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Home Recipes All Dessert Recipes Chocolate Desserts

Super Easy Chocolate Molten Cakes (With Video!)

26 mins
Easy
Chocolate Desserts
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Author: Dini K.
Posted: 1/26/2019
Updated: 5/24/2020
Chocolate Molten lava cake recipe - these molten lava cakes are  ready in under 30 minutes with only a 15 minute prep time. Easy, delicious and impressive desserts that can be frozen ahead of time! With gluten free options. #ChocolateMoltenLavaCake #ValentinesDay #EasyDessert #GlutenFree

A soft, delicious chocolate exterior, and a mouthwatering, decadent, gooey liquid center – these Chocolate Molten Cakes are impressive and couldn’t be easier to make! You can prep these cakes in 15 minutes, using just one bowl, and these can be made ahead of time too.

This chocolate molten lava lake recipe can also be adapted to be made gluten free, sugar free and dairy free! 

Chocolate molten lava cake with chocolate sauce oozing out from the center, served on a white plate with rasperries

When did Valentine’s day become synonymous with chocolate? It may be just a marketing strategy, but I ain’t complaining! 🙂 February also happens to be by birthday month, and I’m down for some luscious chocolate deliciousness, any time, any way and any where!

I’ve been wanting to share this super easy recipe for Chocolate Molten Cakes (Chocolate Fondant Cakes) for a long time! It’s a foolproof recipe, mostly because it’s foolishly simple. I’ve made it hundreds of times, and it comes out perfectly every time. And now I want to share it with you guys too! 🙂 This divine chocolate dessert has a prep time of just 15 minutes, and you can get it on the table (or in your mouth) in under 30 minutes, from start to finish.

Or if you’d like to, you could even pour the batter into the ramekins and freeze them for later.

Chocolate molten lava cakes dusted with confectioner's sugar on a white serving plate

So what is a chocolate molten cake (chocolate fondant cake)?

Also known as chocolate molten lava cake, these are mini chocolate cakes. They are made with a chocolate cake batter, then poured into mini pans or ramekins and baked until the outside is set, with a divine, luscious liquid center.

The gooey liquid center oozes out (like molten lava!) when you cut into the chocolate fondant cake. They are a stunningly impressive and delicious chocolate dessert, but here’s the kicker – they are also ridiculously easy to make!

Ingredients needed for the chocolate molten cake recipe. Butter, chocolate, eggs, sugar and other ingredients.

Can I double this recipe? or halve it to make just two?

This recipe makes four portions. It can be halved so you can make chocolate molten lava cakes for two, or it can be doubled for a crowd. It’s very versatile.

I made these chocolate molten lava cakes in these metal ramekins that you can buy here. I like the shape of these, and because they are metal, they conduct heat more evenly, for more consistent results. But you’re welcome to make these in glass or porcelain ramekin dishes too if that’s what you have. However, you will need to increase the baking time by 1-2 minutes, because glass/porcelain ramekins are thicker than these metal ones.

Process of making chocolate molten cakes - Butter brushed ramekins on a white tabletop
Process of making chocolate molten cakes - Cocoa dusted ramekins to make chocolate fondant cakes

How do I make chocolate molten cakes (chocolate fondant cakes)?

From prepping your baking ramekins, to getting them in the oven, it only takes 15 minutes! Here’s how it works.

