Molten Chocolate Cake

Recipe Date: August 14, 2026
Serving Size: 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Measurements: Imperial (US)
  • 1 Stick unsalted butter (4 oz.) in ¼ oz. pieces
  • 6 oz. Bittersweet Chocolate (Scharffenberger, Valharona, other super high quality) in ¼ oz. pieces
  • 2 Eggs
  • 2 Egg Yolks
  • ¼ Cup Sugar
  • 2 TB Flour
  • Pinch of Salt
  • Powdered sugar
  • Red berries

Directions

  1. Set oven to 450 (Convection if you have it)
  2. Butter and flour ramekins, shake out extra flour
  3. Put Chocolate and butter in Pyrex, then microwave in 10 second intervals, stirring well between each turn, until almost melted, but not quite. Residual heat will continue to melt it after that last turn, stir until smooth.
  4. Beat eggs, yolks, sugar and salt at high speed until pale and thick ribbons form.
  5. Fold chocolate mixture into egg mixture along with 2 TB flour quickly.
  6. Pour or spoon equal amounts into the 4 ramekins, then bake for 10-11 minutes (12 if non-convection).
  7. Remove from oven, invert each ramekin on a plate, let rest for a few seconds, then remove ramekin.

Dust with powdered sugar, decorate with berries (red raspberries or strawberries preferred) and serve

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