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Gallery Molten Mocha Cakes Recipe Summary prep: 10 mins total: 35 mins Servings: 2
Ingredients Ingredient Checklist 2 tablespoons unsalted butter, plus more for ramekins 1/3 cup confectioners’ sugar, plus more for ramekins and serving 2 ounces semisweet chocolate, broken into pieces 1 large egg 1 large egg yolk 1 teaspoon espresso powder Pinch salt 3 tablespoons all-purpose flour
Cook’s Notes If you want to double or triple this recipe, just add 3 minutes or so to the baking time.
Gallery Molten Mocha Cakes
Recipe Summary prep: 10 mins total: 35 mins Servings: 2
Gallery
Molten Mocha Cakes
Molten Mocha Cakes
Molten Mocha Cakes
Recipe Summary prep: 10 mins total: 35 mins Servings: 2
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 2
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 2
2
Ingredients
Ingredients
- 2 tablespoons unsalted butter, plus more for ramekins 1/3 cup confectioners’ sugar, plus more for ramekins and serving 2 ounces semisweet chocolate, broken into pieces 1 large egg 1 large egg yolk 1 teaspoon espresso powder Pinch salt 3 tablespoons all-purpose flour
Directions
Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
Cook’s Notes If you want to double or triple this recipe, just add 3 minutes or so to the baking time.
Cook’s Notes
If you want to double or triple this recipe, just add 3 minutes or so to the baking time.
Reviews (19)
Add Rating & Review 148 Ratings 5 star values: 42 4 star values: 49 3 star values: 38 2 star values: 14 1 star values: 5
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Reviews (19)
Add Rating & Review 148 Ratings 5 star values: 42 4 star values: 49 3 star values: 38 2 star values: 14 1 star values: 5
Add Rating & Review
148 Ratings 5 star values: 42 4 star values: 49 3 star values: 38 2 star values: 14 1 star values: 5
148 Ratings 5 star values: 42 4 star values: 49 3 star values: 38 2 star values: 14 1 star values: 5
148 Ratings 5 star values: 42 4 star values: 49 3 star values: 38 2 star values: 14 1 star values: 5
5 star values: 42 4 star values: 49 3 star values: 38 2 star values: 14 1 star values: 5
Martha Stewart Member Rating: Unrated 02/16/2013 This was fantastic :) I did not have chocolate squares so I melted Andes 2 oz mints to melt with the butter. I was a super hit AND easy :) Martha Stewart Member Rating: Unrated 02/10/2013 So easy! So fast! So delicious! This is a keeper. My daughter was making those unconscious "yum" sounds as she ate the cake hot from the oven! This is the type of dessert you get at a fine restaurant and wish you had the recipe. Well now you do! If you are a chocolate lover, you must try this! Martha Stewart Member Rating: Unrated 02/07/2013 I would like to know how far ahead this can be made before cooking, and does it need refrigeration? If so, do I need to let it get to room temperature first, or just adjust cooking time? The details in the recipe are a little too vague. :-( Martha Stewart Member Rating: Unrated 02/03/2012 Sounds delish. I wonder if I could use my silicone heart shaped cupcake forms to make this recipe. I am going to try it at least once. Whatever their shape, they'll still taste great. Martha Stewart Member Rating: Unrated 02/10/2011 These are the best ever! My husband thought I bought them. Your guests will love them! So easy and great to make. I actually used unsweetened chocolate, which cut the sweetness a bit. Also, I used smaller ramekins, so only baked them for 9 minutes. Martha Stewart Member Rating: Unrated 02/10/2011 these were very easy to make and worth it! I adapted the recipe to make them gluten free using my all purpose gluten free blend and they were awesome. I will for sure make again and give 5 stars! Martha Stewart Member Rating: Unrated 02/14/2010 This was awesome! So easy to make and it tasted great. My husband said it was restaurant quality. I did have to cook it about 3-4 minutes longer. I will be making this again. For the espresso powder I used instant espresso by Medaglia d'Oro. It came in a small jar in the coffee section. Martha Stewart Member Rating: Unrated 03/01/2009 If you like to make a grand finale than this is the dessert for you. I switched up the espresso powder for kahlua and served it with vanilla bean ice cream. Also while you are dusting it with icing sugar put a small cookie cutter on the top to get any shape you want. It is so easy my 4 year old cold do most of this dessert herself. Martha Stewart Member Rating: Unrated 02/18/2009 I made these for valentines day. Really good! Twelve minutes didn't seem to be enough time to cook the bottom completely (the top once they were turned out), but they were still delicious! And very easy. Keeper. Martha Stewart Member Rating: Unrated 02/15/2009 I actually had to keep it in for an extra five minutes. Martha Stewart Member Rating: Unrated 02/14/2009 Is there a video on this I can't find it. I saw a preview on the show itself and it looked like they were putting a moose like filling in the middle, is this the one? Martha Stewart Member Rating: Unrated 02/11/2009 Diamondsncurls -- I have seen heart-shaped silicon cupcake pans at WalMart and Target -- they are in many stores right now. To get the heart shape on the top of the cake I think they lightly pressed a heart-shaped cookie cutter on the cake and then sprinkled with confectiones sugar. That should work. Martha Stewart Member Rating: Unrated 02/10/2009 diamondsncurls--someone may have already addressed this, but I can't see more than the top 3 comments (sigh...this website...) I'm guessing there wasn't anything heart-shaped in the rammekin, it