Molten chocolate cakes are individual chocolate cakes with a soft ganache center that flows out the moment you cut into them.
They bake in about 14 minutes, and the batter can be made ahead and chilled, which makes them an easy dessert for guests. Total hands on time is about 30 minutes.
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Why This Molten Chocolate Cakes Recipe Works
A spoonful of ganache goes into the center of each ramekin, so the middle stays liquid even when the outside is fully baked. That is the secret to the flowing center.
The batter uses whole eggs plus extra yolks, which gives it a rich, fudgy texture with only 2 tablespoons of flour. There is barely any structure beyond the eggs and chocolate.
The cakes bake at 425 degrees F for just 12 to 14 minutes, so the edges set quickly and the center stays soft. Watch the clock, because an extra 2 minutes can turn them into plain cake.
Ingredients for Molten Chocolate Cakes
- 1/2 cup dark chocolate chips, for the ganache center
- 4 tbsp heavy cream, for the ganache center
- 1 cup dark chocolate chips, for the cake batter
- 7 tbsp unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/2 cup superfine sugar
- 2 tbsp all purpose flour
- 1 tbsp cocoa powder, for greasing and dusting
- Vanilla ice cream or whipped cream, for serving
- Strawberries or raspberries, for decoration
Dark chocolate. Choose chips or a chopped bar with a flavor you enjoy. The chocolate is used twice, once for the batter and once for the ganache center.
Butter. Unsalted butter melts in with the chocolate and gives the cakes a silky texture.
Eggs and yolks. The extra yolks make the batter rich and help it set at the edges while the center stays soft.
Sugar. Superfine sugar dissolves quickly when whisked with the eggs, so the batter is smooth.
Heavy cream. Cream turns half a cup of chocolate into a soft ganache that stays liquid in the oven.
How to Make Molten Chocolate Cakes
1. Make the ganache Warm 1/2 cup chocolate chips with the cream over low heat, stirring until smooth. Set it aside to cool and thicken slightly.
2. Heat the oven Set the oven to 425 degrees F and grease six small ramekins or a muffin tin well, then dust with cocoa.
3. Melt the batter chocolate Melt 1 cup chocolate chips with the butter in the microwave or over a double boiler until smooth, then cool for a few minutes.
4. Whisk the eggs Whisk the eggs, yolks, and sugar until light and thick, then stir in the melted chocolate.
5. Add the flour Fold in the flour just until no streaks remain.
6. Fill the molds Spoon in a little batter, add a teaspoon of ganache to the middle, and top with more batter until each mold is about 3/4 full.
7. Bake Bake 12 to 14 minutes until the edges are firm and the center still jiggles slightly.
8. Unmold Rest the cakes for 1 minute, run a knife around the edge, and flip onto plates.
How to Serve Molten Chocolate Cakes
Serve each cake warm, dusted with cocoa, with a scoop of vanilla ice cream or whipped cream. Fresh strawberries or raspberries add a tart contrast. For a dessert board, add small slices of classic cheesecake, gooey brownie pie, and fudgy brownies, plus strawberry cake for something lighter.
How to Store and Reheat Molten Chocolate Cakes
These cakes are ideal when eaten right away. Leftover baked cakes keep in the refrigerator for up to 3 days in an airtight container, but the center firms up. Rewarm one in the microwave for 15 to 20 seconds. The unbaked batter can be covered and refrigerated for up to a day; add 1 to 2 minutes to the bake time. Do not freeze.
Tips and Variations for Molten Chocolate Cakes
Grease generously. Use butter and a dusting of cocoa so the cakes release cleanly.
Cool the ganache. It should be thick enough to hold a spoonful, so chill it for 10 minutes if runny.
Watch the clock. Set a timer for 12 minutes and check, as every oven runs differently.
Use room temperature eggs. They whisk up lighter and blend more smoothly with the melted chocolate.
Choose sturdy ramekins. Ceramic ramekins heat gently and hold the shape well.
Make ahead. Fill the molds, cover, and chill, then bake straight from the fridge with a couple of extra minutes.
Add a flavor. Stir a pinch of espresso powder into the batter to deepen the chocolate.
Think about raw egg. The centers are very soft, so use pasteurized eggs for anyone who is pregnant, elderly, or young, and read this Montana State egg fact sheet.
Frequently Asked Questions About Molten Chocolate Cakes
How do you know when molten chocolate cakes are done?
The edges are firm and the center jiggles slightly when you shake the ramekin. Overbaked ones lose the flowing center.
Can I make molten chocolate cakes ahead of time?
Yes. Fill the molds, cover, and refrigerate up to a day. Bake from cold and add 1 to 2 minutes.
Why did my molten chocolate cakes not flow?
They were probably overbaked or the ganache center was too thick. Try pulling them 1 minute sooner.
Can I use a muffin tin?
Yes, a well greased muffin tin works and gives smaller cakes that bake a minute faster.
What can I serve with them?
Ice cream, whipped cream, or fresh berries all work.
Molten Chocolate Cakes with Ganache Center
Equipment
- Ramekins or muffin tin
- Small saucepan
- microwave safe bowl
Ingredients
Main Ingredients
- ½ cup dark chocolate chips for the ganache center
- 4 tbsp heavy cream for the ganache center
- 1 cup dark chocolate chips for the cake batter
- 7 tbsp unsalted butter for the cake batter, cut into small cubes
- 2 large eggs for the cake batter, at room temperature
- 2 large egg yolks for the cake batter, at room temperature
- ½ cup superfine sugar for the cake batter, or regular white sugar
- 2 tbsp all purpose flour for the cake batter
- 1 tbsp unsweetened cocoa powder for greasing and dusting the ramekins
Instructions
Cooking
- Make the center. Stir 1/2 cup chips and the cream over low heat until smooth and let it cool and thicken. Heat the oven. Preheat to 425 degrees F and grease six ramekins or muffin cups, dusting with cocoa.
- Melt. Melt 1 cup chips with the butter until smooth and cool for a few minutes.
- Whisk. Whisk eggs, yolks, and sugar until light, then stir in the chocolate and fold in the flour.
- Fill. Add batter to each mold, a teaspoon of ganache in the middle, then more batter to 3/4 full.
- Bake. Bake 12 to 14 minutes until the edges are firm and the middle jiggles.
- Serve. Rest 1 minute, flip onto plates, dust with cocoa, and serve with ice cream.
