Short answer
A recipe for molten chocolate cake bakes a rich batter of chocolate, butter, eggs, sugar and a little flour in ramekins for about 10 to 12 minutes, so the outside sets and the center stays liquid. Timing is everything.
A recipe for molten chocolate cake uses melted chocolate, butter, eggs, sugar and a spoonful of flour, baked in greased ramekins for about 10 to 12 minutes so the outside sets into cake while the center stays liquid. The skill is not the batter but the timing and the ramekin preparation.
What is molten chocolate cake?
Molten chocolate cake is a small individual dessert with a firm cake exterior and a liquid chocolate center that flows out when cut. It is also called chocolate lava cake, chocolate fondant in France and Britain, and in some places a chocolate soufflé cake, though that term refers to a lighter version.
The center is not a separate filling in the classic version. It is the same batter, simply underbaked. The oven heats the outer edge first, so the middle stays fluid when the cake is pulled at the right time. The dessert is usually credited to French chefs in the 1980s, but the exact origin is disputed.
What ingredients do you need?
You need bittersweet chocolate, butter, eggs, egg yolks, sugar, flour and a pinch of salt. For four ramekins, these amounts work:
- 4 ounces (115 g) bittersweet chocolate, chopped
- 1/2 cup (115 g) unsalted butter, plus more for the ramekins
- 2 whole eggs and 2 egg yolks
- 1/4 cup (50 g) sugar
- 2 tablespoons (16 g) all-purpose flour
- Pinch of salt
- Unsweetened cocoa powder for dusting the ramekins
- 1/2 teaspoon vanilla (optional)
Powdered sugar and berries are common for serving. Eggs at room temperature blend more smoothly into the warm chocolate.
How do you prepare the ramekins?
Butter the inside of each ramekin thoroughly, then dust it with cocoa powder and tap out the extra. This step lets the cake release cleanly when you turn it out.
Use four 6-ounce ramekins, about 3 1/2 inches wide. Brush the butter on in upward strokes, covering the sides and the bottom, and chill them for a few minutes if you want a very clean release. A strip of baking paper on the bottom adds extra insurance. Set the ramekins on a sheet pan so they are easy to move in and out of the oven.
How do you make molten chocolate cake step by step?
Melt the chocolate and butter together, whisk the eggs and sugar until pale, combine them, fold in the flour and portion the batter into the ramekins.
- Heat the oven to 425 degrees F.
- Melt the chocolate and butter in a bowl over barely simmering water, or in the microwave in short bursts. Stir until smooth and let it cool for 5 minutes.
- Whisk the eggs, yolks and sugar for 2 to 3 minutes until thick and lighter in color.
- Pour the warm chocolate into the egg mixture and whisk to combine.
- Fold in the flour and salt until no streaks remain.
- Divide the batter among the ramekins, filling each about three-quarters full.
- Bake for 10 to 12 minutes.
Do not overmix once the flour goes in, since a tough batter gives a less tender cake.
How long should molten chocolate cake bake?
Bake molten chocolate cake for 10 to 12 minutes at 425 degrees F, until the edges are firm and the center still jiggles slightly when you nudge the ramekin. The top should look set around the rim and just matte in the middle.
| Bake time | Result |
|---|---|
| 8 to 9 minutes | Very runny, may collapse when unmolded |
| 10 to 12 minutes | Firm outside, flowing center |
| 13 to 14 minutes | Set center, more like a small cake |
| 15 minutes or more | Fully baked, no molten center |
Ovens differ, so test one ramekin the first time. Small ramekins bake faster than large ones.
How do you unmold and serve molten chocolate cake?
Let the cake rest for one minute, run a thin knife around the edge, set a plate on top and flip it. Lift the ramekin straight up. Serve at once, because the center keeps cooking from the retained heat.
If the cake sticks, give the ramekin a gentle tap and try again. Dust with powdered sugar or serve with whipped cream, vanilla ice cream or fresh raspberries. The contrast of a warm cake with something cold is part of the appeal.
How does this compare with other chocolate desserts?
Molten chocolate cake is closer to an underbaked brownie than to a layer cake, because it is dense and rich with very little flour.
| Dessert | Texture | Flour | Served |
|---|---|---|---|
| Molten chocolate cake | Soft outside, liquid center | A little | Warm, single serving |
| Flourless chocolate cake | Dense, fudgy | None | Room temperature, sliced |
| Brownie | Chewy or cakey | Yes | Warm or cool, squares |
| Chocolate fondant | Same as molten cake | A little | Warm, single serving |
How does molten chocolate cake relate to Minos Bakery in Pleasantville?
Minos Bakery in Pleasantville, New Jersey, makes special-order cakes, and reviewers mention its chocolate cake and strawberry shortcake. Molten chocolate cake is a dessert served warm in small portions and is not named in any listing, so the guide cannot say the bakery makes it.
The shop publishes no menu or prices. To ask about a chocolate cake, call (609) 641-2942. See the menu page for what could be confirmed and the hours and location page for the address.
Can you make molten chocolate cake ahead of time?
Yes, molten chocolate cake batter can be made ahead, which makes it a practical dessert for guests. The batter fills the ramekins, then chills until the oven is ready.
Cover the filled ramekins and refrigerate for up to 24 hours. Bake them straight from the refrigerator and add one to two minutes to the baking time. Do not bake the cakes in advance and reheat them, because the center sets and the molten effect is lost. If you want a larger batch, freeze the filled ramekins, then bake from frozen for around 15 minutes, checking the edges and the wobble.
What mistakes should you avoid?
The most frequent mistakes are overbaking, skipping the ramekin prep and using chocolate with too little cocoa. All three are easy to avoid.
- Overbaking. Set a timer and check at 10 minutes.
- Skipping cocoa dusting. Butter alone can leave a sticky, torn surface.
- Using chocolate chips with stabilizers. Some chips do not melt smoothly. Use chopped baking chocolate.
- Overheating the chocolate. It can seize and turn grainy. Melt gently and stir often.
- Waiting too long to serve. The center sets as the cake cools.
Common questions
Why is my molten chocolate cake not runny?
It was baked too long. Even one or two extra minutes can set the center. Use a thermometer-checked oven, pull the cakes when the edges are firm and the middle still wobbles, and serve right away.
Can I make molten chocolate cakes ahead of time?
Yes. Fill the prepared ramekins, cover and refrigerate for up to a day. Bake straight from the refrigerator and add a minute or two. The batter can be frozen as well, then baked from frozen with extra time.
What is the difference between molten cake and lava cake?
The names are used for the same dessert. Both describe a small chocolate cake with a liquid center. Some cooks use lava cake for versions with a separate filling, such as a chocolate ganache center.
Can I bake molten cakes in a muffin tin?
Yes. A well-greased and cocoa-dusted muffin tin works, but unmolding is harder and the cakes are smaller. Reduce baking time by a minute or two and run a knife around each cake before turning out.
What chocolate works best for molten cake?
Use real bittersweet or semisweet chocolate with about 55 to 70 percent cocoa, chopped or in chips of good quality. Chocolate is the main flavor, so a chocolate you enjoy eating on its own gives a better cake.
For the address, opening hours and menu, see Minos Bakery in Pleasantville.
This article is general information from an independent guide, not from Minos Bakery itself. For the store’s current details see hours and location.