Molten chocolate cakes

I’m not one to eat much dessert. However, when comes to making desserts, I exceed everyone’s expectations. My family loves dessert, especially ones featuring chocolate. I get lots of compliments after serving this dish. You’re probably thinking, “there’s a catch, right?” Not at all. This recipe is super easy to make! 

I came across this recipe while reading “Mad About Food by Junior League of Madison.” If you’ve been following my blog for some time, you’ll come to recognize this book. It’s one of my all-time favorites!


  • 1/3 cup Hershey’s semi-sweet chocolate chips
  • 1/4 cup semi-sweet baking bar, shaved or chopped
  • 10 tbs unsalted butter
  • 1 tsp vanilla
  • 3 large eggs
  • 3 large egg-yolks
  • 11/2 cups powdered sugar
  • 1/2 cup flour
  • powdered sugar
  • vanilla ice cream
  • whipped cream


Preheat oven to 450 degrees. Grease six 1/4 cup souffle dishes or custard cups.

In a heavy medium saucepan over low heat, stir chocolate and butter until melted. Stir in vanilla. Cool slightly.

In a large bowl, whisk eggs and egg yolks until blended. Whisk in powdered sugar, then chocolate mixture. Fold in flour. Divide batter in to the six dishes.

This can me made 1 day ahead. Cover and chill. Bring to room temperature before baking.

Bake 12 to 14 minutes until sides are set but center remains slightly soft. Cool for 2 to 3 minutes. Run a small knife around cakes to loosen. Flip cakes upside-down on to serving plates. Gently remove dish from cake.

Sprinkle lightly with powdered sugar and serve with scoop of ice cream and whipped cream.

Serves 6

Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.

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