Molten Chocolate Cake

I spotted a recipe on Foodista that may have originally appeared on a blog by Mario Barisione, so I wanted to give them both credit.  This is so simple, I can’t wait to try it!  The Foodista recipe calls for adding about a teaspoon of flavored liquoer (like Grand Marnier, Kahlua, etc.) to each ramekin, but I think I’d want to let the chocolate stand out.  I know some people add more finely chopped chocolate to the middle, but it looks like you get the molten effect without that step.


  • 3 1/2 ounces (about one bar) dark chocolate, chopped
  • 1/3 cup (3 ounces) unsalted butter
  • 2 egg yolks
  • 2 eggs
  • salt
  • 1 1/2 cups  powdered sugar
  • 2/3 cup all-purpose flour
  • Optional: 1 tsp flavored liqueur of your choice


Melt the chocolate and butter together in bain marie, that is in a bowl over a pot of hot water, and then let cool for a few minutes.

Whip eggs, egg yolks, sugar and a pinch of salt until you get a light yellow color. Add the melted chocolate and the flour.

Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour. Divide the chocolate cream among the ramekins (note: this is where you’d add the liqueur to each), cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.

Pre-heat the oven to 450° F  and bake for about 13 minutes. Remove from the oven, run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.


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