Molten Chocolate Cake Recipe

Molten Chocolate Cake


  • 6 oz unsweetened chocolate, roughly chopped
  • 175g unsalted butter, roughly chopped
  • 3 eggs
  • 3 egg yolks
  • 7 (slightly heaped) tbsp castor sugar
  • 6 tbsp plain flour

How to make Molten Chocolate Cake

Molten chocolate cakes are easily one of the most popular desserts today. Stupidly enough, I used to think that the cakes were baked and then molten chocolate was somehow injected into the centre. Anyhoo, since then I've found out that they're just basically undercooked so the batter in the middle stays gooey (and delicious). Here's a recipe I've tweaked to (my idea of) perfection! It's really easy to do, and can also be prepared the night before. (Makes 6-8.)

  1. Melt the butter and chocolate in a bain marie, stirring, until glossy and smooth. Remove from heat and set aside to cool.
  2. Butter 8 3/4-cup ramekins well, and freeze for 5 minutes. Remove from the freezer, butter again and freeze for another 5 minutes. Remove from freezer, dust lightly with flour and store in the refridgerator until needed. (This step is a bit tedious, but will ensure that the cakes don't stick to the ramekins.)
  3. Whisk the eggs, egg yolks and sugar until light and fluffy (about 5 minutes worth of elbow-grease - you can always opt to use an electric mixer).
  4. Add cooled chocolate mixture into egg mixture and mix well until batter is dark brown. If you see bubbles during the mixing, don't worry - bubbles are a good thing!
  5. Sift flour into batter and mix until incorporated.
  6. Divide batter evenly among ramekins and refridgerate for at least 2 hours (or overnight).
  7. Before baking, take the ramekins out of the fridge to bring back to room temperature (at least 1 hour). Preheat oven to 200°C, and bake for 8 minutes. Remove from oven and cool for 5 minutes, then unmould and serve with vanilla ice cream, a couple of raspberries and a dusting of icing sugar. :)
  • yongfook
    yongfook says

    ZOIKS. I love these. LOVE THEM.

  • sgtoca
    sgtoca says

    you have NO idea how I am craving one of these right now. once i get a mixer i am making these

  • zelciia
    zelciia says

    Gosh, the photo's so awesome that it makes me want to make this - if I have an oven! :(

  • JaiLovesCake
    JaiLovesCake says

    jon isnt that what u were asking me to make for you? LOL punk i see now. This is a gorgeous picture , unfortunately im not a fan of those and yes there is a variety where they inject the chocolate in the center. You're a really good food photographer.

  • rachel
    rachel says

    yongfook: try the recipe! it's super easy sgtoca: i actually made the ones pictured before i got a mixer, so it's really not difficult. saves you a trip to the gym (or so i like to think anyway) zelica: thanks :) JaiLovesCake: thanks! and i found some recipes that weren't so much *injecting* chocolate but placing a frozen ball of ganache in the middle so that just turns into liquid chocolate. i might try that variety this coming week and see if it tastes any better..

  • hankosan
    hankosan says

    You had me at Molten!. Great recipe / picture and above all, Title! What camera do you use? I'm in the market for a nice camera. Maybe a 'Camera info' section would be a nice addition the information section above. Those in favour say Aye! Hopefully the ayes will outnumber the nays on this issue ;)

  • rachel
    rachel says

    aye! i use a canon eos 30d, and if i'm not wrong this was shot with a 16-35mm f/2.8 L usm lens at the longest end. a lot of my friends use prosumer cameras (like the canon powershot G-series) and take pictures that totally pwn mine. :p

  • tigerfish
    tigerfish says

    I'm going to try this, if not how to eat them? But I don't bake...oops!

  • Laynie
    Laynie says


  • kuni
    kuni says

    I tried this recipe and would like to warn others that those 3/4 cup ramekins need to be used, any smaller and you'll get a dense mass of chocolate flour. I also had issues with how bitter it tasted, would recommend a bittersweet chocolate instead of unsweetened. I would have preferred the cake portion to be a little fluffier than it was too. :(

  • rachel
    rachel says

    kuni: Well, this is, as stated, tweaked to "my idea of perfection". I don't like overly sweet desserts, especially chocolate ones. You can easily adjust the amount of sugar. It's difficult to make the cake portion any fluffier than it already is - considering how thin the crust is - without adding more flour, which you can't do because that would result in the molten part just tasting like batter instead of molten chocolate. Otherwise, perhaps the eggs weren't whipped enough? Finally, you actually CAN use smaller or bigger ramekins - you just need to adjust the baking time accordingly. I hope this helps.

  • Jaylene
    Jaylene says


  • Aidaharon
    Aidaharon says

    OMGosh ...... thank you !!!

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