Molten Chocolate Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A small chocolate cake with a set outside and a warm, flowing center, made from a few ingredients and ready in 20 minutes. Baking time is everything: pull it when the edges are firm and the middle still jiggles. Makes 4 cakes in about 28 minutes.

Prep 15 min

Cook 13 min

Total 28 min

Servings 4

Ingredients

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servings

4 oz (115 g)dark chocolate, chopped
⅓ cup (85 g)unsalted butter
2 (100 g)eggs, pasteurized if possible
2 (36 g)egg yolks, pasteurized if possible
¼ cup (50 g)granulated sugar
2 ½ tbsp (20 g)all-purpose flour
¾ tsp (4 ml)vanilla extract
1 pinchsalt
2 tbsp (10 g)unsweetened cocoa powder, for dusting
1 ½ tbsp (10 g)powdered sugar

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Instructions

Heat the oven to 425 F (220 C) with a rack in the middle. Butter four 6-ounce ramekins well and dust the insides with cocoa, tapping out the excess.
Melt the chocolate and butter together in a bowl over simmering water, stirring until smooth. Cool 5 minutes.
Whisk the eggs, yolks, sugar, vanilla and salt 2 minutes until slightly thick. Whisk in the chocolate mixture, then fold in the flour.
Divide among the ramekins and set on a baking sheet.
Bake 11 to 13 minutes, until the edges are firm and the center is still soft and jiggly.
Let stand 1 minute, run a knife around the edge, invert onto a plate and lift off the ramekin. Dust with powdered sugar and serve right away.

Tips

Oven temperatures vary; test one cake first to find your time.
Butter and cocoa the molds thoroughly so the cakes release.
Serve immediately; the center sets as it cools.
The center is intentionally soft, so eggs are not fully cooked; use pasteurized eggs and avoid serving to young children, pregnant women, older adults or anyone with a weakened immune system.

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Recipe FAQ

How long does it take to make molten chocolate cake?

Plan on 15 minutes of prep and 13 minutes of cooking. The recipe makes 4 cakes (4 servings).

How should I store molten chocolate cake?

Best served right away. Unbaked batter can be refrigerated in the ramekins up to 1 day; add 2 minutes of baking time.

Can I make molten chocolate cake ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 0.75 tsp vanilla extract (4 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with vanilla ice cream or coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 4 servings this recipe makes.

308 Calories / serving

22.1g Fat

22.5g Carbs

5.3g Protein

18.3g Sugar

Whole recipe (4 servings): ~1232 cal · 88g fat · 90g carbs · 21g protein · 73g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.