Dark Molten Chocolate Cakes Recipe - Allrecipes.com
Dark Molten Chocolate Cakes Recipe
  • READY IN 30 mins

Dark Molten Chocolate Cakes

Recipe by  

"Serve these decadent chocolate cakes for a special celebration with loved ones."

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Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
  2. Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
  3. Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2008

This was mind-blowing delicious!! My friends raved the whole evening! Some suggestions, definitely add the 1 tsp. of espresso powder and vanilla as was suggested by another reviewer, also I used Ghirardelli chocolate 75% cocoa, it melts nicer making for a smoother richer consistency of the molten center. Make sure not to overcook, when the top puffs up and there is no longer visible batter its time to take out. I greased the ramekins with butter and dusted with cocoa powder and sugar, they slipped right out! The cocoa powder doesn't leave white like flour. Amazing dessert, don't be gun shy they are a cinch to make and you will have a hit!

 
Most Helpful Critical Review
Feb 12, 2008

The cakes weren't sweet enough, very bitter....will not make again

 

84 Ratings

Dec 31, 2007

This was the most amazing dessert I've ever made (and I've made a lot!!). I used Lindt chocolate (personal preference, just don't like Bakers choc.) I modified the order of the ingredients due to reading some other recipes: Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture (a bit at a time) and flour. At the end, I added 1 tsp of espresso powder and 1 tsp of Madagascar Bourbon Pure Vanilla, this made the chocolate flavor really stand out. You can also make these a day ahead and cover them with plastic wrap, which makes serving them at a dinner party a snap! I baked these for 12 minutes right out of the refrigerator and I think any longer would have cooked the sauce in the center for too long, but that's a personal preference (I wanted a lot of fudge sauce in mine). Also, serving was made much easier by liberally buttering the ramekins ahead of time and sprinkling them with sugar and flour, when they came out of the oven, I ran a knife around the edges. Then I placed a dessert plate on top of the ramekin and flipped the entire thing over. The cake pops right out onto the plate, and it saves you the mess of trying to "dump" it out. I served this with a creme anglaise (custard sauce) on the plate and guests were practically licking the plate!

 
Apr 18, 2008

This is an 'impossible-to-fail' recipe. We made it for my friend's birthday party, quite a bit away from our home. We were in a huge hurry... anyway we made it in the oven until it was still a little bit loose in the middle, then brought them to the party. After another 2min in the oven, it turned out as delicious as you can imagine(but it was not as 'molten' as the picture here), very moist yet a bit crispy on the edge, rich, well made chololate cake, personally the best chocolate cake I've ever had. Absolutely successful! We thought we were just very lucky. Then we tried another time at home, with some patience and love:). It turned out exactly as good as the picture, we didn't have any fresh berries at that time, instead we mixed frozen raspberries and blueberries with a little bit of vanilla icecream in the mixer, served it beside, delicious! We saved the rest of them in the fridge covered with plastic, warm it up when we want, its tastes and texture don't really change so much. This is a very delicate but rough, easy to make recipe, 100% recommendation. PS I signed up to this website just because i wanted to write something about this recipe. Thank you for sharing!

 
Jun 07, 2008

MMMMMMMMMM! I was craving chocolate and just made these cakes, and they are awesome! I followed the instructions exactly except that I used a 6-cup muffin pan instead of souffles. The recipe made exactly 6 cupcake sized cakes. I also only baked them for 10 mins and they came out perfectly with a gooey center. Will DEFINITELY make again!

 
Jul 26, 2008

These are the bomb! And super simple. I tried another Molten Chocolate Cake recipe from this site but didn't like them as well as these. The soft center of these seemed more like a pudding rather than a runny undercooked cake.

 
Jul 22, 2008

These cakes are wonderful! Since I didn't have any little souffle dishes I just used cupcake trays and they turned out fine. I used semi sweet chocolate instead of bittersweet, but they were still delicious. I also love how easy this recipe is.

 
May 12, 2009

The easiest recipe to make. And the best cakes ever! I took this to a friend's surprise party and baked them in the oven for 10 minutes before his arrival. It was a HUGE hit! Not only was my fiance impressed (I never bake), but event the hostess who is a dessert baker extraordinaire. In fact, she asked me for the recipe. If that doesn't say enough about the result, I don't know what is.

 

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