  1. Prep the baking ramekins first. Use your fingers, or a pastry brush or even butter wrappers to coat the ramekins with butter. I like to use softened butter, because that way I can get a generous coating of butter on the ramekins. This helps the cakes slide right off when they are done baking.
  2. Dust each ramekin with cocoa powder instead of flour, so that you don’t end up with nasty white streaks on your finished chocolate molten lava cakes.
  3. Next, make the cake batter using just ONE BOWL. Simply, place the bowl on a weighing scale, and weight the ingredients directly into that bowl as you go.
  4. You can use a microwave to melt the chocolate and butter, so you don’t to mess around with a double boiler. Melt the chocolate and butter in a microwave-safe bowl in 30 second increments.
  5. Add the sugar and eggs straight into the melted chocolate. You don’t have to whisk egg whites and yolks separately using another bowl.
  6. Next, add the flour. This recipe uses only 2 tbsp of flour, just to give the chocolate fondant cakes some structure as they bake. The batter will still be runny, and will thicken as it cools down further. So it’s easy to pour it into the ramekins. Just divide the batter between 4 ramekins, and then these decadent chocolate molten cakes are ready to be baked!
Process of making chocolate molten cakes - Butter being weighed for the recipe for chocolate molten lava cakes.
Weigh the ingredients directly on the scale to make the recipe even easier. Start with the butter.
Chocolate being weighed with the butter to make chocolate molten cakes.
Weigh the chocolate chips next.
Sugar being added to the melted chocolate butter mix to make chocolate molten cakes
Add the sugar to the melted chocolate-butter mix.
The sugar mixed into the chocolate batter for chocolate molten cakes.
Whisk the sugar and vanilla into the chocolate batter.

All this takes just 15 minutes! You don’t have to place extra chocolate truffles in the middle, or whisk eggs separately, or other cumbersome steps that most other chocolate molten lava cake recipes use. All you’d have to clean afterward is the bowl, a spatula and the whisk. 🙂

However, please note that if you do use volume measurements, or like to have the ingredients pre-weighed (like I have done for the recipe video in this post, just for presentation purposes), then you will be using more dishes.

And with a baking time of 11-12 minutes, this delicious chocolate dessert will be ready in under 30 minutes!

Process for the chocolate molten cake recipe - Eggs add to the butter chocolate mix in a glass pyrex bowl.
Whisk in the eggs and egg yolks.
Process for the chocolate molten cake recipe - Flour added to the chocolate batter.
Finally, add the flour.
Process for the chocolate molten cake recipe - Overhead view of the chocolate batter in a glass pyrex dish with the cocoa dusted ramekins.
Pour the batter while it’s still runny since it will thicken as it cools down.
Cocoa dusted ramekins filled with the chocolate batter to make chocolate fondant cakes (or chocolate molten lava cakes)
Batter poured into prepared ramekins. Then bake or freeze for later.

Can I make these cakes ahead of time?

Absolutely!

If you’re making these chocolate fondant cakes for a romantic dinner on Valentine’s day, I assure you this dessert is not something you will have to stress about. You can make these cakes a day ahead of time, or a week, or even a month! You can freeze these chocolate molten cakes for up to a month in the freezer, or refrigerate them for up to 4 days.

As for reheating chocolate molten lava cakes that you’ve already baked – You could reheat them in the microwave just until they are hot enough, but NOT to cook the cakes further. To do this, you will need to heat the cakes in 5 – 10 second intervals (depending on how powerful your microwave is), until the cake is warm and still soft to the touch when you squeeze it gently.

HOWEVER, in my experience, it’s kind of hit or miss to get the reheating time just right, so I wouldn’t recommend doing this. It’s much easier and more reliable just to freeze unbaked cakes, and then bake them fresh when you need ’em.

Freshly baked chocolate molten lava cakes for two people.
Chocolate molten cakes straight out of the oven.
Chocolate molted cakes turned over onto serving plates
The mini cake turned out onto a serving plate.

How can I adapt this chocolate molten cake recipe for dietary restrictions?

Gluten free – Use 1 tbsp of cornstarch instead of flour, OR use 2 tbsp of gluten free baking flour.

Sugar free – You will need to use sugar free dark chocolate, and use a 1:1 sugar free sugar substitute. I made these with this sugar brand, and they turned out great!

I wouldn’t recommend using a sweetener like stevia, because the sugar in this recipe is not only a sweetener, but it also helps make the batter loose. Adding a few drops of stevia may sweeten the cake, but the batter might be too thick then. But you can experiment and see if this works for you (and if it does, i’d love to know!)

Dairy free – Butter adds a lot of flavor to this chocolate molten lava cake recipe. You can substitute it with a dairy free butter, or margarine or coconut oil (which will have an impact on the flavor). Also make sure that the chocolate you’re using is dairy free as well.

Chocolate molten lava cake being dusted with confectioner's dust.

