Molten Chocolate Cake – a delicious recipe with bittersweet chocolate, butter, eggs, egg yolks, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins.
2
Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.
3
Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes.
4
Reduce speed and add flour.
5
Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
6
Divide half the mixture into the ramekins.
7
Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one.
8
Top with the rest of the batter.
9
Bake until just set around the edges, but the center still jiggles.
10
About 12 minutes.
11
DO NOT overcook.
12
Cool just a few minutes and unmold each cake onto a plate.
897
kcal
Calories
63
g
Fat
61
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 1/2 ounces bittersweet chocolate, coarsely chopped, 11 tablespoons unsalted butter, 3 large eggs, 3 large egg yolks, and more.
Yes, Molten 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.
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