Photo: Randy Mayor; Styling: Jan Gautro
10 servings (serving size: 1 cake)

These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead.

How to Make It

Step 1

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

Step 2

Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

Step 3

Preheat oven to 350°.

Step 4

Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.

Ratings & Reviews

dec408's Review

January 20, 2011
If you want to make an impression on your guests, serve this dessert! I used Green & Black's organic dark chocolate, 4 eggs instead of egg substitute, and substituted an equivalent amount of Starbuck's VIA Ready Brew Italian Roast Extra Bold for the expresso powder because that's what I had on hand. Baked in 7 oz ramekins. So rich and wonderful! My guests (like those of other reviewers) were licking their spoons clean.

CookinMcGuires's Review

May 22, 2010
We love these cakes, I have made them many times now. I don't have small ramekins, so we use 4 6oz dishes. They are also very rich, so we only tend to make one or two at a time. I have frozen the others and pull them out as I heat up the oven...bake them around 18 minutes or so and they are great. Definitely something you can serve to guests and really easy to make.

masdds's Review

November 23, 2008
Amazing! I would definitely make this again. It would be an unexpected finish for a holiday or special meal or even just a Tuesday night at home. It's an easy recipe and convenient because you can make a batch of ramekins and then take them out of the refrigerator to bake at different times over a couple of days. My fiance and I can't stop talking about this dessert!

Rabbitus's Review

January 27, 2009
Great flavor but I didn't have the same results as the molten chocolate. I'm going to try again with less time and much chunkier choclate. I must have chopped mine too fine. So, do try the recipe but keep the chocolate coarse and do a trial timing with one of the cups.

BBRtexas's Review

February 09, 2009
I am pretty confident in my ability to bake, cook and follow a recipe. I made these twice and will say, if you use a convection oven, the time needs to be tweaked considerably. The first time I shortened the time a few minutes. Completely baked. The second time I made them this weekend and baked for 15 minutes. This resulted in less baked cake, but still baked too long. The other recipes I've seen for molten cakes only call for about a 10-12 minute bake time. Because they are pretty tasty and my guests did not know any different, they were devoured. I'm going to try this one more time and set the timer for 10 minutes.

danpdx's Review

January 08, 2009
I can't imagine how much easier a recipe could be to make such an elegant desert. I've made this recipe 4 times already. Chocolate lovers unite! The first time I made it, I used instant coffee instead of espresso powder - I recommend the espresso powder. I also prepared these in different size cups, demitasse cups, smaller mugs, various size ramekins, adjusting the baking time accordingly and all with excellents results.

jmeleeS's Review

January 03, 2012
Excellent little decadent gooey delights! I made these mini cakes for a holiday New Year's party and they were a hit! I preped the desserts the morning of and let them sit covered in the fridge till I was ready to heat in the oven after dinner. I cooked them slightly longer than the recipe stated as my crust didn't seem "crunchy" and the centers were still pretty liquidy. I thought they were perfect at 25 minute cook time; once the powdered sugar was on top, it looked exactly like the photo. I also used only 6 ramekins in lieu of the 10 like the recipe calls for, but the size was devine for the cakes - just enough to feel satisfied. You can rewarm in the microwave for ~30 seconds up to 3 days after cooking them off in the oven and they taste just as great the second time around! Using quality chocolate is my only real recommendation other than to try them soon - you won't regret it; Super easy to make - you can't ask for more - Enjoy!

onejoyousgirl's Review

January 10, 2009
I made this dessert for Christmas Eve. It was outstanding! I cooked it for 19 minutes instead of the 21 it states to cook. It was perfect. I made it a day ahead and it was so easy. I will definitely make this again and again.

Monica3's Review

December 17, 2008
These fudge cakes were extraordinarily delicious. They were so nice and gooey in the center! I did make a few small changes. (1) I used Ghirardelli Bittersweet chocolate (which has 60% chocolate, I believe) instead of the 71% chocolate. (2) I skipped the espresso powder. (3) I did not have egg substitute, so I used egg whites. I also used premium cocoa, which I think makes a huge difference. I will make these as often as my waistline allows it.

sugarattic's Review

February 09, 2014
This was the best chocolate recipie I have ever made. I love baking but my family is super healthy so i went searching for a good recipe and I found this! I baked it the week after super bowl to celebrate my family absolutly loved it!