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Molten Chocolate Cake


This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."

  • Servings: 6

Source: The Martha Stewart Show, March 2007


  • 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


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

  2. 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.

  3. 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.

  4. 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 Add a comment

  • sandra.szulkowski
    8 MAR, 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
  • sonykajaliclou
    25 OCT, 2015
    It is 400 degree Celsius or farenhite?
  • Julie J Illinois
    14 FEB, 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.
  • haileyalena
    26 MAR, 2014
    These are BEYOND amazing. By far the best lava cakes I've ever made.
  • rozinasara
    23 JAN, 2014
    Delicious! I baked it for 8 min and let it set for 10 and the inside was perfectly gooey.
  • b braun24
    16 FEB, 2013
    if i bake them and then reheat them few hours later will it still be good??
  • LPBrink
    15 FEB, 2013
    WOW, this is a fabulous recipe! Turned out perfectly and was declared the best dessert they ever tasted. Thanks for the great recipe!
  • jbekk11
    5 FEB, 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!!
  • jgound
    18 MAR, 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
  • MEarle
    9 JAN, 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.