Molten chocolate cakes

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20 min


12 small cakes

* PLUS Cooking time: 4 minutes, Standing Time: 5 minutes, Baking Time: 10 minutes
Molten chocolate cakes

© Royalty-Free/Masterfile


  • 2 tbsp unsweetened cocoa powder
  • 1/2 cup unsalted butter
  • 225 g bittersweet or semisweet chocolate , about 8 squares, coarsely chopped
  • 8 eggs
  • 1 cup granulated sugar
  • 2/3 cup all-purpose flour


  • Lightly butter 12 cups of a muffin tin. Sift cocoa, then use to “flour” buttered cups as you would cake pans. Shake cups to ensure an even coating. Shake out excess over sink. All of the cocoa will not be used. Preheat oven to 400F (200C). To microwave, place butter and chocolate in a bowl. Microwave on medium power, stirring once, until butter is melted, from 2 to 3 minutes. Stir until smooth. Or melt butter and chocolate in a small saucepan set over low heat, stirring occasionally until mixture is smooth, from 4 to 5 minutes.
  • Placing yolks into a large mixing bowl, separate 4 eggs, saving four whites for another use. Add remaining 4 whole eggs and sugar. Beat with a whisk or electric mixer until lighter in colour, from 3 to 5 minutes. Then while whisking constantly, pour in warm chocolate mixture. When smooth, gradually beat in flour until just combined.
  • Dividing equally, pour batter into prepared muffin tin. Bake in centre of 400F (200C) oven until sides are crusty and resemble a muffin, but centres are still soft, about 10 minutes. Do not overbake. Remove from oven. Let stand 5 minutes during which time cake centres will become flattened and appear to fall.
  • Then run a knife around edges. Using a fork to help get underneath, remove each cake from tin and invert onto a heat-proof serving plate. Serve hot with a few berries and softly whipped cream.

Nutrition (per serving)

  • Calories
  • 300,
  • Protein
  • 6.6 g,
  • Carbohydrates
  • 31.6 g,
  • Fat
  • 18.8 g,
  • Fibre
  • 1.7 g,
  • Sodium
  • 51 mg.

Pastry chef Steven Fong of Toronto’s Oro Restaurant bakes his incredibly rich chocolate hit with fine chocolate, such as Valrhona or Callebaut. We loved it using the regular supermarket variety.

Make ahead

After letting stand 5 minutes, turn out and cool baked cakes on a rack. Wrap and refrigerate for up to 2 days or freeze. To reheat, remove wrappings. Place bottom-side up on a plate. Microwave each for 30 to 45 seconds on medium power or until hot. Or heat, uncovered on a baking sheet, in a preheated 450F (230C) oven for 4 minutes. Do not overheat.