How do I achieve the molten center in these cakes?

Bake the batter until the edges are set but the center is still soft and slightly jiggly, typically 11–13 minutes at 220°C (425°F).

Can I prepare these cakes ahead of time?

Yes, refrigerate the unbaked batter in ramekins and bake directly from the fridge, adding 1–2 minutes to baking time for best results.

Bittersweet or semisweet chopped chocolate provides an ideal balance of rich flavor and smooth texture.

Keep a close eye on baking time and remove cakes when edges are firm but centers still jiggle slightly to retain the molten core.

Adding a teaspoon of espresso powder to the batter deepens the chocolate flavor without overpowering.

Decadent individual chocolate cakes with a soft, molten center & the ultimate dessert for chocolate lovers.

This classic dessert has always been a favorite of mine, perfect for impressing guests yet easy enough for a weeknight treat.

Chocolate Base: 115 g (4 oz) bittersweet or semisweet chocolate, chopped and 115 g (1/2 cup) unsalted butter, plus extra for greasing
Batter: 2 large eggs, 2 large egg yolks, 75 g (1/3 cup) granulated sugar, 30 g (1/4 cup) all purpose flour, 1/2 tsp pure vanilla extract, pinch of salt
To Serve (Optional): Powdered sugar for dusting, fresh berries or vanilla ice cream

Preheat Oven:: Preheat the oven to 220°C (425°F). Grease four 170 ml (6 oz) ramekins with butter and lightly dust with flour, tapping out any excess.
Melt Chocolate:: Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
Mix Eggs and Sugar:: In a separate bowl, whisk together the eggs, egg yolks, and sugar until thick and pale.
Combine Mixtures:: Gently fold the melted chocolate mixture into the egg mixture, then stir in the vanilla extract and salt.
Add Flour:: Sift in the flour and fold until just combined do not overmix.
Fill Ramekins:: Divide the batter evenly among the prepared ramekins.
Bake:: Bake for 11 13 minutes until the edges are set but the centers are still soft and slightly jiggly.
Cool and Serve:: Remove from the oven and let stand for 1 minute. Run a knife around the edges then carefully invert onto serving plates.
Garnish:: Dust with powdered sugar and serve immediately with berries or ice cream if desired.

This dessert has always brought my family together especially during special occasions and celebrations.

4 ramekins (170 ml / 6 oz each), mixing bowls, whisk, double boiler or microwave safe bowl, sifter or fine mesh sieve, rubber spatula

Contains eggs dairy (butter) and gluten (flour). Check chocolate and butter labels for any additional allergens.

Calories 410, total fat 28 g, carbohydrates 37 g, protein 6 g per serving.

Serve these cakes warm for the perfect molten experience that melts in your mouth.

→ How do I achieve the molten center in these cakes?: Bake the batter until the edges are set but the center is still soft and slightly jiggly, typically 11–13 minutes at 220°C (425°F).
→ Can I prepare these cakes ahead of time?: Yes, refrigerate the unbaked batter in ramekins and bake directly from the fridge, adding 1–2 minutes to baking time for best results.
→ What chocolate works best for these cakes?: Bittersweet or semisweet chopped chocolate provides an ideal balance of rich flavor and smooth texture.
→ What tips help prevent overbaking?: Keep a close eye on baking time and remove cakes when edges are firm but centers still jiggle slightly to retain the molten core.
→ Are there suggestions to enhance the flavor?: Adding a teaspoon of espresso powder to the batter deepens the chocolate flavor without overpowering.