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.

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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

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62 Reviews (61 with rating only) 98% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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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!

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