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I love molten chocolate cake. This is my go to “fancy” dessert that is secretly not at all fancy to make. Some links are affiliate links that earn me a small commission if you purchase through them.

Various desserts come into and go out of fashion on a regular basis. For example, I’ve been told that cupcakes are overdone and on their way out. And I haven’t seen molten chocolate cakes on a menu in a long time. Apparently I’m not the most fashionable, and that’s ok. Sometimes foods are just good and fit, so we’ll continue to make cupcakes for the wee ones half birthdays, and there are definitely days and times that I’ll be making molten chocolate cakes.

Before you non-baker people stop reading, check it out. This recipe has FIVE ingredients. Five. That’s it. And it takes seven minutes to pull the whole thing together and another 13 to bake it. Seriously, you can do this. It’s an easy dessert to impress someone when there’s an occasion that calls for it.

Like yesterday. Seriously, warm oozy gooey chocolate? It’s the perfect dessert for Valentine’s Day. I’ve had a recipe for it for a long time, and I love making it for dinner parties. It makes between six and ten individual cakes (depending on the size of the ramekin I use), but that’s no good for when I want just enough for my family. These aren’t something you keep around to eat the next day, after all!

I’ve been playing around with my molten chocolate cake recipe for years trying to shrink it so that I can make a smaller batch and have it actually work out. Last night? I did it. Soooo so good. I made two large ramekins, as the wee ones had already gone to bed, but this would easily stretch to three smaller ramekins and possibly four – you’d just need to shorten the cooking time.

Are you cooking for a crowd? Check out my full recipe for chocolate lava cakes that serves 6-8.

How to Make Molten Chocolate Cake

Preheat your oven to 450 degrees.

Melt the butter in a very heavy saucepan. While the butter in melting, chop your chocolate so that it will melt quickly.

Remove the butter from the heat, and add the chocolate. Stir until the chocolate melts – making sure the butter isn’t so hot that it will burn the chocolate (though I’ve never had this issue when making it this way). Let the butter/chocolate mixture sit and cool for a bit while you work on the next part.

Get your ramekins out, and butter the bottoms and sides really well. You don’t want anything sticking! I leave the butter stick in its wrapper, just peeling back the side enough to expose one of the four sides of the stick. With a secure hold, I can quickly and easily butter everything perfectly – and you can, too!

Crack one egg, carefully placing the white into a separate container to save for later (meringues? an omelet? marshmallow fluff?), with the yolk going into your mixing bowl. Crack the second egg into the mixing bowl. If you oops the first egg, put the whole first egg in the mixing bowl – and the second egg becomes your yolk only egg. Voila, no waste – and yes, this is why I do the separated egg first!

Using a whisk, whip the eggs around until they lighten in color and are a uniform consistency – this will take less than a minute. Add the powdered sugar and whisk again until well beaten. Like this:


By now, your chocolate mixture has cooled a little, and you’ll want to add it to the eggs. Make sure you temper the eggs first so you don’t end up with scrambled eggs. Tempering is super easy – just put a little dribble into the eggs while whisking them. Slowly add a little more, continuing to whisk. After you add about a quarter of the chocolate mixture and incorporate it, go ahead and add the rest, whisking until it’s all combined.

Get your flour – and when I say not quite a quarter cup, I mean about this much:

Add it to your chocolate mixture, and stir until just combined. Immediately pour into your buttered ramekins.

Place in the oven and bake for 13 minutes – you want the top not really jiggly and just barely starting to crack. (The spots on top show darker in the picture than they actually were; they were just shiny – don’t overcook this, or you’ll have just a really good chocolate cake. This is why I tell people I’m just making chocolate cake. There’s either a really good surprise, or people get what they’re expecting!)

When they’re cooked, remove them from the oven. Run a knife around the edge to loosen them. Place your plate atop the ramekin and – using your pot holder to hold the ramekin! – flip so that the plate is on the bottom and the ramekin atop. Slowly lift the ramekin, and bliss appears.

Serve immediately. If you’re planning ahead (I wasn’t), serve this with a little scoop of premium vanilla ice cream. And raspberries. Or just dig in with a fork and mmmmmmmm!

