Molten Chocolate Cakes

These little cakes with their gooey chocolatey interior are the perfect treat to celebrate the New Year. Crushed peppermints or candy canes make for a textural and seasonal topping.

STEP ONE – Preparations

  1. Preheat the oven to 400°F.
  2. Lightly spray 4 6-ounce ramekins with canola spray and place on a baking sheet.
  3. Get out a large bowl.

STEP TWO – Assemble and Bake


5 tablespoons unsalted butter
½ cup semi-sweet chocolate chips
1 cup powdered sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder


  1. In the large bowl, microwave the butter and chocolate chips for 40 seconds and whisk to combine.
  2. Add the sugar, then the eggs and vanilla, and whisk until smooth.
  3. Add the flour and cocoa powder and stir to incorporate.
  4. Divide the batter among the 4 ramekins.
  5. Bake for 12 minutes or until slightly browned around the edges but still soft in the middle.
  6. Cool the cakes for 1 minutes, then invert onto 4 plates.
  7. Sprinkle with crushed peppermint and serve warm.

Recommended Serving Size: 1 cake

Exchanges: 2 starch, 3 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

30 thoughts on “Molten Chocolate Cakes

  1. 4 ramekins? Are you sure one serving is not lethal? Looks to me pretty rich. (I am stepping on your chain – meaning messing with you.) I realize and appreciate your attention to healty(ish) fare. Thank you.

    Liked by 2 people

  2. Ooooooh yes, this looks delicious! I love chocolate and the gooeyness looks pretty perfect as I often find cake can be a little dry (which is why I always have chocolate & toffee sauces to hand!) Quick question, just as I have plain flour and self-raising flower in the cupboard at the moment rather than all-purpose flour – would either of those be suitable or not, do either of you think? I’ve messed up a cookie recipe before pretty badly by using the wrong flour so I think I should probably just use only what’s specified in future!

    A fab, mouth-watering recipe! xx

    Liked by 2 people

    1. Thank you! I have a problem with chocolate cakes being dry too but this recipe is not at all that, nor is it too dense or heavy. To answer your question, plain flour would be the best subsitute and should work just fine for the recipe. Hope you enjoy it!

      Liked by 1 person

    1. Hi there! A ramekin is a small ceramic baking dish, kind of like a cupcake holder only for a cake. A pan would be too big and the bake time would be off. You could try with cupcake tins and cook for a shorter amount of time, that’s the best alternative we can think of. Let us know how it goes! Thanks!


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