Serving suggestions for chocolate molten lava cakes

These chocolate cakes are perfect just as is! Perfectly sweetened, with a deep, decadent chocolate flavor, these are a great after-meal chocolate dessert, or for celebratory occasions. But if you’d like to dress them up some more, here are a few simple options.

  • Dust them with confectioner’s sugar.
  • A dollop of whipped cream or clotted cream.
  • Serve with some fresh strawberries or raspberries.
  • A scoop of ice cream.
  • A drizzle of chocolate sauce, berry sauce or peanut butter sauce.

Chocolate molten cake on a white plate with raspberries, and another cake in the background.

If you liked this chocolate molten cake recipe (chocolate fondant cake), don’t forget to subscribe for new (and free) recipes by entering your email address in the subscription box below the recipe card (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too.

A close up of the Chocolate fondant cake with the liquid chocolate center oozing out

WATCH THE RECIPE VIDEO FOR CHOCOLATE MOLTEN CAKES

Tools I used for this recipe (affiliate links)

Metal ramekins – I like making these chocolate molten lava cakes in these metal ramekin dishes. You’re welcome to make them in porcelain/glass ramekin dishes too.

Kitchen scale – Makes the process of prepping these chocolate molten lava cakes so easy and quick.

Large pyrex jug – I make the batter in the large pyrex jug from this set, so that I can pour the batter easily into the ramekins, and there’s less cleaning and washing to do after.

My favorite chocolate – You can use supermarket chocolate to bake this recipe too. I used this callebaut chocolate, and it’s one of my favorite chocolates in the US.

Spatulas – I love this set, and I have it in two sizes. They are perfect for different baking/cooking needs.

Whisks – A good set of whisks is a must for all your baking needs.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Chocolate Molten lava cake recipe - these molten lava cakes are  ready in under 30 minutes with only a 15 minute prep time. Easy, delicious and impressive desserts that can be frozen ahead of time! With gluten free options.
5 from 11 votes

Chocolate Molten Lava Cakes (Chocolate fondant cakes)

Author: Dini K.
Cuisine: European, French
These molten lava cakes are ready in under 30 minutes with only a 15 minute prep time. Easy, delicious and impressive chocolate desserts that can be made ahead of time and frozen for later too. With gluten free, dairy free and sugar free options.
EASY - Perfect dessert for novice bakers. Please use oven mitts to prevent burning hands, when handling baked ramekins, as this needs to be served while still warm.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Prep: 15 minutes
Cook: 11 minutes
Total Time: 26 minutes
Difficulty: Easy
Servings: 4 servings
Print Rate

Ingredients:

  • 7 oz semisweet chocolate chips 55% cocoa content, approximately 1 cup + 3 tbsp
  • 4 oz unsalted butter 1 stick of butter, see DF substitutions in Recipe Notes
  • ¼ tsp sea salt or just a pinch, if you don’t like a hint of saltiness in your cakes
  • 1 tbsp vanilla extract
  • 2.3 oz white sugar about ⅓ cup
  • 2 whole eggs large
  • 2 egg yolks from large eggs
  • 0.7 oz AP flour or 2 tbsp, see GF substitutions in Recipe Notes
  • Extra butter and cocoa powder to dust ramekins
  • Confectioner’s sugar and berries to serve
US Customary - Metric

Instructions:

  • Preheat oven to 400°F.
  • Generously butter four, ½ cup ramekins, and dust them with cocoa powder. Set aside until needed.
  • Place the butter, chocolate and salt in a large microwave-safe bowl.
  • Melt the ingredients in the microwave in 30 second increments, while stirring in between. This should take approximately 60 - 90 seconds. You can also melt the butter and chocolate in a double boiler.
  • Stir the sugar and vanilla into the warm butter-chocolate mixture.
  • Next, add the eggs and yolks and whisk them in well. You should end up with a “gloopy” chocolate batter.
  • Stir in the flour.
  • Pour the batter into the prepared ramekins. Make sure they are no more than ¾ of the way full, since they will rise as they bake. If you're not baking the cakes right away, cover the ramekins with plastic wrap and freeze/refrigerate for later. 
  • Place the ramekins on a baking tray and transfer the tray into the preheated oven. The cakes will take about 11 minutes to bake in metal ramekins. In glass/porcelain ramekins, they may take about 12 minutes. (See Recipe Notes for baking times for frozen cakes).
  • When the cakes are done, remove them from the oven, and let them rest for about 30 seconds (no more than a minute).
  • Using a towel/cloth napkin, turn the cakes out onto serving plates (be careful, as the ramekins will be very hot, and may be slippery too). Tap the top of the ramekin with a spoon to loosen the cake, and gently remove the ramekin to reveal the cake underneath. Serve immediately while the cakes are still warm. 
  • Dust the cakes with confectioner's sugar, and serve with raspberries or strawberries.

