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+ servings

Molten Chocolate Cakes for Two

These individual chocolate cakes have a rich and gooey chocolate center!


  • 4 ounces semi-sweet chocolate chopped
  • 2 tablespoons butter
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 tablespoon Chambord, Grand Marnier, or brandy (optional)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt


  • Preheat oven to 425°F. Grease two 6-8 oz oven-proof ramekins or custard cups with butter or nonstick baking spray.
  • In a saucepan set over medium low heat, melt chocolate butter until smooth. Remove from heat and stir in sugar, and then eggs one at a time. Stir in liquor if using.
  • Add flour and salt and fold in with a spatula just until combined. Do not overmix.
  • Divide batter between the two ramekins and bake for 10-11 minutes, or just until the centers of the cakes appear set and are no longer moist. Do not overbake or you'll ruin the soft molten center.
  • Let cakes sit in the ramekins for 1-2 minutes, then invert onto a plate and remove the ramekin. The cakes will continue cooking in the ramekin out of the oven, so don't let it sit too long.
  • Serve immediately with a scoop of ice cream or whipped cream, fresh berries, chocolate sauce, or however you'd like.
  • If you choose not to add a liqueur, add a teaspoon of vanilla extract instead for additional flavor.
  • Can be made-ahead: Chill prepared batter for up to 1 day. Bring to room temperature for 30 minutes before baking.


Sodium: 459mg, Calcium: 60mg, Vitamin A: 616IU, Sugar: 33g, Fiber: 5g, Potassium: 382mg, Cholesterol: 197mg, Calories: 583kcal, Saturated Fat: 21g, Fat: 37g, Protein: 10g, Carbohydrates: 48g, Iron: 5mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.