Molten Chocolate Cake Recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 Molten Chocolate Image

Ingredients Ingredient Checklist 4 tablespoons unsalted butter, room temperature, plus more for muffin tins 1/3 cup granulated sugar, plus more for muffin tins 3 large eggs 1/3 cup all-purpose flour 1/4 teaspoon salt 8 ounces bittersweet chocolate, melted Confectioners’ sugar, for dusting Whipped Cream, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 Molten Chocolate Image

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Molten Chocolate Image

Molten Chocolate Image

Ingredients

Ingredients

• 4 tablespoons unsalted butter, room temperature, plus more for muffin tins 1/3 cup granulated sugar, plus more for muffin tins 3 large eggs 1/3 cup all-purpose flour 1/4 teaspoon salt 8 ounces bittersweet chocolate, melted Confectioners’ sugar, for dusting Whipped Cream, for serving

Directions

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.

To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.

Reviews (31)

 Add Rating & Review     671 Ratings   5 star values:        191    4 star values:        214    3 star values:        170    2 star values:        63    1 star values:        33        

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Reviews (31)

Add Rating & Review     671 Ratings   5 star values:        191    4 star values:        214    3 star values:        170    2 star values:        63    1 star values:        33       

Add Rating & Review

671 Ratings 5 star values: 191 4 star values: 214 3 star values: 170 2 star values: 63 1 star values: 33

671 Ratings 5 star values: 191 4 star values: 214 3 star values: 170 2 star values: 63 1 star values: 33

671 Ratings 5 star values: 191 4 star values: 214 3 star values: 170 2 star values: 63 1 star values: 33

• 5 star values: 191 4 star values: 214 3 star values: 170 2 star values: 63 1 star values: 33

  Martha Stewart Member     Rating: 5 stars       05/26/2018   IT WORKED, I WOULD NEVER DOUBT MARTHA STEWARTS RECIPES  
  
  Martha Stewart Member     Rating: 5 stars       12/24/2017   I make this gluten free using 1 to 1 flour and dairy free using coconut oil or Melt brand "butter". Allergen free dark chocolate. Always turns out and delicious.  
  
  Martha Stewart Member     Rating: 5 stars       03/08/2017   I have made this numerous times and have always put it together right before I baked it. Now I put it together in the morning bring it to room temp before I bake it and it comes out perfect - much easier for me this way - thank you  
  
  Martha Stewart Member     Rating: Unrated       10/25/2015   It is 400 degree Celsius or farenhite?  
  
  Martha Stewart Member     Rating: Unrated       02/14/2015   Easy and nice chocolate taste. Baked for 10 minutes and turned out soft in the center though fairly cakey. Will make this again - maybe with orange zest too.  
  
  Martha Stewart Member     Rating: 5 stars       03/26/2014   These are BEYOND amazing. By far the best lava cakes I've ever made.  
  
  Martha Stewart Member     Rating: Unrated       01/23/2014   Delicious! I baked it for 8 min and let it set for 10 and the inside was perfectly gooey.  
  
  Martha Stewart Member     Rating: Unrated       02/16/2013   if i bake them and then reheat them few hours later will it still be good??  
  
  Martha Stewart Member     Rating: Unrated       02/15/2013   WOW, this is a fabulous recipe! Turned out perfectly and was declared the best dessert they ever tasted. Thanks for the great recipe!  
  
  Martha Stewart Member     Rating: Unrated       02/05/2013   This was the most delicious molten cake, and so simple! I had been craving to make it homemade since I had it at a restaurant a few months ago, and this recipe surpasses my expectations! I served it with ice cream instead of whipped cream. Three thumbs up!!  
  
  Martha Stewart Member     Rating: Unrated       03/18/2011   I have made these with gluten free flour and soy butter substitute for celiac and dairy allergy accommodations and it still comes out great! In the original Everyday Food it offers the suggestion to make ahead and keep in fridge and add a minute or two to the cooking - have left in friend's fridge as a welcome home treat with directions - great gift with many happy returns  
  
  Martha Stewart Member     Rating: Unrated       01/09/2011   Excellent recipe. I got 7 perfect size cakes. Baked for 10 mins and served with ice cream. Good size recipe since they really wouldn't be any good left over. Made the batter the night before and baked during dinner. Perfect.  
  
  Martha Stewart Member     Rating: Unrated       02/15/2010   I made these for this V day..and overall I'm happy with this recipe. I cut the recipe in half, used only 1 large egg and ended up with 3 perfect looking individual cakes. I kept it in the oven for 10 mins and it turned out more cakey b/c there was only a tiny bit of lava left in the middle (still it was very tasty). Make sure to ONLY keep it for 8 mins! Will definitely be making this again.  
  
  Martha Stewart Member     Rating: Unrated       06/10/2009   I used the recipe from the cookbook - the time for cooking is 12-14 minutes. They came out perfectly at 12 minutes. Very easy and delicious!  
  
  Martha Stewart Member     Rating: Unrated       01/23/2009   This is one of the best desserts I have ever tried. So simple and a definite crowd pleaser. The sugar lined cupcake tins give a beautiful crunchy crust that complements the soft cake and molten center. This recipe is so easy. Don't be afraid - give it a try!  
  
