooth, then add the flour and sugar and stir just a couple times.
  • Add in the eggs, yolks, and vanilla, and stir until incorporated and smooth.
  • Divide the batter as evenly as possible among the ramekins.
  • Bake 14 minutes if using 6 dishes, or 12 minutes if batter is divided into 8 dishes. The edges should be firm, but the center will be loose. We always do 8 dishes. I like to check mine around 11 minutes, I usually end up baking them another 1 1/2 - 2 minutes.
  • Allow to cool 1-2 minutes. Enjoy directly from the dish, or run a knife around the edges of the dish, and invert onto a dessert plate.
  • Dust with powdered sugar, or serve with whipped cream or vanilla ice cream.
  • Optional toppings: fresh blueberries, raspberries, blackberries or fresh whip cream. I love mine with fresh blackberries.


Adapted from Paula Dean


Calories: 603kcal | Carbohydrates: 58g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 231mg | Sodium: 206mg | Potassium: 265mg | Fiber: 3g | Sugar: 43g | Vitamin A: 845IU | Calcium: 53mg | Iron: 3.5mg