Molten Chocolate Cakes – a delicious recipe with semi-sweet chocolate chips, butter, eggs, egg yolks, vanilla, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Generously butter 10-12 ramekins (3/4 cup). Stir chocolate and butter in a heavy saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks and vanilla in a large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture and then flour. Transfer batter to prepared ramekins. Cover and refrigerate if making ahead. Preheat oven to 425. Bake cakes until batter has risen above dish, top edges are dark brown and centers are still soft and runny about 15 minutes (or 18 minutes for refrigerated batter). Run a small knife around cakes to loosen. Allow cakes to sit in dishes for 5 minutes. Use a damp towel to hold ramekin firmly and invert onto plate. Great served with vanilla ice cream or whipped cream.
1942
kcal
Calories
118
g
Fat
176
g
Carbs
48
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 7 ingredients. The key ingredients include: 14 ounces semi-sweet chocolate chips, 2 1/2 sticks unsalted butter, 6 large eggs, 6 large egg yolks, and more.
Yes, Molten Chocolate Cakes 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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