looks like a small cookie cutter was pressed into the top, or you could just make a stencil with some parchment or something. Martha Stewart Member Rating: Unrated 02/09/2009 How do I get the cute little heart shapes on the cakes? I'm guessing I need to place a heart-shaped item in the bottom of the ramekin before pouring in the batter.... but I'm not sure what the best thing would be to use for that. I tried looking for random heart-shaped silicone baking items but I haven't found anything... please help! Martha Stewart Member Rating: Unrated 01/27/2009 How far ahead of time can I make the batter and fill the ramekins? Do I need to adjust baking time if they are coming cold out of the refrigerator? Martha Stewart Member Rating: Unrated 11/19/2008 My husband made these for valentines day and they were awesome. We made them another time and overcooked them so there was nothing "molten", so be careful! Martha Stewart Member Rating: Unrated 02/15/2008 This was a fun little addition to our valentine's day evening! I changed a few things...I used organic dark chocolate instead of the semisweet and whole wheat flour instead of the all purpose flour....turned out great!Martha Stewart Member
Rating: Unrated 02/16/2013
This was fantastic :) I did not have chocolate squares so I melted Andes 2 oz mints to melt with the butter. I was a super hit AND easy :)
Rating: Unrated
Rating: Unrated 02/10/2013
So easy! So fast! So delicious! This is a keeper. My daughter was making those unconscious “yum” sounds as she ate the cake hot from the oven! This is the type of dessert you get at a fine restaurant and wish you had the recipe. Well now you do! If you are a chocolate lover, you must try this!
Rating: Unrated 02/07/2013
I would like to know how far ahead this can be made before cooking, and does it need refrigeration? If so, do I need to let it get to room temperature first, or just adjust cooking time? The details in the recipe are a little too vague. :-(
Rating: Unrated 02/03/2012
Sounds delish. I wonder if I could use my silicone heart shaped cupcake forms to make this recipe. I am going to try it at least once. Whatever their shape, they’ll still taste great.
Rating: Unrated 02/10/2011
These are the best ever! My husband thought I bought them. Your guests will love them! So easy and great to make. I actually used unsweetened chocolate, which cut the sweetness a bit. Also, I used smaller ramekins, so only baked them for 9 minutes.
these were very easy to make and worth it! I adapted the recipe to make them gluten free using my all purpose gluten free blend and they were awesome. I will for sure make again and give 5 stars!
Rating: Unrated 02/14/2010
This was awesome! So easy to make and it tasted great. My husband said it was restaurant quality. I did have to cook it about 3-4 minutes longer. I will be making this again. For the espresso powder I used instant espresso by Medaglia d’Oro. It came in a small jar in the coffee section.
Rating: Unrated 03/01/2009
If you like to make a grand finale than this is the dessert for you. I switched up the espresso powder for kahlua and served it with vanilla bean ice cream. Also while you are dusting it with icing sugar put a small cookie cutter on the top to get any shape you want. It is so easy my 4 year old cold do most of this dessert herself.
Rating: Unrated 02/18/2009
I made these for valentines day. Really good! Twelve minutes didn’t seem to be enough time to cook the bottom completely (the top once they were turned out), but they were still delicious! And very easy. Keeper.
Rating: Unrated 02/15/2009
I actually had to keep it in for an extra five minutes.
Rating: Unrated 02/14/2009
Is there a video on this I can’t find it. I saw a preview on the show itself and it looked like they were putting a moose like filling in the middle, is this the one?
Rating: Unrated 02/11/2009
Diamondsncurls – I have seen heart-shaped silicon cupcake pans at WalMart and Target – they are in many stores right now. To get the heart shape on the top of the cake I think they lightly pressed a heart-shaped cookie cutter on the cake and then sprinkled with confectiones sugar. That should work.
Rating: Unrated 02/10/2009
diamondsncurls–someone may have already addressed this, but I can’t see more than the top 3 comments (sigh…this website…) I’m guessing there wasn’t anything heart-shaped in the rammekin, it looks like a small cookie cutter was pressed into the top, or you could just make a stencil with some parchment or something.
Rating: Unrated 02/09/2009
How do I get the cute little heart shapes on the cakes? I’m guessing I need to place a heart-shaped item in the bottom of the ramekin before pouring in the batter…. but I’m not sure what the best thing would be to use for that. I tried looking for random heart-shaped silicone baking items but I haven’t found anything… please help!
Rating: Unrated 01/27/2009
How far ahead of time can I make the batter and fill the ramekins? Do I need to adjust baking time if they are coming cold out of the refrigerator?
Rating: Unrated 11/19/2008
My husband made these for valentines day and they were awesome. We made them another time and overcooked them so there was nothing “molten”, so be careful!
Rating: Unrated 02/15/2008
This was a fun little addition to our valentine’s day evening! I changed a few things…I used organic dark chocolate instead of the semisweet and whole wheat flour instead of the all purpose flour….turned out great!
All Reviews for Molten Mocha Cakes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Molten Mocha Cakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
