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Chocolate Cakes with Liquid Centers

"Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes."
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servings 475 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 258 mg
  • 86%
  • Sodium:
  • 204 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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{{model.addEditText}} Print
  1. Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
  2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
  3. Beat the eggs, egg yolks and sugar together until light colored and thick.
  4. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
  5. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

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Read all reviews 299
  1. 360 Ratings

Most helpful positive review

I only needed to make 2 of these, so I cut everything in half very easily. I used 1/4 cup Ghirardelli 60% Cacao Bittersweet chocolate chips and melted it with the butter in the microwave. In abo...

Most helpful critical review

This can be a 5 star recipe, but it's off in measurements and time of cooking, which is why I gave it 3 stars. PLEASE DON'T LET MY RATING STOP YOU FROM MAKING THEM -- they are quite delcious! I...

Most helpful
Most positive
Least positive

I only needed to make 2 of these, so I cut everything in half very easily. I used 1/4 cup Ghirardelli 60% Cacao Bittersweet chocolate chips and melted it with the butter in the microwave. In abo...

Oh my goodness!! These are rich, delicious and sinful! And EASY! I followed the recipe ingredients exactly, using Ghirardelli bittersweet chocolate. I saw a similar recipe that said it is ok to ...

Made 1/2 recipe to check timing for my oven. These are a bit tricky to bake JUST right but when you do they are delish! Added some vanilla to eggs, a pinch of salt, and an extra teaspoon of flou...

Fantastic! This needs waaayyy more than 5 stars! I've had dessert like this in restaurants and had no idea how simple they were to make! I added a little vanilla to the batter & baked for 12 ...

I used muffin tins but only baked for 7 minutes. It was very gooey but had a great taste. Next time I will bake for at least 10 minutes.

Easy, but gourmet dessert! So rich that one is usually enough for each guest. Can make ahead, refrigerate, then bring to room temp before baking. Serving option: after unmolding dust with confec...

Excellent dessert!! I had something similar this at two seperate high-end restaurants in Dallas several years ago and this easily competes with those. My husband - who typically prefers tart d...

I made this last night for a perfect end to Valentine's dinner, and it was a tremendous hit! I make a lot of chocolate desserts, and this is by far the best one I have made yet - as good as or b...

excellent,great chocolate fix!!!! I used Ghardelli semisweet and used splenda for the sugar. I baked at 430 for 9 minutes. Used Bakers Joy and had no problem removing from cups. We ate as is but...