Have you ever made molten chocolate cake? What’s your go to date night dessert?

Molten Chocolate Cakes for Two

Molten Chocolate Cakes for Two

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

This deliciously fudgy and rich chocolate cake makes the perfect date night with this scaled down recipe for two. You'll be surprised by how quickly this fancy looking dessert appears on your table - and by how quickly it disappears.


  • 4 T butter, melted
  • 2 oz dark chocolate
  • 1 whole egg, 1 egg yolk
  • 1/2 c powdered sugar
  • 1/4 c flour (scant)


  1. Preheat oven to 450 degrees. Butter the bottoms and sides of ramekins.
  2. Melt the butter in heavy saucepan. While the butter melts, chop chocolate.
  3. Remove butter from heat, and add chocolate. Stir until chocolate is melted.
  4. Separate one egg and place yolk in a bowl, saving the white for another recipe. Add another whole egg to the bowl. Whisk eggs until lightened in color and a uniform consistency. Add powdered sugar and whisk again.
  5. Add chocolate to eggs and whisk to combine. Add not quite a quarter cup of flour (remove a tablespoon) and stir.
  6. Immediately pour into buttered ramekins. Place in oven and bake for 13 minutes until sides set and top has just cracked.
  7. Run a knife around the edge to loosen. Flip onto plates and serve immediately alone or with ice cream and fresh berries.

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Nutrition Information:
Yield: 2 Serving Size: 1 molten cake
Amount Per Serving:Calories: 592 Total Fat: 37g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 249mg Sodium: 230mg Carbohydrates: 59g Fiber: 2g Sugar: 42g Protein: 8g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.


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  • Frosted Fingers

    That looks totally yummy! I'm going to pin it to try!

  • Liz@thisfullhouse

    It's that easy…huh? Well, DAYUM! Thanks for sharing (I think!)

  • Cris

    Totally yummy! LOVE lava cakes!

  • jsprik

    mmmmm… sounds heavenly!! thnx! shooting over from TMTT btw!!

  • Megryansmom

    Thank you! I love this recipe, it's as if you're right there, talking to me (the no-baker) and to hold my hand. The picture of the flour measurement is great. Just one question…exactly how big are those ramekins across the tip?

  • Susie

    Oh my gosh!! That looks soooooooooo good!!

  • Tara R.

    Oh my goodness… I did not need to see this today. Ymmm

  • Anonymous

    Oh yum! I could probably actually handle this one, and your molten choc cake is legendary, per our realtors… 😉 JU

  • Michelle

    Frosted Fingers – Sooooo good. In fact, I'm pretty sure if I want to fit in my jeans I need to lose this recipe so I don't keep making it 😉

    Liz – Ummm yep, that easy. Truly.

    Cris – So do I. I don't care if they're “in” or not, just that they're yummy!

    jsprik – Ohhh they're so good. I'm sorry I introduced it to you.

    Megryansmom – That has got to be the sweetest thing anyone has ever said to me. You're so sweet. And the large ramekins are about 3″ across the top, maybe a little more.

    Susie – It is. And now I want another one, but fortunately, it's too late to make one right now 😉

    Tara – Oops, sorry. Really.

    J – You could totally do it. No nutst or anything either 😉 But ummm our realtors shared that story with you?

  • Pat

    I'm gonna make it, too.

  • Michelle

    Pat – Go for it. Jerry will thank you 🙂

  • septembermom

    You had me with molten chocolate…

  • Michelle

    Kelly – If I weren't so tired and headachy, I'd go make some more now. Mmmm.

  • Carla Mueller

    This is YU-UMMY! and so easy and QUICK. We truly loved it! This is a keeper!

    • Michelle

      Thank you – it’s hands down one of my favorites, and I’m so glad you love it, too!

  • Trackbacks

  • Trackback from Salted Caramel Sauce Recipe - Honest And Truly!
    Sunday, 8 February, 2015

    […] popular then faded away and aren’t seen much anymore – when was the last time you had a molten chocolate cake? And then there’s salted caramel. It’s the perfect marriage between sweet and salty, […]

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