Molten Chocolate Cakes

Chuck Hughes’ warm and oozy molten chocolate cakes—chocolate indulgence at its best!

Easy, Moderate, Complex
Note:  Instead of coating the molds with sugar, you can use crushed pistachios or other nuts.

Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Prep Time: 5 minutes
Yield: 4 servings


  • 1/2 cup butter, plus more to butter the molds (125 ml)
  • 180 g (6 oz) dark chocolate
  • 3 eggs, room temperature
  • 1/3 cup sugar (80 ml) plus more for the molds
  • 2 tablespoons flour (30 ml)


  1. In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth.  Set aside.
  2. Meanwhile, beat together the eggs and sugar with a whisk or electric beater until pale and thick, about 5 minutes.
  3. Pour the melted chocolate in the egg mixture and mix well.  Blend in the flour, just until combined.
  4. Butter and lightly sugar four 4-ounce molds, custard cups, or ramekins. Tap out the excess sugar.  Divide the batter among the molds. Cook’s note:(At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
  5. Preheat the oven to 400˚ F (200˚ C). Bake the molten chocolate on a tray for 8 to 10 minutes; the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream.