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Molten Chocolate Cake

Cheryl Wixson
The key to these is to just under bake them so that there is a “molten” pudding in the middle. Serve topped with yogurt or unsweetened whipped cream. The batter stores in the refrigerator for several days. Bring to room temperature before baking.


  • 4 ounces chocolate semi-sweet or bittersweet
  • ½ cup unsalted butter
  • 1 tablespoon red wine or Gran Marnier or 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 2 eggs
  • 6 tablespoons flour
  • ½ teaspoon cinnamon try with Mexican or Vietnamese cinnamon


  • Preheat oven to 425 degrees. Butter 6– ¾ cup (or larger) ramekins and set on a cookie tray.
  • In a large glass bowl, melt the butter and chocolate slowly in the microwave. Or use a double boiler on top of the stove. Whisk until chocolate is dissolved.
  • Whisk in the sugar, wine and vanilla extract. Beat the eggs slightly in another bowl and then whisk into the mixture.
  • Stir in the flour and cinnamon.
  • Pour into the prepared ramekins.
  • Bake for about 8 - 10 minutes…until the sides are set but the center is still soft…be careful not to over bake!
  • Remove from oven and let set one minute.
  • Run a knife around the edges to loosen and then invert onto individual plates.
    Invert bubbly goodness onto serving plate.
  • Serve topped with yogurt or unsweetened whipped cream.
  • Serve topped with yogurt or unsweetened whipped cream.


Nutritional analysis per serving: 371 calories, 4 grams protein, 37 grams carbohydrates, 25 grams fat, (0 grams trans fat), 28 mg. sodium, 2 grams fiber.