How do I achieve the gooey molten center?

Bake the cakes just until the edges are set but the centers stay soft and slightly jiggly, usually 11–13 minutes at 220°C (425°F).

Can I prepare the batter ahead of time?

Yes, the batter can be refrigerated before baking. Add 1–2 extra minutes to the baking time if baking straight from cold.

Bittersweet or semisweet chocolate with 70% cocoa or higher provides a richer flavor and balanced sweetness.

Powdered sugar, fresh berries, vanilla ice cream, fresh mint, whipped cream, or caramel sauce enhance the experience.

Six 6-oz ramekins, heatproof bowls, whisk, rubber spatula, and a baking sheet are required.

Decadent individual chocolate cakes with a warm, gooey molten center — perfect for an elegant dessert or a comforting treat.

Chocolate Mixture: 120 g (4.25 oz) bittersweet or semisweet chocolate roughly chopped 100 g (7 tbsp) unsalted butter plus extra for greasing
Batter: 2 large eggs 2 large egg yolks 90 g (scant 1/2 cup) granulated sugar 1 tsp pure vanilla extract 40 g (1/3 cup) all-purpose flour 1/4 tsp fine sea salt
For Serving (optional): Powdered sugar for dusting Fresh berries or vanilla ice cream

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Step 1:: Preheat the oven to 220°C (425°F). Grease six 6-oz ramekins with butter and lightly dust with flour tapping out the excess.
Step 2:: In a heatproof bowl set over a pan of simmering water melt the chocolate and butter together stirring until smooth. Remove from heat and let cool slightly.
Step 3:: In a mixing bowl whisk the eggs egg yolks sugar and vanilla until pale and thick about 2 minutes.
Step 4:: Gently fold the melted chocolate mixture into the egg mixture until combined.
Step 5:: Sift in the flour and salt and fold gently until just incorporated do not overmix.
Step 6:: Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.
Step 7:: Bake for 11–13 minutes until the edges are set but the centers are still soft and slightly jiggly.
Step 8:: Let rest for 1 minute. Run a thin knife around the edges invert onto plates and serve immediately. Dust with powdered sugar and add berries or ice cream if desired.

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Enjoy these luscious mini cakes with your favorite toppings for a perfect ending to any meal.

→ How do I achieve the gooey molten center?: Bake the cakes just until the edges are set but the centers stay soft and slightly jiggly, usually 11–13 minutes at 220°C (425°F).
→ Can I prepare the batter ahead of time?: Yes, the batter can be refrigerated before baking. Add 1–2 extra minutes to the baking time if baking straight from cold.
→ What types of chocolate work best?: Bittersweet or semisweet chocolate with 70% cocoa or higher provides a richer flavor and balanced sweetness.
→ Are there suggested toppings for serving?: Powdered sugar, fresh berries, vanilla ice cream, fresh mint, whipped cream, or caramel sauce enhance the experience.
→ What tools are needed to make these cakes?: Six 6-oz ramekins, heatproof bowls, whisk, rubber spatula, and a baking sheet are required.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.