Melt-in-Your-Mouth Chocolate Cakes

Melt-in-Your-Mouth Chocolate Cakes

A truly «decadent» dessert, ideal for a holiday or candlelit dinner. Just make sure you know your oven well.

4 servings
Preparation 15 min
Cooking 10 min

Standing 1 h 30 min

520 calories per serving 


120 g unsweetened (dark) chocolate    
1/2 cup butter, unsalted   110 g
4 tbsp sugar   50 g
1/4 cup white flour (all purpose)   30 g
2 eggs size large    
2 egg yolks    
2 tsp icing/confectioners' sugar   5 g

Before you start

For best results, it is essential to use only the finest quality chocolate that contains at least 60% cocoa.

A hand-held or stand mixer will make things easier for this recipe.

The prepared cakes in ramekins must rest in the refrigerator at least 1 ½ h before baking.


  1. Butter and lightly flour the ramekins or small aluminum moulds.
  2. Separate the egg whites and yolks for the required number of yolks. Set aside in a glass jar with a lid the whites that are not used in this recipe. Put the jar in the refrigerator or freezer for a future use.
  3. In a bowl, mix the whole eggs, yolks, and sugar, beating by hand or with an electric mixer 3-5 min, until the mixture is pale and form ribbons.
  4. Melt the butter in the upper part of a bain-marie, then add the chopped chocolate, stirring as it melts. Remove from heat. Now add the egg mixture. Incorporate the flour by sifting it in and mixing with a wooden spoon.
  5. Portion out into the ramekins. Chill in the refrigerator at least 1 h 1/2. (Can be kept in the refrigerator up to 1 week)
  6. When you're ready to cook, preheat the oven to 230ºC/450ºF. Put the ramekins on a baking sheet and bake them in the centre of the oven for 8 min if taken straight out of the refrigerator; 6 min if you let them reach room temperature: the outside should have a nice crust and the inside should be soft and runny.
  7. Take them out of the oven and leave for 1-2 min before removing the cakes from the ramekins running a knife around the edges to prevent sticking. Turn the ramekins upside-down on serving plates, remove the ramekins, dust the cakes with icing (powdered) sugar, and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (120g)


% DV*

* DV = Daily Value




38 g

58 %

Saturated 22 g
+ Trans 1.5 g

118 %


265 mg


45 mg

2 %


36 g

12 %


2 g

9 %


29 g


8 g

Vitamin A

25 %

Vitamin C

0 %


6 %


20 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

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Low :
Source of :
Calcium, Fibre, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Good source of :
Folacin, Iron, Pantothenic Acid, Vitamin D, Vitamin E
Excellent source of :
Selenium, Vitamin A, Vitamin B12

More info

This recipe is in the following categories: Chocolate | Desserts | Halal | High Iron | High Vitamin D | Kosher | Low Sodium | Vegetarian | Bake | Christmas | Easter | Thanksgiving | Valentine's Day

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