Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep Time
15 Mins
Cook Time
16 Mins
Other Time
10 Mins
Yield
Makes 6 servings

Even the cook will have a hard time believing these litte chocolate-filled chocolate cakes take less than 45 minutes to assemble and bake.

How to Make It

Step 1

Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.

Step 2

Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1-minute intervals.

Step 3

Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.

Step 4

Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan.

Step 5

Bake at 425° for 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.

Step 6

Coffee Liqueur Java Cakes: Omit instant espresso. Prepare recipe as directed through Step Sift together sugar, flour, and salt. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in 1/3 cup coffee liqueur. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Step 7

Orange Java Cakes: Prepare recipe as directed through Step Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in 1/4 cup orange liqueur and 1 tsp. orange zest. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Note: For testing purposes only, we used Grand Marnier for orange liqueur.

Step 8

Minty Mocha Java Cakes: Prepare recipe as directed through Step Chop 12 thin crème de menthe chocolate mints. Sprinkle center of batter in ramekins with chopped mints. Press mints into batter gently just until submerged. Proceed with recipe as directed. Note: For testing purposes only, we used Andes Crème de Menthe Thins.

Chef's Notes

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Chips.

Ratings & Reviews

ebfljkewbfej's Review

JScatterfork
January 06, 2014
ejkwbff

MSGirl
May 16, 2015
I thought the inside was supposed to be runny!

Savaget1326's Review

SusanNolan
January 08, 2013
N/A

Kenzi1's Review

honeyjos
September 23, 2012
N/A

brianahartzell's Review

ebfljkewbfej
December 12, 2011
This is an EXCELLENT dessert. I used Godiva bittersweet chocolate chips and Baileys Irish cream in place of Kahlua. Our dinner guests raved! This is definitely a keeper (and easy to make!) I agree with another reviewer make sure to really butter the ramekins!!

SusanNolan's Review

Kenzi1
February 09, 2009
This receipe is a chocolate lovers dream. We thought that we had to go to a 5 Star restaurant to get something this good - now it can make me look like a 5 Star Chef! When I served it the first time I had one left over so I warmed it the next night and split it between me and my husband and it was still delicious.

MSGirl's Review

brianahartzell
December 30, 2008
I only needed dessert for three so I halved the recipe. These turned out perfect! Very easy to make. Make sure you butter your ramekins well or the cakes could stick a little.

honeyjos's Review

Savaget1326
November 16, 2008
Fabulous ,easy dessert. It will be a little runny but will set up during the 10 minute wait. The top got a little too brown, so the next time I will either lower my oven rack, or check after 10 minutes and cover with foil. I served them with coffee ice cream to rave reviews.