Dark Molten Chocolate Cakes - Kraft Recipes Top

Dark Molten Chocolate Cakes

Prep Time
Total Time

12 servings, 1/2 cake each

Sweeten up your day with these Dark Molten Chocolate Cakes. Baked in custard cups, these Dark Molten Chocolate Cakes are sure to be a crowd favorite.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Grease 6 (6-oz.) custard cups or soufflé dishes. Place on baking sheet.
  • Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until blended. Pour into prepared cups.
  • Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.

Special Equipment Needed

Size Wise

Serve these rich chocolate cakes at your next celebration with family or friends. A half-cake serving is all that's needed to provide big chocolate flavor!

Make Ahead

Batter can be made the day before; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.


  • 12 servings, 1/2 cake each

Nutritional Information

Serving Size 12 servings, 1/2 cake each
Calories 280
Total fat 17g
Saturated fat 10g
Cholesterol 120mg
Sodium 80mg
Carbohydrate 28g
Dietary fiber 0g
Sugars 20g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from What a dream dessert this was! What a dream dessert this was! It was sooo easy to make and even better to eat. I made this last night for my husband and 4 year old daughter for Valentines day. They loved it! This recipie deserves 10 stars. If you are wondering if it will turn out like the picture...yes it does, exactly the same, the best part (aside from the chocolat pouring out!) was presenting this. The powdered sprinkles of powdered sugar made this cake look like it came from a fancy resturant! The only thing I did differently was using semi-sweet bakers chocolate vs. the bittersweet. A+++
Date published: 2007-02-15
Rated 5 out of 5 by from Fantastic! Fantastic! I impressed my whole family (and myself) because they looked like they were restaurant quality and they tasted like it too! Absolutely delicious. I'm a HUGE choc-aholic, so these were very satisfying. If you're having a dinner party these will be perfect as long as you don't mind excusing yourself for about 20 minutes to prepare them -- as they need to be served basically right out of the oven (to ensure the "molten" effect). I've made them 3x already, and couldn't be happier with the results. ENJOY!!!
Date published: 2008-04-30
Rated 5 out of 5 by from Super easy to make! Super easy to make! I made them the night before for Valentine's Day (yesterday) and popped them in the oven while finishing up dinner (another recipe from here) They were delicious! I actually used the Semi-Sweet b/c the grocery store didn't have bittersweet. I couldn't cooked it a bit longer but I didn't want to over cook them so I took them out at 12 mins...Def make again! My fiance was very impressed!! I reheated the leftover ones today and they are just as good from the microwave! THanks!!
Date published: 2007-02-16
Rated 5 out of 5 by from This is ALWAYS a hit with our 4 teens. This is ALWAYS a hit with our 4 teens. I do have one concern, though...and hope someone can clarify. Being that the recipe includes eggs...and they are not fully cooked in the molten centers, is there any danger of salmonella poisoning? We have eaten this over and over many times with no illness, but I always have that question nagging at the back of my mind when I prepare them. Any thoughts?
Date published: 2008-02-15
Rated 5 out of 5 by from This recipe was fantastic! This recipe was fantastic! So simple and yet so delicious. I did not want to be mixing dessert with my guests over for dinner. So I actually made batter as directed but then put it in the fridge. When I was ready for begin the dessert, I dumped the batter into my souffle dishes and put them in the over. It was awesome! Great presentation too!
Date published: 2011-01-11
Rated 4 out of 5 by from I actually used SEMI-SWEET chocolate rather than the bittersweet...YUM YUM! I actually used SEMI-SWEET chocolate rather than the bittersweet...YUM YUM!!! comment to a cook on 9/26 - how long did you cook? i did exactly 14 mins and then let stand the 1 min. one thing that i almost missed until i read again was use 3 whole eggs and also 3 egg yolks..did you do that? i almost missed the extra 3 yolks.
Date published: 2006-11-26
Rated 5 out of 5 by from i've made this recipe several times and everyone raves over it! i've made this recipe several times and everyone raves over it! it looks super fancy and is so easy. i do have a few in my family that are gluten intolerant. when i make it for them, i substitute equal amounts of gluten free flour mix for the regular flour. i think it turns out better with the gluten free flour!
Date published: 2007-05-24
Rated 5 out of 5 by from Wow is this delicious and easy to make. Wow is this delicious and easy to make. GUARANTEED you will not be disappointed. A very impressive dessert. Very easy to divide receipe to make less. Batter can be made days ahead of time. When ready to use, just pour into custard cups, bake while you are eating dinner, and it's ready in time for dessert.
Date published: 2008-08-05
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