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

Molten Chocolate Cakes

Recipe by  

"Looking for the perfect dessert for a group of chocoholics? One serving of these indulgent molten cakes will hit the spot."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 8 servings, 1/2 molten cake each Change Servings
ADVERTISEMENT
  • READY IN

    30 mins

Directions

  1. Preheat oven to 425 degrees F. Butter 4 (3/4-cup) custard cups or souffle dishes. Place on baking sheet.
  2. Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.
  3. Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately each topped with 1 Tbsp. of whipped topping.
Kitchen-Friendly View

Footnotes

  • Size-Wise
  • Looking for the perfect dessert for a group of chocoholics? One serving of these indulgent molten cakes will hit the spot.
  • Make Ahead
  • Batter can be made a day ahead. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2008

I have only eaten this on cruises before and of course thought it was way too difficult to make. SO NOT TRUE. This was so easy and delicious. I followed the recipe exactly except greased, buttered and dusted ramekins with a cocoa/sugar mix. Baked for 12 minutes. The cakes slid right out. The next time I will skip the whipped cream and just sprinkle wiht powedered sugar. I impressed myself. My husband is thrilled with the money he will save taking us on cruises to have this dessert.LOL. Thanks so much.

 
Most Helpful Critical Review
Mar 19, 2008

I think the bake time is way too long and the temp is too high. I made these twice, the first time I baked them 2 mins less than suggested and the middles didn't ooze and the edges were almost burnt. I did it again with the oven decreased to 350 and for 9mins. Better but still not quite. I am looking for something like Morton's Godiva chocolate cake. Maybe I will try again with some liqour added.

 
Dec 04, 2007

This recipe is AWESOME! I always order this dessert if I see it on a restaurant menu. I made 12 cupcake sized cakes instead of 4 since they are so rich. Satisfies the chocolate craving!

 
Dec 11, 2007

I love it! I've had a hard time finding a good molten cake recipe and this one is delicious and easy. I add a dash of salt to it (to enhance the chocolate) and serve with ice cream instead of Cool Whip.

 
Sep 08, 2009

I tried this recipe using semi sweet chocolate chips in place of the semi sweet baker's chocolate; it doesn't work. The chocolate chips bake into the mix and the volcano doesn't erupt. However, my Aunt said that they were the best brownies ever.

 
Aug 31, 2009

Tried this for the first time tonight and used the recipe as stated with the exception of the Cool Whip. (I topped ours with a scoop of vanilla ice cream and chocolate sauce drizzles.) 13 minutes at 425 worked exactly right for me, but I did follow suggestions and first checked at 9 minutes. Thanks for such a great and easy recipe. My daughter said it was even better than Chili's! (Now THAT'S a compliment!)

 
Apr 12, 2008

Terrific taste, but I had to cook it only 10 minutes in order to still have a molten center. Easier than some other recipes I've tried (and chocolatier).

 
Mar 16, 2008

Okay, I had to give this 5 stars because I made so many mistakes with the recipe and it stilled turned out delicious! I am looking forward to making it again and actually following the recipe, I can't even imagine how good it will taste. So my mistakes -- I used unsweetened chocolate instead of semi-sweet (not bad if you don't like overly sweet desserts, I think I might try 2 oz. of each next time) and I completely left out the flour! The cakes came out as flat as can be but the taste was still yummy! I recommend following the recipe exactly.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT
 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States