Chocolate Cakes with Liquid Centers Recipe - Allrecipes.com
Chocolate Cakes with Liquid Centers Recipe

Chocolate Cakes with Liquid Centers

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2011

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 about 40 seconds everything was nicely melted. I sprayed the ramekins with Canola Cooking spray and baked for about 9 minutes. These were perfect and SO easy to make. A light dusting of confectioner's sugar or a drizzle of caramel on top, makes them look so pretty.

 
Most Helpful Critical Review
Feb 14, 2011

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 recommend everyone to read other's reviews and make necessary adjustments before you make them. I made the followng changes: I used 2 tbsp of gluten free flour for this recipe, buttered and sugared my cups (something I saw on Video Jug). I also used parchment paper to line the bottoms of my cups -- first I traced the bottom in pencil, then cut out the circles. After they're cooked, use a knife to loosen the edges. I cooked them for 10 minutes, but will cook for 12 next time as they were too gooey. I dusted with icing sugar, and served with raspberries and vanilla icecream.

 
Oct 22, 2006

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 set aside and refrigerate the prepared batter for a few hours, just remove and allow to come to room temperature before baking. I made the batter before dinner and took it out of the fridge just as we sat down to eat. I put them in the oven as we finished the meal. The cakes still looked a bit wet after 6 minutes, so I left them 2 minutes longer. I'm not sure if this was because the batter was still a bit cold when I put them in. I used pyrex custard cups and they didn't unmold too well, the one I tried to umold split and oozed all over the plate, but they tasted just as good eaten from the dish rather than unmolded. Another thing I discovered is that if you heat a leftover cake in the microwave for 30 seconds it bubbles up like a volcano and tastes nearly as good as fresh out of the oven!

 
Mar 10, 2007

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 flour. Used semi-sweet morsels (1/4 cup for 1/2 recipe). Baked 10 1/2 minutes but next time I'll try 12. They were a little too runny but this is a great recipe to HAVE to experiment with. Definitely serve with a sprinkle of powdered sugar, vanilla ice cream and/or whipped cream. Super EZ to make after dinner and also used the microwave to melt butter and chocolate (40 secs). Used pyrex custard cups buttered and sugared. No problem sticking. Can't wait to make for company. Will add some fresh raspberries or strawberries on the side. These are the same pricey souffles that many of the "Big" name restaurants serve. Never knew they were so simple and bet you've got all the ingredients. GO MAKE THESE NOW! YUMMY !!!

 
Feb 14, 2005

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 minutes based upon suggestions. They were perfect - little chocolate cakes that just ooze a delightful chocolate center. They're also not terribly sweet, just really, really chocolatey! Incredible!!!

 
Jul 23, 2003

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.

 
Jan 19, 2007

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 confectioners sugar and serve with a scoop of Bryers chocolate-chip mint or other complimentary ice cream.

 
Feb 14, 2006

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 desserts - loved this. I used bittersweet Ghiradelli, added a little vanilla, opted for sugar coating the ramekins rather than flouring and baked at 425 for 10 minutes. This will now become my dinner party dessert as it is extremely quick and easy to prepare. I love it!

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 270 mg
  • 90%
  • Fat
  • 37.1 g
  • 57%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 204 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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