Tips & Tricks

DAIRY FREE - use coconut oil, vegan butter or a dairy free margarine instead of butter.
GLUTEN FREE - replace the 2 tbsp flour with 1 tbsp cornstarch OR 2 tbsp gluten free flour (1:1 gluten free flour substitute).
BAKING TIMES -
  • Refrigerated chocolate molten cakes - Metal ramekins take about 11 ½ minutes. Refrigerated porcelain ramekins with thicker walls will take about 12 ½ minutes.
  • Frozen chocolate molten cakes - Metal ramekins take about 12 - 12 ½ minutes. Porcelain ramekins with thicker walls will take about 13 - 13 ½ minutes.

Nutrition Information:

Serving: 1cakeCalories: 641kcal (32%)Carbohydrates: 46g (15%)Protein: 7g (14%)Fat: 46g (71%)Saturated Fat: 27g (169%)Cholesterol: 243mg (81%)Sodium: 189mg (8%)Potassium: 321mg (9%)Fiber: 4g (17%)Sugar: 35g (39%)Vitamin A: 980IU (20%)Calcium: 61mg (6%)Iron: 4mg (22%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Dessert, Sweets
Cuisine:European, French
Keyword:Chocolate, Chocolate Cake, Dessert Recipes, Easy Desserts, Freezer Friendly, Make ahead recipes
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.
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  1. Elpearcey says

    February 25, 2021 at 19:05

    5 stars
    Worked perfectly and so quick and easy – thanks!!!

    Reply
  2. Millary says

    January 26, 2021 at 16:43

    Can I know the cacao content of my Toll House Semi sweet chocolate chips? And, can I use even darker chocolate, like 72% cacao?

    Reply
    • Dini says

      January 26, 2021 at 17:34

      Hi Millary
      Unfortunately I don’t know the cacao content of toll house semi sweet chocolate chips. But if it’s semi sweet, it might be between 50 – 60%.
      You can use darker chocolate for a more bittersweet flavor, but I don’t advice going over 80% cacao content.
      Hope that helps!

      Reply
  3. Joanne Lowe says

    January 10, 2021 at 19:15

    Seems easier than the recipe I previously use.

    Reply
  4. Apeksha says

    December 23, 2020 at 18:17

    5 stars
    Hi, Love the way you have written the recipe and it was so good and easy to prepare

    Reply
  5. Esther says

    December 23, 2020 at 03:09

    Hi,
    Do changes to ingredients or cooking time when baking at high altitude (1,753 metres (5,751 ft) need to be made, living in South Africa?

    Reply
    • Dini says

      December 23, 2020 at 09:12

      Hi Esther
      Unfortunately I’m not familiar with high altitude baking. Here is an article that might be more useful on how to adapt recipe for high altitude baking. I hope you find it helpful!

      Reply
  6. Melanie Carr says

    December 18, 2020 at 02:54

    5 stars
    Absolutely loved how simple this was to make, have decided to make it again for Christmas. I baked 5 of the 6 then froze both one baked and one unbaked on, both of them came out really well when re-baking and re-heating. These will now be my go to chocolate fix.

    Reply
    • Dini says

      December 18, 2020 at 10:20

      Thank you Melanie, I’m so glad you had great success with the recipe and enjoyed it! 🙂

      Reply
  7. Joyce says

    December 3, 2020 at 12:33

    Hi Dini. These look amazing! Can arrowroot be substituted for the cornstarch? (grain free)

    Reply
    • Dini says

      December 3, 2020 at 12:41

      Hi Joyce
      I’m not familiar with baking with arrowroot starch, so I don’t know if it will work unfortunately.
      It is possible, but you may need to make some adjustment to the arrowroot starch amount to get the same results.
      I hope that helps.

