Serving chocolate melting cake will definitely make you a favorite with any chocolate lovers in the crowd. When they first stick their spoon into It’s warm, melted chocolate center, they’ll think you slaved away all day in the kitchen. Or they may think you are a magician. Or both.
But it couldn’t be simpler to make. With a few ingredients and 30 minutes, you can will be the recipient of chocolate adoration!
Here’s how I make it.
Chocolate Melting Cake Recipe
Prep time
Cook time
Total time
A delicious recipe for chocolate melting cake perfect for the chocolate lover.
Author: Robyn Stone | Add a Pinch
Serves: 8
Ingredients
- 8 ounces semi-sweet chocolate
- 1 cup butter
- 7 eggs
- 7 tablespoons sugar
- ½ cup flour
Instructions
- Preheat oven to 375 degrees.
- Melt together chocolate and butter.
- Add eggs and sugar together in a large bowl.
- Whisk until combined. Add in flour, whisk until combined.
- Slowly combine chocolate mixture with egg mixture.
- Combine well.
- Butter and sugar individual ramekins.
- Pour chocolate into individual ramekins, filling ¾ of the dish.
- Bake at 375 degrees for 15-20 minutes until just done.
- If mixing sizes of ramekins, be sure to remove the smaller ramekins earlier than larger ones.
- The outside of the chocolate melting cake should be firm and the inside should have melted chocolate.
- Serve with a scoop of ice cream or your favorite vanilla sauce.
This recipe makes 4 large ramekins or 8 smaller ramekins of cake. Just perfect for your next party!
Enjoy!
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Wow, I love molten chocolate cake to death. Even I shared the recipe a while back! You just can’t get enough of those!
Great post Robyn, as usual!
Thanks so much, Prerna. Chocolate melting cake is an addiction. For sure.
omg! that looks amazing! my 2 1/2 year old was standing here when i opened the blog post and he said “whats that? up there in that glath cup?” i told him it was choc. cake. his reply was “oh! I wike chokit cake. I wanna get that chokit cake next toime” lol… the kids LOVES cake.
oh! and im making the creamed steak next week when my mom is here! Ill let you know how it goes
Oh Megan, you’ll have to make this for him soon! Can’t wait to hear how much he *LOVES* it!
That looks soooo good! Wow!
Ya know, I was taking a peek at a really decadent chocolate pudding recipe today. This looks just as good!
Would you have any idea what kind of flour to use in this for making it Gluten-Free?
Hi Cheryl, a gluten-free friend of mine recently recommended Authentic Foods Multi Blend Flour as it already has the xanthan gum included. Let me know if you try it and how it works for you.
I have made a gluten-free version. You can see my recipe and modification on my blog. I just used a boxed gluten free baking flour. Instead of xanthan gum, I used guar gum.
Man, I have got to get some ramekins! This is a perfect use for all those bags of Scharffenberger we got at BlogHerFood.
I bet this would be even better with a scoop of cold icecream. Yum!
Yes, vanilla ice cream or vanilla syrup are perfect with it.
Robyn…I’ll be there in an hour!
Chocolate. Melting. Cake. = me drooling. Need I say more?
This is such a simple dessert with a huge “wow” factor. Perfect for the holidays!
So that’s how they make molten chocolate cake. It’s my favourite restaurant dessert – but 1 cup of butter! Definitely a tasty special treat!
I am concerned about the eggs in this recipe. Since this cake is not cooked completely, is it safe to eat?
If you are concerned with the eggs, you can always use the method suggested from the Incredible Egg Board. I’ve included their excerpt below.
Cooking Whole Eggs for Use in Recipes
As a nutritious combination of egg whites and yolks, whole eggs should be fully cooked for assured safety in recipes that call for raw or lightly cooked eggs. The following method can be used with any number of eggs and works for a variety of recipes.
In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160° F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.
Is there any way to make this ahead of time? Could I prepare the cake mix in the morning and leave the prepared dish out at room temperature and then bake just before serving time? Or perhaps mix, place the serving dish in the refrigerator until time to bake? Would I let the dish come to room temperature before baking or allow more baking time?