Molten chocolate cake

Must use egg substitute, as cakes aren't in oven long enough for eggs to cook thoroughly.

Yield: 1 serving
Community Recipe from


  • 2 tablespoon(s) Butter, melted
  • 2 tablespoon(s) Unsweetened cocoa
  • 3/4 cup(s) Butter, cut into pieces
  • 3 bar(s) Premium semisweet chocolate, broken into chunks (4 oz each)
  • 1/2 cup(s) Whipping cream
  • 11/4 cup(s) egg substitute
  • 3/4 cup(s) granulated sugar
  • 2/3 cup(s) Flour
  • powdered sugar


  1. Brush 16 muffin pans with 2 T melted butter. Sprinkle evenly with cocoa, shaking off excess. Place in refrigerator to firm butter.

  2. Place 3/4 c butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set mixture aside.

  3. Combine egg substitute and sugar in a large mixing bowl. Beat at medium speed with mixer 5-7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter into muffin cups, filling within 1/4 inch from tops. Cover and chill at least 1 hour or up to 24 hours, or cover and freeze up to 1 month. If frozen, thaw overnight in refrigerator before baking.

  4. Bake at 450 for 10-11 minutes or just until edges of cake spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with knife. Quickly invert cakes onto baking sheet. Transfer to dessert plates with spatula. Sprinkle with powdered sugar. Serve immediately.
June 2012

This recipe is a personal recipe added by dmradcliffe and has not been tested or endorsed by MyRecipes.

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