New This Month

Molten Bittersweet-Chocolate Cake


This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving the middle warm, liquid, and ready to flow forth at the touch of a fork.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, February 2011


  • 1 stick plus 3 tablespoons unsalted butter, cut into small pieces, plus more for ramekins
  • 1/2 cup all-purpose flour, plus more for ramekins
  • 5 1/2 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/4 cups)
  • 5 large eggs, room temperature
  • 3/4 cup sugar
  • Pinch of salt


  1. Butter and flour six 6-ounce (2-inch-deep) ramekins.

  2. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.

  3. Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.

  4. Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.

Cook's Notes

Filled ramekins can be refrigerated for up to 2 days before baking.

Reviews Add a comment

  • wannabeacook
    23 OCT, 2011
    These taste wonderful, but the presentation was awful. They were difficult to remove from the ramekins and basically collapsed on the plate into a warm chocolately mess. Does anyone have any special tips? I would like to make these again, but not if they look like they did. I'm wondering if I let cool in the dishes before removing and then quickly heated in microwave? Any suggestions are welcomed!