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–+ servings

Chocolate Melting Cake

This rich and decadent cruise ship favorite will satisfy any chocolate lover’s craving.
5 from 9 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Category Sweet

Ingredients
 

  • 1 cup (6oz; 170g) dark chocolate (I use 70% cacao)
  • ¾ cup (1 ½ sticks) unsalted butter
  • 4 large eggs, at room temperature
  • 6 Tbsp granulated sugar
  • 6 Tbsp all-purpose flour
  • ⅛ tsp kosher salt (I use Diamond Crystal)
  • powdered sugar (for topping)
  • vanilla ice cream (for serving)

Instructions

  • Preheat oven 390℉.
  • In a saucepan over medium-low heat, bring 2 to 3 inches of water to a simmer. Set a heatproof bowl over saucepan to make a double boiler.
  • Place chocolate and butter in the bowl. Heat slowly over medium-low heat, stirring occasionally with a whisk, until chocolate and butter are fully melted and mixed together (about 5 minutes).
    ¾ cup (1 ½ sticks) unsalted butter
    1 cup (6oz; 170g) dark chocolate
  • Remove bowl from heat and set aside to cool for 10 minutes. Continue to simmer hot water in saucepan for later.
  • Meanwhile, in a large bowl, beat eggs with a whisk for 30 to 60 seconds.
    4 large eggs, at room temperature
  • Whisking continuously, slowly add in sugar. Whisk until fully incorporated.
    6 Tbsp granulated sugar
  • Whisking continuously, slowly add in flour and salt. Whisk until smooth.
    6 Tbsp all-purpose flour
    ⅛ tsp kosher salt
  • Whisking continuously, slowly pour in cooled chocolate/butter mixture. Whisk until smooth.
  • Pour batter into 4 to 5 oven-safe ramekins (6oz to 8oz each) about ¾ full. Place each into a baking pan (with sides) large enough to fit all ramekins.
  • Pour simmering hot water from saucepan into baking pan to create a water bath, adding additional hot tap water as needed. Fill pan until water level reaches ½ way up the sides of the ramekins.
  • Carefully set baking pan in preheated oven on the middle rack. Bake for 15 minutes.
  • Remove baking pan from oven. Set ramekins on a cooling rack to cool for 5 minutes before serving. Alternatively, leave ramekins in water bath to stay warm until ready to serve.
  • Dust top of each chocolate melting cake with powdered sugar and serve with a scoop of vanilla ice cream.
    powdered sugar
    vanilla ice cream

Notes

  • Chocolate: I use 70% dark chocolate in this recipe. If using a lower percentage of cocoa (like semi-sweet chocolate), you will likely need to reduce the amount of sugar. If using a higher percentage of cocoa, you may want to add a bit more sugar to balance out the bitterness.
  • Prefer a cake-y texture? If you prefer a chocolate melting cake that is more "cake-y", you can leave it in the oven for an additional 3 to 5 minutes (depending on your desired consistency).
  • How to store leftovers: If you have any leftover chocolate melting cakes, you can cover them in plastic wrap and refrigerate them for up to a day. When ready to serve, reheat them in the microwave (with the plastic wrap removed) for about 45 seconds. They won’t have exactly the same consistency, but will still be delicious!

Nutrition

Calories: 885kcal | Carbohydrates: 64g | Protein: 13g | Fat: 65g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 210mg | Potassium: 527mg | Fiber: 5g | Sugar: 44g | Vitamin A: 1628IU | Vitamin C: 0.4mg | Calcium: 156mg | Iron: 7mg
Nutrition Disclaimer