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Molten Chocolate Cake at FoodApparel.com

Molten Chocolate Cake

Course cake, Chocolate, Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Author Christina Lakey


  • 5 tablespoons unsalted butter
  • 4 ounces dark chocolate chips I recommend Guittard or Ghirardelli
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of cayenne pepper
  • 1/3 cup unbleached all-purpose flour
  • 3/4 cup powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Special equipment:

  • 4 ounce ramekins 4-


  1. Preheat your oven to 400 degrees F.
  2. Butter ramekins liberally and coat each on all sides with granulated sugar, tapping out the extra.
  3. In a small saucepan, combine butter, chocolate chips, cinnamon, nutmeg, and cayenne pepper. Warm over low heat, stirring frequently, until melted. Remove from heat and set aside while mixing together dry ingredients.
  4. In a large bowl, combine flour, powdered sugar, eggs and egg yolks, and vanilla and almond extract. Whisk together until it is a creamy almond color. Add melted chocolate mixture and whisk together until combined.
  5. Pour batter into ramekins.
  6. Bake cakes about 10-12 minutes, or until the top is risen and just beginning to crack in the middle. Remove from oven and let cool for about 5 minutes (cake will continue to cook and set during this time).
  7. Loosen the edges of the cake if needed with a small knife.
  8. Invert cakes onto small plates and serve warm!

Recipe Notes

Change it up:
If you have 6 ounce ramekins, double the recipe to make enough for approximately 5-6 cakes. You will need to adjust the baking time up slightly (depending on your oven) so watch them closely and take out when they begin to crack!
Dress it Down:
Keep things simpler by eliminating the cinnamon, nutmeg, cayenne pepper, and almond extract.