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Caroline Arens: "This turned out delicious! So easy to make, howev…" Read More
8Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup unsalted butter (plus more for buttering ramekins)
- 6 oz. bittersweet chocolate (chopped, best quality such as Ghirardelli)
- 2 large eggs
- 2 large egg yolks
- 1/4 cup light brown sugar (packed)
- 1 tsp. vanilla extract
- 1 pinch salt
- 3 Tbsp. all purpose flour
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Directions
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol180mg60% |
Sodium85mg4% |
Potassium150mg4% |
Protein5g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber2g8% |
Sugars25g |
Vitamin A15% |
Vitamin C |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(31)
Caroline Arens a year ago
This turned out delicious! So easy to make, however in our preference next time I would use 1/2 dark and 1/2 milk chocolate. The baking time could be a little tricky. I baked the 6 ramekins in a small toaster oven for 350 for 14 mins. Removed from oven immediately, waited 2 mins and then removed from mold and ready to eat.
Hello, Jena 4 years ago
Absolutely delicious! These are very rich and very good. My cakes stuck to the ramekins even though I had a pretty thick layer of butter, as suggested, so none of them came out perfectly. Even though they weren’t picture perfect, the taste was phenomenal! Maybe I will try a cooking spray next time instead of butter. This will definitely be a regular go to when those chocolate cravings kick in!
Marlee Benefiel 4 years ago
Yummy. I only baked for 8 min cake wasn’t done and broke apart but still tasted great!
GourmetCook 5 years ago
very good
I would definitely make it again. It is a very quick process to make.
Skeels 5 years ago
First of all, this tastes very good. I read on a different recipe that you could use a cupcake tin instead of ramekins...lol don’t try it. They are too small to be molten, but they taste fine.
Viviana G. 5 years ago
It tastes good but it was difficult to follow the instructions, I made it in a big pan instead of many small ones, it turned out burned on the surface and didn’t cook well on the inside 😭
Audréane 5 years ago
I did it with chocolate chips and it didn’t have the right constancy but it was still good it didn’t have the molten chocolate
Alex Arancio 5 years ago
About to make this again, and although they were great the first time, they weren’t molten. My bad, literally left them in 30 seconds longer than instructed to. I buttered and filled the ramekins and chilled them for 2 nights before baking them. Don’t think this was a factor, over cooking these is the problem. I used Ghirardelli 60% chocolate morsels and whip the eggs whites separately for a fluffy cake. I served the first time with fresh strawberries and whipped cream. This time, a peanut butter mouse made from silken tofu!
Hello There 5 years ago
I used convection bake on toaster oven for 9 min. I think 8 min. would have been better. I would try adding some milk chocolate next time.
Frieda Ngaharjo 6 years ago
This recipe turned out great! I am a complete beginner in baking, so a clear instruction is a must for me - I found the steps clear, concise and easy to follow. The cake was not overly moist, and vanilla extract made it fragrant. I substituted brown sugar with palm sugar, and I just love how it was not overly sweet. I will definitely make this again; with vanilla ice cream to round it off.
Laura 6 years ago
Super easy to make but wasn’t as sweet as I was hoping for, so I added chopped pecans with freshly diced strawberries in half the cakes and the other half with a mashed cinnamon banana filling. Turned out great, thanks !!
Veronica M. 6 years ago
I follow the recipe but somehow over baked them. They were not gooey in the center. However they taste amazing so I will be making them again.
Nojus Kybartas 6 years ago
These turned out great! I cooked them for 11 min in 215C and they were a little over cooked, but everybody loved them, although I would recommend adding a little less sugar. Btw try to keep your chocolate warm so that it’s easier to mix everything together.
Vitria Lazzarini 6 years ago
it was easy and the result was great! the whole family love it. i used dark chocolate and only using 4,5 ounces.
will bake again for sure
Nikki Linn 6 years ago
These are great! I cooked for less time than stated to make sure they were nice and moist
Lillian 6 years ago
This recipe is great and fool-proof! Quite honestly, I kinda am horrible at following directions and instead of vanilla, I used some rum and almond extract. It came out pretty excellently!
Maria V. 7 years ago
These tasted great! They came out a bit overcooked and not too much lava but still tasted great. i used semi sweet bakers secret chocolate and it turned out fine. its an easy recipe and i love that you can make it ahead and bake just before serving. I'll take it out of the oven a minute sooner and see how that turns out.
Sue Ie 8 years ago
I am a huge fan. I've served this multiple times at dinner parties and it is a definite crowd pleaser. I use bittersweet chocolate with almonds and serve it with French vanilla ice cream and fresh raspberries. Highly recommended.
Jessica Killebrew 8 years ago
Yuuuuum! Dinner party smash hit (despite the fact they were a little bit more "molten lava" than cake)! Bake them longer but not bad (and pretty easy)!
Marissa D. 8 years ago
A fudgy chocolate center, it was amazing! I make this all the time and it is my go to recipe on weekends for my family. I found it to only make 2 cakes rather than 6, also if you don't have circle ramekins, use square oven safe ramekins. 😍
Christina C. 8 years ago
This recipe was SO easy and just as delicious! My egg mixture didn't turn out very fluffy like the directions but still turned out great. I used semi-sweet chocolate instead of bittersweet. So tasty! Will definitely make again.