Chocolate molten cakes



20 min


12 cakes

* PLUS Refrigeration Time: 60 minutes, Baking Time: 8 minutes
Chocolate molten cakes

Chocolate molten cakes recipe Photo by Andreas Trottmasndorff


  • 56 g semi-sweet chocolate , about 2 squares
  • 2 tbsp 35% cream
  • 1 tbsp orange zest
  • 225 g semi-sweet chocolate , about 8 squares
  • 1/2 cup unsalted butter
  • 2 tbsp orange liqueur
  • 1 tbsp vanilla
  • 6 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt


  • For truffles, finely chop chocolate and place in a bowl. Pour cream over top. Microwave on medium until chocolate starts to melt, 1 to 2 min. Remove. Stir until smooth. Stir in orange peel. Refrigerate until firm, 1 hour. Scoop out teaspoons (5 mL) of mixture and form into 12 nuggets. Refrigerate while making cakes.
  • Preheat oven to 400F (200C). Generously spray a 12-cup muffin tin. Chop chocolate and place in a large bowl. Cut butter into cubes and add. Microwave on medium until chocolate is almost melted, 2 to 3 min. Stir until smooth and mix in butter. Or combine in a saucepan set over medium-low. Stir until melted and smooth, 5 min. Stir in liqueur and vanilla.
  • Separate 3 eggs, placing whites in a medium bowl and yolks in a large bowl. Add remaining whole eggs to yolks. Using an electric mixer on high, gradually beat sugar into yolks. Continue beating until pale yellow and thick, 4 min. Beat in chocolate mixture, flour and salt. Wash and dry beaters well. Beat egg whites until soft peaks form when beaters are lifted. Stir half of whites into chocolate mixture, then gently fold in remaining whites until no streaks remain.
  • Divide mixture into muffin cups, filling almost to rims. Press a truffle into centre of each (it’s ok if it’s not completely submerged). Bake in centre of preheated oven until sides are crusty and tops are almost set, 8 to 10 min. Cakes will jiggle slightly, but be set on sides and tops. Let stand 2 min., then run a knife around inside of muffin cups and gently lift each one out and place bottom side up on dessert plates.

Nutrition (per serving)

  • Calories
  • 311,
  • Protein
  • 4.8 g,
  • Carbohydrates
  • 33.7 g,
  • Fat
  • 17.4 g,
  • Fibre
  • 1.8 g,
  • Sodium
  • 81 mg.
Wine Pairings

Tinhorn Creek Merlot (BC, $18) Chocolate and Merlot is always a luxurious combination. This luscious BC Merlot’s exotic cherry, black tea, and plum flavours elevate dessert to heavenly heights.

(Available BC, AB, SK)

A warm mini chocolate cake with an orange-chocolate truffle melted in the middle is pure heaven.

Make ahead

Bake cakes, then turn out as above. Place on plates or a foil-lined baking sheet. Cover and refrigerate overnight. Before serving, bring to room temperature, then reheat in 400F (200C) oven until warm, 2 to 4 min. Or microwave cakes individually on medium, 30 to 45 secs.