Melting Belgian Chocolate Cake Recipe

Name: Melting Belgian Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: unsweetened cocoa; 6 ounces bittersweet chocolate, finely chopped; 3/4 cup unsalted butter, cut up; 3 eggs; 3 egg yolks; 1/2 cup sugar; 3 tablespoons belgian dark beer or 3 tablespoons full-bodied beer; 1/2 cup all-purpose flour; Cream; 3/4 cup whipping cream; 2 tablespoons superfine sugar; 1/4 teaspoon vanilla

Servings: persons

unsweetened cocoa
6 ounces bittersweet chocolate, finely chopped
3/4 cup unsalted butter, cut up
3 eggs
3 egg yolks
1/2 cup sugar
3 tablespoons belgian dark beer or 3 tablespoons full-bodied beer
1/2 cup all-purpose flour
Cream
3/4 cup whipping cream
2 tablespoons superfine sugar
1/4 teaspoon vanilla

1
Heat oven to 450 degrees.
2
Butter 6 (6 oz) custard cups.
3
Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
4
Set cups on baking sheet.
5
In microwave safe bowl, combine chocolate and butter.
6
Microwave on medium 1-3 minutes or until almost melted.
7
Stir until smooth.
8
With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
9
Stir in chocolate mixture.
10
Stir in flour until thoroughly blended.
11
Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
12
In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
13
When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
14
Place on wire rack; cover loosely with foil.
15
Let stand 4 minutes.
16
With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
17
Serve immediately; pass whipped cream separately.
18
Store in refrigerator.

1087

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: unsweetened cocoa, 6 ounces bittersweet chocolate, finely chopped, 3/4 cup unsalted butter, cut up, 3 eggs, and more.

Yes, Melting Belgian Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Melting Belgian Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions