Molten Mocha Cakes

148 Ratings
  • 5 42
  • 4 49
  • 3 38
  • 2 14
  • 1 5

These delicious chocolate-coffee cakes do not take long to make and are the perfect ending to a romantic meal.

Everyday Food, January/February 2007

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Recipe Summary test

prep:
10 mins
total:
35 mins
Servings:
2
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Ingredients

Directions

  • 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.

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  • 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.)

  • 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.

Cook's Notes

If you want to double or triple this recipe, just add 3 minutes or so to the baking time.

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Reviews (19)

148 Ratings
  • 5 42
  • 4 49
  • 3 38
  • 2 14
  • 1 5
Martha Stewart Member
02/16/2013
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 :)
Martha Stewart Member
02/10/2013
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!
Martha Stewart Member
02/07/2013
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. :-(
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Martha Stewart Member
02/03/2012
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.
Martha Stewart Member
02/10/2011
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.
Martha Stewart Member
02/10/2011
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!
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Martha Stewart Member
02/14/2010
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.
Martha Stewart Member
03/01/2009
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.
Martha Stewart Member
02/18/2009
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.
Martha Stewart Member
02/15/2009
I actually had to keep it in for an extra five minutes.
Martha Stewart Member
02/14/2009
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?
Martha Stewart Member
02/11/2009
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.
Martha Stewart Member
02/10/2009
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.
Martha Stewart Member
02/09/2009
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!
Martha Stewart Member
01/27/2009
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?
Martha Stewart Member
11/19/2008
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!
Martha Stewart Member
11/19/2008
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!
Martha Stewart Member
11/19/2008
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!
Martha Stewart Member
02/15/2008
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!
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