  Martha Stewart Member     Rating: Unrated       12/31/2008   I used to bake these in ceramic mugs that were nice enough for serving, and then they didn't have to stand up to unmolding. I used porcelain mugs that were about 2 inches high with straight sides, which had a beautiful, red glaze. After a few years of using those mugs to bake the cakes for Valentinen n n n n n s Day, the glaze began to craze. So donn n n n n n t use any heirloom pieces as baking containers.  
  
  Martha Stewart Member     Rating: Unrated       12/29/2008   Mine came out runny. Did everyone have luck with the cakes holding its shape after being turn out from the pans?  
  
  Martha Stewart Member     Rating: Unrated       12/29/2008   Mine came out so runny that when I tried to turn out the cakes, they all just poured out like a gob of runny chocolate. Was anyone else able to get the cakes to come out and hold its shape? What did I do wrong? I really thought that I followed the recipe to the T, we even had it in the oven for 10 minutes instead of 8. And we let them stand cool for another 10 min.  
  
  Martha Stewart Member     Rating: Unrated       11/06/2008   They came out very good! watch out not to overheat, so the middle won't be solid. 8 minutes should be enough (don't forget that they still bake themselves a little even after you pull them put of the oven). It's also easy and quick- I made them even after the guests arrived.  
  
  Martha Stewart Member     Rating: Unrated       10/12/2008   My bad- I think I hadn't fully pre-heated the oven last time so 8 minutes didn't cut it, but then I made them again and overcooked them in 12 minutes. So 8 minutes is accurate.  
  
  Martha Stewart Member     Rating: Unrated       09/19/2008   I had no idea molten chocolate cake could be so EASY to make! I recommend trying different chocolates until you find the one that you really like. I love making these for gifts - high impact with lower effort.  
  
  Martha Stewart Member     Rating: Unrated       09/06/2008   These cakes are so easy and take little time to make. They come out perfectly if you follow the directions. Delicious!  
  
  Martha Stewart Member     Rating: Unrated       08/09/2008   What a simple, delicious dessert! It is very rich and I think it would be best with a scoop of vanilla ice cream. I cooked mine for about 12 minutes, and the inside was still very gooey. Also be careful if you're melting the chocolate in the microwave to stop and stir it halfway so that parts of it don't get burnt, dry, and chunky.  
  
  Martha Stewart Member     Rating: Unrated       05/16/2008   My favorite dessert of all time! I think it makes more than what it suggests. Yum! Yum! I even had my mom make these for my birthday last year. Wonderful!!!!  
  
  Martha Stewart Member     Rating: Unrated       02/15/2008   I just made these and they came out perfectly. I used Semi-sweet instead of Bittersweet chocolate and dusted muffin tins with cocoa powder instead of granulated sugar. They were absolutely wonderful!! I have a new favorite, easy-to-make dessert.  
  
  Martha Stewart Member     Rating: Unrated       02/15/2008   I made these for Valentine's Day any they turned out fantastic! I will use this recipe again.  
  
  Martha Stewart Member     Rating: Unrated       02/14/2008   I* made this exactly said... but it didnt go well... the mixture (part where we should add egg one each time..) the mixture is so runny... I* wasted good ingredients.. special the chocolate! I* dont think i want to try this again.  
  
  Martha Stewart Member     Rating: Unrated       02/10/2008   I just made these last night and they were amazing! I served them slightly warm with peppermint and vanilla ice cream. Delicious - I wish the recipe made more.  
  
  Martha Stewart Member     Rating: Unrated       02/08/2008   can u have them cold  
  
  Martha Stewart Member     Rating: Unrated       02/04/2008   I'm sure a hand mixer is just fine.  
  
  Martha Stewart Member     Rating: Unrated       12/19/2007   do i have to use electric mixer can i use hand mixer instead.  
  

  Martha Stewart Member

  Rating: 5 stars 05/26/2018

IT WORKED, I WOULD NEVER DOUBT MARTHA STEWARTS RECIPES

Rating: 5 stars

Rating: 5 stars 12/24/2017

I make this gluten free using 1 to 1 flour and dairy free using coconut oil or Melt brand “butter”. Allergen free dark chocolate. Always turns out and delicious.

Rating: 5 stars 03/08/2017

I have made this numerous times and have always put it together right before I baked it. Now I put it together in the morning bring it to room temp before I bake it and it comes out perfect - much easier for me this way - thank you

Rating: Unrated 10/25/2015

It is 400 degree Celsius or farenhite?

Rating: Unrated

Rating: Unrated 02/14/2015

Easy and nice chocolate taste. Baked for 10 minutes and turned out soft in the center though fairly cakey. Will make this again - maybe with orange zest too.

Rating: 5 stars 03/26/2014

These are BEYOND amazing. By far the best lava cakes I’ve ever made.

Rating: Unrated 01/23/2014

Delicious! I baked it for 8 min and let it set for 10 and the inside was perfectly gooey.

Rating: Unrated 02/16/2013

if i bake them and then reheat them few hours later will it still be good??

