Molten Chocolate Cake


This is the original, supremely rich version of the iconic molten chocolate cake, created by Jean-Georges Vongerichten.

Active Time:
20 mins
Total Time:
35 mins

It seems as though every restaurant in America offers a version of this amazing chocolatey cake, but the original is in a class by itself. Molten chocolate cake became famous for a reason: It's cakey on the outside with an irresistible center of flowing warm dark chocolate. The first time you try one, it may seem like magic, but this chocolate molten cake recipe is actually quite easy to make and ready in under an hour. Be sure to use the finest quality chocolate — it will make a big difference.

These gooey, rich cakes are enough on their own, but you can serve them with sweetened whipped cream or vanilla ice cream if you like.


  • 1 stick (4 ounces) unsalted butter, plus more for greasing the ramekins

  • 6 ounces bittersweet chocolate, preferably Valrhona

  • 2 eggs

  • 2 egg yolks

  • 1/4 cup sugar

  • Pinch of kosher salt

  • 2 tablespoons all-purpose flour, plus more for dusting the ramekins


  1. Molten Chocolate Cake

    Julia Hartbeck

    Gather the ingredients.

  2. Molten Chocolate Cake

    Julia Hartbeck

    Preheat oven to 450°F. Butter and lightly flour four 6-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet.

  3. Molten Chocolate Cake

    Julia Hartbeck

    In a double boiler, over simmering water, melt butter with chocolate.

  4. Molten Chocolate Cake

    Julia Hartbeck

    In a medium bowl, beat eggs with egg yolks, sugar, and salt at high speed until thickened and pale.

  5. Molten Chocolate Cake

    Julia Hartbeck

    Whisk melted chocolate until smooth.

  6. Molten Chocolate Cake

    Julia Hartbeck

    Quickly fold it into egg mixture, along with flour.

  7. Molten Chocolate Cake

    Julia Hartbeck

    Spoon batter into prepared ramekins and bake for 12 minutes, or until sides of cakes are firm but centers are soft.

  8. Molten Chocolate Cake

    Julia Hartbeck

    Let cakes cool in ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each cake over, let stand for 10 seconds, and then unmold. Serve immediately.

Molten Chocolate Cake Recipe
Jennifer Causey

Make ahead

The batter can be refrigerated for several hours; bring to room temperature before baking.


Molten chocolate cake is easily one of the ultimate Valentine's Day desserts: simple, sexy, and indulgent. For an extra surprise, try one of these recipes for molten cakes filled with caramel or molten cakes filled with raspberry sauce.

Serve with

While chocolate molten cakes easily stand alone, they're over-the-top when served with whipped cream or vanilla ice cream.

Suggested pairing

Chocolate is too intense and bitter for many sweet wines but not port. Try this dessert with a ruby port.

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