Molten Chocolate Cakes Recipe | Yummly

Molten Chocolate Cakes

Kai: "Delicious! If it’s cooked for an extra 5 minutes…" Read More
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  • 1/2 cup unsalted butter (plus more for buttering ramekins)
  • 6 ounces bittersweet chocolate (chopped, best quality such as Ghirardelli)
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup light brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3 tablespoons all purpose flour
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    NutritionView More

    Sodium4% DV85mg
    Fat42% DV27g
    Protein10% DV5g
    Carbs10% DV31g
    Fiber8% DV2g
    Calories370Calories from Fat240
    Total Fat27g42%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat240
    Total Carbohydrate31g10%
    Dietary Fiber2g8%
    Vitamin A15%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Kai 2 months ago
    Delicious! If it’s cooked for an extra 5 minutes they become brownies.
    Antonio Fourie 4 months ago
    Perfect! I baked the cakes for 9 minutes & they were delicious & molten
    Marlee Benefiel 7 months ago
    Yummy. I only baked for 8 min cake wasn’t done and broke apart but still tasted great!
    Romina Mir 9 months ago
    It was very delicious, and easy to make though was not melty in the middle ~
    GourmetCook a year ago
    very good I would definitely make it again. It is a very quick process to make.
    Skeels a year ago
    First of all, this tastes very good. I read on a different recipe that you could use a cupcake tin instead of don’t try it. They are too small to be molten, but they taste fine.
    Viviana G. a year ago
    It tastes good but it was difficult to follow the instructions, I made it in a big pan instead of many small ones, it turned out burned on the surface and didn’t cook well on the inside 😭
    Audréane a year ago
    I did it with chocolate chips and it didn’t have the right constancy but it was still good it didn’t have the molten chocolate
    Alex Arancio 2 years ago
    About to make this again, and although they were great the first time, they weren’t molten. My bad, literally left them in 30 seconds longer than instructed to. I buttered and filled the ramekins and chilled them for 2 nights before baking them. Don’t think this was a factor, over cooking these is the problem. I used Ghirardelli 60% chocolate morsels and whip the eggs whites separately for a fluffy cake. I served the first time with fresh strawberries and whipped cream. This time, a peanut butter mouse made from silken tofu!
    Hello There 2 years ago
    I used convection bake on toaster oven for 9 min. I think 8 min. would have been better. I would try adding some milk chocolate next time.
    Joseph 2 years ago
    Delicious!! Easy to make
    Justin 2 years ago
    Vary good Vary vary dood
    Frieda Ngaharjo 2 years ago
    This recipe turned out great! I am a complete beginner in baking, so a clear instruction is a must for me - I found the steps clear, concise and easy to follow. The cake was not overly moist, and vanilla extract made it fragrant. I substituted brown sugar with palm sugar, and I just love how it was not overly sweet. I will definitely make this again; with vanilla ice cream to round it off.
    mamotamo . 2 years ago
    It was delicious, the chocolate inside was melted. Easy and fast to do.
    Laura 2 years ago
    Super easy to make but wasn’t as sweet as I was hoping for, so I added chopped pecans with freshly diced strawberries in half the cakes and the other half with a mashed cinnamon banana filling. Turned out great, thanks !!
    Ioana Alex 2 years ago
    Super easy to make and very delicious! I did not have brown sugar in the house when I made it, but I used regular sugar instead and it worked ok. Kept them in the oven for 11 minutes because I used silicone cupcake cups instead of the porcelain ones. On my favorites list!
    TRR 2 years ago
    This was just okay. Fairly dry which was surprising but the flavor was fine.
    Simon Bar 2 years ago
    It turned out great!
    Chef Knife 2 years ago
    10 minutes at 450 and it was a perfect molten core even when using gluten free flour when I had no all purpose flour at work it was still perfect
    Veronica M. 2 years ago
    I follow the recipe but somehow over baked them. They were not gooey in the center. However they taste amazing so I will be making them again.
    Nojus Kybartas 2 years ago
    These turned out great! I cooked them for 11 min in 215C and they were a little over cooked, but everybody loved them, although I would recommend adding a little less sugar. Btw try to keep your chocolate warm so that it’s easier to mix everything together.
    Yoonmee C. 2 years ago
    The recipe is awesome! I bake mine at 400F for 10 minutes in 3000ft
    Micaela Sanchez 2 years ago
    It was really good. would make again.
    Vitria Lazzarini 2 years ago
    it was easy and the result was great! the whole family love it. i used dark chocolate and only using 4,5 ounces. will bake again for sure
    djkfnj;sd 2 years ago
    very nice. sweet n tasty.
    Jeff 2 years ago
    Great. Used Green & Black Extreme Ornage. Easy and very tasty.
    Brittany Herman 2 years ago
    Turned out great! When I make it again I would leave it in for an extra minute or two, little to “lava-y” for me but the flavor was great
    Nikki D. 3 years ago
    These are great! I cooked for less time than stated to make sure they were nice and moist
    Lillian 3 years ago
    This recipe is great and fool-proof! Quite honestly, I kinda am horrible at following directions and instead of vanilla, I used some rum and almond extract. It came out pretty excellently!
    Sarah Z. 3 years ago
    These tasted great! They came out a bit overcooked and not too much lava but still tasted great. i used semi sweet bakers secret chocolate and it turned out fine. its an easy recipe and i love that you can make it ahead and bake just before serving. I'll take it out of the oven a minute sooner and see how that turns out.