I make this when I want a show-off dessert with zero drama. Batter in, quick bake, and you get that thin tender shell outside while the middle stays warm and gooey — basically a little pool of chocolate hiding inside. Heaven.
The trick is timing. A minute too long and the center sets. A minute too short and it slumps. Watch it like a hawk — edges firm, top still a little jiggly? out it comes. No need to overthink.
Serve while it’s hot. I’m partial to a scoop of vanilla that melts into a sauce, or a handful of fresh raspberries for a bright, tangy snap. Either one cuts the richness nicely.
And that first spoonful? You crack the cake and a river of molten chocolate slides out. Little table-side magic. Honestly, it never gets old — trust me, plates come back clean.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare Batter
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Melt Chocolate and Butter
In a heatproof bowl over simmering water, melt chocolate and butter until smooth. Let cool slightly.
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Whisk Eggs
In another bowl, whisk whole eggs, yolks, and powdered sugar until pale and thick. Add vanilla and salt.
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Combine
Gently fold melted chocolate mixture into the egg mixture. Sift in flour and fold until just combined.
Bake Cakes
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Prepare Ramekins
Grease 4 ramekins with butter and dust with cocoa powder. Divide batter evenly among them.
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Bake
Bake in a preheated oven at 200°C (390°F) for 10–12 minutes, until edges are set but center is soft.
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Rest and Release
Let cakes rest for 1 minute, then carefully invert onto plates.
Serve
Note: Bake until the edges are set but the center is still soft; timing is crucial for the molten effect.
Updated: September 5, 2025