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This Chocolate Molten Cake is seriously better than anything I’ve had in a restaurant.
I absolutely love making this for dessert, not just because everyone who eats it falls in love with it, but because it looks difficult, yet is deceivingly easy! With just 9 ingredients and about 30 minutes you can whip up a dense chocolate cake with a silky chocolate center that oozes rich, chocolate molten with the first slice of your fork.
If you are a chocolate lover and looking for more chocolate desserts you need to try: No Bake Chocolate Tart with Oreo Crust, my favorite ever Small Batch Brownies, or this Chocolate Chip Cookie Skillet.
The super moist chocolate cake cradles the intense flavors of the molten chocolate to create simply the most romantic dessert. They are totally irresistible because the warm, dark chocolate that runs through the center of these rich, dense individual cakes makes them, well…irresistible!
Serve dusted with confectioners sugar, or go over-the-top and serve with sweetened whipped cream, or a generous scoop of french vanilla ice cream and chocolate sauce and enjoy.
Reasons Why You Will Love My Chocolate Molten Cake
- It’s easy and impressive
- Needs no chill time in the refrigerator. Just out of the oven and it’s ready to serve!
- Make ahead if you need to! Store the batter tightly covered in the refrigerator for up to 2-3 days and bake away when ready for a sweet treat.
- This recipe make individual cakes, so you can have one all to yourself!
- Best combination of ingredients to squelch all your chocolate cravings.
Be sure to scroll down to the recipe card for the exact ingredient measurements needed.
- Bittersweet chocolate: Be sure to use a quality chocolate, and not chocolate chips for best results.
- Espresso powder: Adding expresso amps ups the chocolate flavor! It’s optional and will still be delicious if you don’t add it in.
- Eggs: Room temperature eggs will mix into the batter more easily, and evenly and become more airy. Pro tip: separate the egg yolks when the eggs are cold, and then let them come to room temperature. Cold eggs are easier to separate.
- Vanilla: I always use real Vanilla, imitation vanilla can leave a bitter taste.
- Confectioners sugar: will give you the sweetness you are after. You can substitute granulated sugar for the confectioners sugar if needed.
- Flour: You just need a little bit of flour to bind this batter together. All-purpose is perfect. If you are looking to use other flours, almond flour is also a great substitute.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
- Grease the ramekins and set aside.
- Melt the chocolate and butter.
- Whip the eggs, sugar, vanilla and salt until light and fluffy.
- Fold in the chocolate mixture.
- Fold in the flour.
- Divide into ramekins and bake.
Tips and Variations
- Make in advance! Prep the batter a day or 2 in advance, wrap tightly and store in the refrigerator. Before baking, take the ramekins out of the refrigerator and bring to room temperature. Follow the normal baking time.
- Make this decadent dessert even more chocolatey and decadent by including the espresso powder.
- Beat the eggs with the sugar, and then folding in the chocolate creates the rich, moist, texture we want. Be sure to follow the steps in order.
- Don’t let the molten cake rest in the ramekin for too long, about 2-3 minutes maximum, because the molten center will become less ooey-gooey the longer it sits before you invert it.
Can I use a muffin tin if I don’t have ramekins?
Yes! This recipe will make 6 individual cakes in a muffin tin. Follow the same directions for prepping the pan as you would for the ramekins.
Can I make this ahead of time?
Yes you can. Mix up the batter, and divide it in the ramekins. Then tightly wrap and store in the refrigerator for up to 2-3 days.
What can I substitute for cocoa powder?
For greasing the pan, you can use all-purpose flour or even sugar.
How do you know when the Molten cakes are done?
I say 9 minutes is perfect but you can start checking the cakes at 8 minutes. Look for the edges to be done and the center is still shiny and jiggly.
How do I store leftovers?
If you do have leftovers, wrap tightly, and store in the refrigerator for up to 5 days. Reheat in the oven.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 2 Tbsp. softened butter
- 1-2 Tbsp. cocoa powder
- 8 oz. bittersweet chocolate, roughly chopped (I use Ghirardelli)
- 8 Tbsp. butter, unsalted
- 1/2 tsp. espresso powder
- 3 eggs, room temperature
- 3 egg yolks, room temperature
- 1/2 cup confectioners sugar OR granulated sugar
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1/4 cup flour
- garnish: powdered sugar, berries, whipped cream, ice cream, chocolate sauce, cocoa powder
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 450°F
- Prep the ramekins: You'll need 4, 6 oz. ramekins. Grease each ramekin by spreading a thin layer of softened butter in each ramekin. Then add in some cocoa powder, twirl it around so it coats the sides and bottoms and then gently tap out any excess cocoa powder. You may also use flour, either or will help to release the cake from the ramekin.
- Place the ramekins on a parchment paper lined baking sheet and set aside.
- Melt the bittersweet chocolate and butter in the microwave in 30 second intervals until smooth, stirring in between. Add the espresso powder and stir until silky. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks, sugar, vanilla and salt at high speed until light and fluffy, about 3-4 minutes.
- Gently stir in the chocolate mixture into the egg mixture. It will look very fluffy still at this point.
- Sprinkle the flour on top and fold in the flour using a rubber spatula until no more flour pockets remain. The batter will thicken as the flour hydrates the batter.
- Divide into the prepared ramekins. I like to use a cookie scoop to make this easier. Bake ~9 minutes or until the edges firm and the center is slightly soft.
- Let cool in the ramekin for just about 2 minutes, then invert the cakes onto serving plates. (the longer you keep the molten cake in the ramekins, the less ooey-gooey the centers will be).
- Dust with powdered sugar, and serve immediately with fresh berries and ice cream and enjoy!
- Storage: Baked and cooled molten cake will stay well in the fridge for up to 2-3 days. However, when reheating the molten center hardens when reheating.
- Reheat: heat in the oven at 350°F until warm, about 7-8 minutes. Microwaving is not recommended.
- Make ahead: the batter will actually stay good in the fridge for up to 2 days. So, if you want to prep the batter in advance and bake at a later time you can, or make 2 molten cakes one night, and 2 the next night!
- Be sure to use quality bittersweet chocolate, and not chocolate chips, for the best results.
- Muffin pan: If you don’t own ramekins, you can use the muffin pan method. Grease the muffin tins just as you would the ramekins, divide the batter into the empty cavities, and bake as directed. Use a spoon or butter knife to release the cakes from the pan and place them upside down on serving plates.