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Molten Mocha Cakes

If you want to double or triple this recipe, just add three minutes or so to the baking time.

  • prep: 10 mins
    total time: 35 mins
  • servings: 2

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Ingredients

  • 2 tablespoons unsalted butter, plus more for ramekins
  • 1/3 cup confectioners' sugar, plus more for ramekins and serving
  • 2 ounces semisweet chocolate, broken into pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon espresso powder
  • Pinch salt
  • 3 tablespoons all-purpose flour

Directions

  1. Step 1

    Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.

  2. Step 2

    Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)

  3. Step 3

    Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

Source
Everyday Food, January 2007

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Reviews (19)

  • 16 Feb, 2013

    This was fantastic :) I did not have chocolate squares so I melted Andes 2 oz mints to melt with the butter. I was a super hit AND easy :)

  • 10 Feb, 2013

    So easy! So fast! So delicious! This is a keeper. My daughter was making those unconscious "yum" sounds as she ate the cake hot from the oven! This is the type of dessert you get at a fine restaurant and wish you had the recipe. Well now you do! If you are a chocolate lover, you must try this!

  • 7 Feb, 2013

    I would like to know how far ahead this can be made before cooking, and does it need refrigeration? If so, do I need to let it get to room temperature first, or just adjust cooking time? The details in the recipe are a little too vague. :-(

  • 3 Feb, 2012

    Sounds delish. I wonder if I could use my silicone heart shaped cupcake forms to make this recipe. I am going to try it at least once. Whatever their shape, they'll still taste great.

  • 10 Feb, 2011

    These are the best ever! My husband thought I bought them. Your guests will love them! So easy and great to make. I actually used unsweetened chocolate, which cut the sweetness a bit. Also, I used smaller ramekins, so only baked them for 9 minutes.

  • 10 Feb, 2011

    these were very easy to make and worth it! I adapted the recipe to make them gluten free using my all purpose gluten free blend and they were awesome. I will for sure make again and give 5 stars!

  • 14 Feb, 2010

    This was awesome! So easy to make and it tasted great. My husband said it was restaurant quality. I did have to cook it about 3-4 minutes longer. I will be making this again.

    For the espresso powder I used instant espresso by Medaglia d'Oro. It came in a small jar in the coffee section.

  • 1 Mar, 2009

    If you like to make a grand finale than this is the dessert for you. I switched up the espresso powder for kahlua and served it with vanilla bean ice cream. Also while you are dusting it with icing sugar put a small cookie cutter on the top to get any shape you want. It is so easy my 4 year old cold do most of this dessert herself.

  • 18 Feb, 2009

    I made these for valentines day. Really good! Twelve minutes didn't seem to be enough time to cook the bottom completely (the top once they were turned out), but they were still delicious! And very easy. Keeper.

  • 15 Feb, 2009

    I actually had to keep it in for an extra five minutes.

  • 14 Feb, 2009

    Is there a video on this I can't find it. I saw a preview on the show itself and it looked like they were putting a moose like filling in the middle, is this the one?

  • 11 Feb, 2009

    Diamondsncurls -- I have seen heart-shaped silicon cupcake pans at WalMart and Target -- they are in many stores right now.

    To get the heart shape on the top of the cake I think they lightly pressed a heart-shaped cookie cutter on the cake and then sprinkled with confectiones sugar. That should work.

  • 10 Feb, 2009

    diamondsncurls--someone may have already addressed this, but I can't see more than the top 3 comments (sigh...this website...) I'm guessing there wasn't anything heart-shaped in the rammekin, it looks like a small cookie cutter was pressed into the top, or you could just make a stencil with some parchment or something.

  • 9 Feb, 2009

    How do I get the cute little heart shapes on the cakes? I'm guessing I need to place a heart-shaped item in the bottom of the ramekin before pouring in the batter.... but I'm not sure what the best thing would be to use for that. I tried looking for random heart-shaped silicone baking items but I haven't found anything... please help!

  • 27 Jan, 2009

    How far ahead of time can I make the batter and fill the ramekins? Do I need to adjust baking time if they are coming cold out of the refrigerator?

  • 19 Nov, 2008

    My husband made these for valentines day and they were awesome. We made them another time and overcooked them so there was nothing "molten", so be careful!

  • 19 Nov, 2008

    My husband made these for valentines day and they were awesome. We made them another time and overcooked them so there was nothing "molten", so be careful!

  • 19 Nov, 2008

    My husband made these for valentines day and they were awesome. We made them another time and overcooked them so there was nothing "molten", so be careful!

  • 15 Feb, 2008

    This was a fun little addition to our valentine's day evening! I changed a few things...I used organic dark chocolate instead of the semisweet and whole wheat flour instead of the all purpose flour....turned out great!