Rating: Unrated 02/15/2013

WOW, this is a fabulous recipe! Turned out perfectly and was declared the best dessert they ever tasted. Thanks for the great recipe!

Rating: Unrated 02/05/2013

This was the most delicious molten cake, and so simple! I had been craving to make it homemade since I had it at a restaurant a few months ago, and this recipe surpasses my expectations! I served it with ice cream instead of whipped cream. Three thumbs up!!

Rating: Unrated 03/18/2011

I have made these with gluten free flour and soy butter substitute for celiac and dairy allergy accommodations and it still comes out great! In the original Everyday Food it offers the suggestion to make ahead and keep in fridge and add a minute or two to the cooking - have left in friend’s fridge as a welcome home treat with directions - great gift with many happy returns

Rating: Unrated 01/09/2011

Excellent recipe. I got 7 perfect size cakes. Baked for 10 mins and served with ice cream. Good size recipe since they really wouldn’t be any good left over. Made the batter the night before and baked during dinner. Perfect.

Rating: Unrated 02/15/2010

I made these for this V day..and overall I’m happy with this recipe. I cut the recipe in half, used only 1 large egg and ended up with 3 perfect looking individual cakes. I kept it in the oven for 10 mins and it turned out more cakey b/c there was only a tiny bit of lava left in the middle (still it was very tasty). Make sure to ONLY keep it for 8 mins! Will definitely be making this again.

Rating: Unrated 06/10/2009

I used the recipe from the cookbook - the time for cooking is 12-14 minutes. They came out perfectly at 12 minutes. Very easy and delicious!

Rating: Unrated 01/23/2009

This is one of the best desserts I have ever tried. So simple and a definite crowd pleaser. The sugar lined cupcake tins give a beautiful crunchy crust that complements the soft cake and molten center. This recipe is so easy. Don’t be afraid - give it a try!

Rating: Unrated 12/31/2008

I used to bake these in ceramic mugs that were nice enough for serving, and then they didn’t have to stand up to unmolding. I used porcelain mugs that were about 2 inches high with straight sides, which had a beautiful, red glaze. After a few years of using those mugs to bake the cakes for Valentinen n n n n n s Day, the glaze began to craze. So donn n n n n n t use any heirloom pieces as baking containers.

Rating: Unrated 12/29/2008

Mine came out runny. Did everyone have luck with the cakes holding its shape after being turn out from the pans?

Mine came out so runny that when I tried to turn out the cakes, they all just poured out like a gob of runny chocolate. Was anyone else able to get the cakes to come out and hold its shape? What did I do wrong? I really thought that I followed the recipe to the T, we even had it in the oven for 10 minutes instead of 8. And we let them stand cool for another 10 min.

Rating: Unrated 11/06/2008

They came out very good! watch out not to overheat, so the middle won’t be solid. 8 minutes should be enough (don’t forget that they still bake themselves a little even after you pull them put of the oven). It’s also easy and quick- I made them even after the guests arrived.

Rating: Unrated 10/12/2008

My bad- I think I hadn’t fully pre-heated the oven last time so 8 minutes didn’t cut it, but then I made them again and overcooked them in 12 minutes. So 8 minutes is accurate.

Rating: Unrated 09/19/2008

I had no idea molten chocolate cake could be so EASY to make! I recommend trying different chocolates until you find the one that you really like. I love making these for gifts - high impact with lower effort.

Rating: Unrated 09/06/2008

These cakes are so easy and take little time to make. They come out perfectly if you follow the directions. Delicious!

Rating: Unrated 08/09/2008

What a simple, delicious dessert! It is very rich and I think it would be best with a scoop of vanilla ice cream. I cooked mine for about 12 minutes, and the inside was still very gooey. Also be careful if you’re melting the chocolate in the microwave to stop and stir it halfway so that parts of it don’t get burnt, dry, and chunky.

Rating: Unrated 05/16/2008

My favorite dessert of all time! I think it makes more than what it suggests. Yum! Yum! I even had my mom make these for my birthday last year. Wonderful!!!!

Rating: Unrated 02/15/2008

I just made these and they came out perfectly. I used Semi-sweet instead of Bittersweet chocolate and dusted muffin tins with cocoa powder instead of granulated sugar. They were absolutely wonderful!! I have a new favorite, easy-to-make dessert.

I made these for Valentine’s Day any they turned out fantastic! I will use this recipe again.

Rating: Unrated 02/14/2008

I* made this exactly said… but it didnt go well… the mixture (part where we should add egg one each time..) the mixture is so runny… I* wasted good ingredients.. special the chocolate! I* dont think i want to try this again.

Rating: Unrated 02/10/2008

I just made these last night and they were amazing! I served them slightly warm with peppermint and vanilla ice cream. Delicious - I wish the recipe made more.

Rating: Unrated 02/08/2008

can u have them cold

Rating: Unrated 02/04/2008

I’m sure a hand mixer is just fine.

Rating: Unrated 12/19/2007

do i have to use electric mixer can i use hand mixer instead.

All Reviews for Molten Chocolate Cake

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Molten Chocolate Cake

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest