Completely Decadent Molten Chocolate Cake

Warm, delicious, melted chocolate surrounded by a decadent cake. That’s what this dessert is. It’s like a seamless and beautiful merging of soufflé and chocolate cake. In a word, divine. And you can make them in individual ramekins, so there is virtually no mess. Even better, the recipe is incredibly easy and can be prepared ahead of time and refrigerated until needed. And because it’s so warming, I especially enjoy this dessert during the winter. A molten chocolate cake on a cold night? Perfection!

Along with our panna cotta, these chocolate lava cakes are a favorite sweet in our restaurant. As always with our business, we look for easy recipes that turn out great quality dishes and that also keep well for a few days. And this dessert definitely meets those standards. Thanks to the minimal prep time, this treat is great for entertaining, or just to have on hand for the family. The chocolate lovers of the group will be more than happy!

Molten Chocolate Cake

Yield: 4 individual servings 


4 oz of butter

6 oz of good quality bittersweet chocolate

2 eggs

2 egg yolks

1/4 cup of sugar

2 tbs of flour

1/4 tsp of cream of tartar

A pinch of salt


Preheat the oven to 450 F and lightly grease four ramekins.

Measure the butter, chocolate and flour into a medium mixing bowl. Set the bowl in a pan of simmering water and heat until the ingredients have completely melted. Remove the bowl from the heat and set aside to cool slightly.

Separate all the eggs, so that you have the 2 egg whites in a large mixing bowl, and the 4 yolks in another smaller container.

Add the cream of tartar to the egg whites and beat with an electric mixer on high speed until soft peaks form.

Next, mix in the salt and sugar until blended. Finally, beat in the egg yolks until just incorporated.

Gently fold the chocolate into the egg mixture, mixing gently until the two are just blended.

Pour the batter into the prepared ramekins and bake for 6-8 minutes, or until the sides and tops of the cakes are firm, but the centers are still soft.

Dust with icing sugar or top with ice cream. Serve immediately.

Tip: I often make a double batch of this recipe (as these photos show) because it keeps so well in the fridge. 

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