Molten Chocolate Cake with Crushed Candy Canes

Name: Molten Chocolate Cake with Crushed Candy Canes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 sticks unsalted butter; Granulated sugar, for the ramekins; 1/2 (6-ounce) bag semisweet chocolate chips; 3 eggs; 3 egg yolks; 1 1/2 cups powdered sugar, plus a little more for dusting; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 2 candy canes, smashed to bits; Special equipment: 6 ramekins or aluminum souffle cups

Servings: persons

1
Preheat the oven to 425 degrees F.
2
Melt 1/4 a stick of butter in a small saucepan over low heat.
3
Paint the inside of 6 ramekins or aluminum souffle cups with butter.
4
Coat the inside of each ramekin with granulated sugar.
5
Reserve.
6
Put the remaining stick of butter and chocolate chips in a large mixing bowl.
7
Set the bowl on a saucepan filled with about 1-inch of boiling water.
8
Be sure that the bowl is not touching the water.
9
Gently stir the butter and the chocolate together until melted and the mixture is smooth.
10
Turn off the heat and reserve.
11
Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer.
12
(This can also be done with a hand beater.)
13
Beat the egg mixture until it doubles in size, and gets very thick and very pale.
14
Gently whisk the melted chocolate and butter into the egg mixture.
15
Remove the bowl from the mixer and gently stir in the flour.
16
Pour the batter into the prepared ramekins.
17
Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes.
18
Remove the cakes from the oven and let rest for 3 to 4 minutes.
19
Remove the cakes from the ramekins, and arrange them on individual serving plates.
20
Dust with powdered sugar and garnish with crushed candy cane.
21
HOHOHOHOHO!!
22
!

768

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.

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 10 ingredients. The key ingredients include: 1 1/4 sticks unsalted butter, Granulated sugar, for the ramekins, 1/2 (6-ounce) bag semisweet chocolate chips, 3 eggs, and more.

Yes, Molten Chocolate Cake with Crushed Candy Canes 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!