Molten Chocolate Cakes With Sugar-Coated Raspberries

Molten Chocolate Cakes With Sugar-Coated Raspberries

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"Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee."
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servings 494 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
  2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
  4. Top each with sugared raspberries and serve immediately.


  • *Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.)

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


  1. 708 Ratings

Most helpful positive review

I've cooked this twice. First time, I prepared it and then put it in the refrigerator for 3 hours and cooked it after dinner. Second time, I cooked it straight away. It was definitely better the...

Most helpful critical review

If you are expecting an actual "cake" forget this recipe. Notice that it only takes 4 tsp of flour?! What a disappointment. This was more like an over-coagulated chocolate type pudding. I wis...

I've cooked this twice. First time, I prepared it and then put it in the refrigerator for 3 hours and cooked it after dinner. Second time, I cooked it straight away. It was definitely better the...

Hubby and I travel frequently, several times a month, which means we eat out frequently as well. We've both had our share of Molten Lava Cakes in fine restaurants all over the country. And so yo...

This is, hands down, my favorite dessert. A.k.a. chocolate lava cakes, they can be served with raspberry liqueur drizzled on the plate with a mint garnish or topped with whipped cream. I've p...

Oh boy. These got RAVE reviews, and mine were even under-done. And sooo easy. My batter was a bit cool still when I popped them in, and it took a good 14 minutes at least. Here's a tip: when...

I too made these for Valentine's Day dinner & man, they were good! And easy!!! I cooked 4 in ramekins & 4 in muffin cups minus the papers. I sprayed both ramekins & muffin cups w/ Baker's Joy fi...

Unbelievable dessert!!! It was so easy to make and ohhhh soooo good to eat. I make at least once a week (requested by my husband). No need to change anything in this recipe (although I have ad...

This is a phenomenal recipe. I have used this one twice and it has been a HUGE hit both times. I used Giardenelli (sp) bittersweet chocolate to make it even more wonderful. Defintely make batter...

Yum, these are delish. I never bother with the double boiler. I just microwave the butter and chocolate together and this goes together so quickly. I also just serve them with heavy cream pou...

Perfect as written and so easy to make. Can be baked ahead and microwaved before serving. I have made this many times and like it best served with whipped cream and fresh raspberries. I use cust...

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