Chocolate Melting Cake Recipe


5 from 1 vote
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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

5 from 1 vote
A delicious recipe for chocolate melting cake perfect for the chocolate lover.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8


  • 8 ounces (224 g) chocolate chips
  • 1 cup (226 g) butter
  • 7 (350 g) eggs
  • 7 tablespoons (86.6 g) sugar
  • 1/2 cup (60 g) flour


  • 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 3/4 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.


Calories: 470kcal | Carbohydrates: 36g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 257mg | Potassium: 69mg | Fiber: 1g | Sugar: 28g | Vitamin A: 980IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.


This recipe makes 4 large ramekins or 8 smaller ramekins of cake. Just perfect for your next party!


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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. sara says:

    Hello .. i have a qsn about step 7 .. is it a third mixture ? If so then how much butter and. Sugar should i mix ?

  2. Jan says:

    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?

  3. Mom of three says:

    I am concerned about the eggs in this recipe. Since this cake is not cooked completely, is it safe to eat?

    1. Robyn Stone says:

      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.

  4. Caroline Mukisa says:

    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!