Wednesday, February 6, 2013

Molten Chocolate Cake

What’s the perfect way to celebrate Valentine’s Day?  This chocolate molten cake, if you ask us.  Dinner reservations, aphrodisiac foods (hehe), and even a significant other are really not necessary.  Just this lovely cake with the molten chocolate center.

molten chocolate cake 5

This is a favorite of Dulcie’s, but before now I’ve never attempted to make this at home before.  I had an idea that it was complicated and fussy and included extra steps and dirty dishes, such as a special molten chocolate batter you had to make (separately from the cake batter) and plop into the middle.  Sort of like these Pumpkin Cream Cheese muffins.  But I was wrong!  This molten cake is simply a rich chocolate cake that is undercooked so that the center stays deliciously molten.  Easy.

molten chocolate cake 3

We made these cakes in 6 oz ramekins and baked them at 450 for 8-9 minutes.  Our directions, via Food & Wine, specified a longer cooking time.  For us, this created a first batch of plain old chocolate cake that was cooked all the way through.   So we say – err on the side of cooking these for too short vs. too long. 

molten chocolate cake 2

Keep in mind that we live at high elevation in Colorado (about 5,000 ft). This recipe makes 4 cakes, and we baked ours in two batches so that we could experiment a little and be sure that we’d end up with a molten center. Also keep in mind that plain old chocolate cake is also delicious, so this is really a win win.  DON’T BE NERVOUS!  Ready for the recipe?  OK!

molten chocolate cake 4

Molten Chocolate Cake

Recipe via Food & Wine
Serves 4
  • 1 stick (4 oz) unsalted butter
  • 6 ounces bittersweet chocolate
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • Pinch salt
  • 2 Tbsp flour
Prep: Preheat oven to 450. Butter & flour four 6 oz ramekins.
Gently melt the butter with the chocolate.  Whisk until smooth. Do this in a double boiler if you have one. Or a poor man’s double boiler (bowl balanced over pot of boiling water) if you don’t.  You’re in good company, that’s how we do it!
In a medium bowl, beat the eggs with the egg yolks, sugar and salt until thickened and pale.
Fold the chocolate mixture and flour into the egg mixture. Spoon the batter into the ramekins and bake at 450 for 8-9 minutes.  (Food & Wine recommends 12 minutes but we found that to be too long, but possibly because of high altitude issues.  We’re at 5,000 ft. If anyone gives this a try please let us know!)
Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Oh yes and also! Valentine’s Day is coming and if you love chocolate and delicious foodie stuff, you should really check out our Valentine’s Day boxes & Artisan Chocolate Sampler (sold out), via Colorado Crafted.  They’re packed full of really unique, special, artisan-made treats and we are in love with them!  Shipping is free, but order before 2/11 if you want them delivered in time for V-Day.

molten chocolate cake


  1. HAHA... What a coincidence! I wrote a post on molten chocolate cake for Valentine's day too. Yours look fantastic! I agree that molten chocolate cake is the best way to celebrate the romantic night with the loved one. By the way, I love your beautiful blog. I am adding your blog to my blogroll. :)

    1. Ha, funny! I am headed over to check out YOUR molten cake right now... Thank you for the nice words about our blog, we appreciate it!

  2. i really liked your pic of the egg shells; super cute!
    the molten chocolate cakes are over-the-moon yummy looking!

  3. It's not Valentine's tonight but we are snowed in and making a big batch of soup. What better to make for dessert than Molten Chocolate Cakes!

    1. You are making being snowed in sound REALLY FUN!

  4. I found that cooking these for 8 minutes on 450 is way too long. I recommend 6-7 minutes

    1. Thank you for the feedback; definitely best to err on the side of too little time!

  5. I want to thank superb formula. I simply caused it to be also it sampled wonderful: -)
    Excellent weblog along with dessert quality recipes personally in case you are curious.
    I have a blog with cake recipes myself if you are interested. You can find it at

  6. Making these, again, tonite for Valentines per BF's request - quick and easy. I used the 60% cocoa Ghirardelli chocolate - 450 at 10 mins is fine for me - I just wanted them really moist in the middle, since I served them with a scoop of milk choc ice cream. I think you can also substitute the flour with almond meal/flour. Thank you for sharing the recipe - this replaces my other souffle recipe.

  7. I made these last night and they turned out PERFECT - something that is very rare for me on a first try! I'm in Seattle at sea level and I cooked mine for 9 minutes. My boyfriend and I were both so pleased with the results - these will definitely be going in my regular rotation. Thanks for the great recipe and easy-to-follow instructions!

  8. So glad to hear you had great results, and thank you for the info on your cooking time & elevation! I made these last night, too - three were lovely and one broke and was ugly. Oh well :)

  9. Your blog is absolutely adorable. I will definitely try to make some of these sweet concoctions asap.

  10. My oh my does that cake look good! I'm a total sucker for molten chocolate cakes, but haven't yet made them myself. Maybe too dangerous;)
    Hope you guys had lovely Valentine's days.

  11. Always be sure to use the size pan that is called for in the recipe. Grease and lightly flour your pan prior to assembling the recipe.

  12. Hello, I've found 8min to be ideal, I'm 245m above the sea level. I've made some other molten chocolate cakes before (e.g. with less flour, more flour, just whole eggs, creaming method... there are tons out there) and I what I look for is dry top with slight jiggle in the middle of the cake when I take them out. I hope this helps :)

  13. Beautiful!
    fabulously photo shoot!
    Your Pics looks fantastic.
    Sooooo cute! Love it all!
    Thank You.

  14. I'm going to try these this weekend. I'm at 7,000 ft, so we'll see how it goes!

  15. hi! do you think I can make these ahead of time or will that be problematic? thanks!


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