Molten Mocha Cakes

Prep Time:
10 mins
Total Time:
35 mins

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


  • 2 tablespoons unsalted butter, plus more for ramekins

  • 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


  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. 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. 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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