Melt-in-Your-Mouth Chocolate Cakes

62 Reviews
98% would make this recipe again

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

Preparation : 15 min Cooking : 10 min Standing : 1 h 30 min
520 calories/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

per 1 serving (120 g)


% Daily Value




38 g

58 %

Saturated 22.3 g
+ Trans 1.3 g

118 %


270 mg


40 mg

2 %


36 g

12 %


2 g

9 %


29 g

Net Carbs

34 g


8 g

Vitamin A

27 %

Vitamin C

0 %


5 %


22 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Meat and Alternatives ½
Fats 6 ½
Other Foods 2

Leave a review

You have to be logged in to leave a review


62 Reviews (61 with rating only) 98% would make this recipe again
february 27, 2009

I left these in too long and they were way overcooked. I might try them again and actually FOLLOW the directions, but they didn't look ready at all!

Useful 3

Top Reviews

View All Reviews
february 27, 2009

I left these in too long and they were way overcooked. I might try them again and actually FOLLOW the directions, but they didn't look ready at all!

Useful 3

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.