      Reply
  8. Jasmin Mathew says

    November 1, 2020 at 22:06

    Hi, I need to make 12 lava cakes. Can I triple your recipe? If so, how long of a bake time is needed if I use thick porcelain ramekins?

    Reply
    • Dini says

      November 2, 2020 at 15:29

      Hi Jasmine
      You can make triple the amount of batter, but the bake time will vary depending on how much batter you put into the ramekins, and as you have mentioned, how thick / what the ramekins are made of.
      Unfortunately I have only made these in my metal dishes as they give me foolproof results.
      I recommend testing one cake with the ramekin, and then adjusting the bake time according to the results you get. If the ramekin is the same size, but thicker than what I have used here, then it might take a few additional minutes to compensate.

      Reply
      • Jasmin Mathew says

        November 3, 2020 at 08:30

        Hi dini, I made just 2 lava cakes and I must say I was disappointed as I had to bake for over 20 mins…. I couldnt guage the timing needed for me to stop baking as after 12 mins I did a 2 min increment till the 20 th min as the batter was wobbly till then…

        Reply
        • Dini says

          November 3, 2020 at 09:21

          Hi Jasmin
          This recipe does work best with a thin baking dish, so that it bakes more evenly. Using a thick ramekin will require tweaking the baking time and I can’t say by how much, because I get consistent results the way I tested and shared the recipe instructions.
          I’m sorry it didn’t work for you with a thick ramekin dish. My glass ramekin dishes aren’t too thick, so it only required 2 extra minutes, but if there are variations in thickness the cooking time can vary.
          You could also place a chocolate ganache truffle (or lindt truffle) in the center and bake it. This is not a true lava cake, but will still give a runny center.

          Reply
  9. Chathu says

    October 25, 2020 at 10:30

    Hi can you let me know how I would adjust the temperature in the gas oven for this recipe? My oven doesn’t work both up and down burners simultaneously. TIA

    Reply
  10. Annie says

    July 20, 2020 at 22:55

    5 stars
    I love this recipe but I used dairy milk chocolate (as is a family favourite). They were very sweet … would it still work if I left out the added sugar?

    Reply
    • Dini says

      July 21, 2020 at 09:59

      Hi Annie
      I personally wouldn’t recommend it.
      The reason why I use dark chocolate is to make the chocolate flavor more prominent, and the sugar is also important for the final product. Removing the sugar entirely may make the cake very dry.

      With milk chocolate, you are lessening the amount of cocoa in the recipe (which is fine if you prefer it that way). You could try replacing the sugar with more milk chocolate if you like, but it’d be hard to guarantee the results. This is because this recipe was created with dark chocolate and sugar for best results, balance and flavor.
      I hope that helps!

      Reply
  11. Theresa says

    June 11, 2020 at 20:52

    5 stars
    Delicious and easy

    Reply
  12. Maureen says

    May 23, 2020 at 22:57

    it’s 641kcals each cake or total for 4?

    Reply
    • Dini says

      May 24, 2020 at 06:42

      Hi Maureen
      It’s for one cake.
      Hope that helps

      Reply
  13. Amelie Chambers says

    May 7, 2020 at 09:31

    5 stars
    So good, i have made them twice now, ours only took 7-10 minutes though

    Reply
  14. Hana Berger says

    March 29, 2020 at 15:16

    Delicious recipe!!!

    Reply
  15. Bri says

    March 9, 2020 at 22:18

    5 stars
    Super delicious! Will definitely make again!!

    I didn’t have ramekins so used muffin tins instead and it worked great! I might cut back to 9 or 10 minutes since I think the muffin tins were a bit smaller than the ramekins you used.

    It ended up making about 9 small muffin sized lava cakes

    Reply
  16. Mita says

    February 25, 2020 at 00:17

    Can you make without eggs?

    Reply
    • Dini says

      February 25, 2020 at 07:27

      Hi Mita
      I haven’t made this without eggs, but I think it would be difficult. The eggs contribute to the texture in this recipe.
      I highly recommend following a vegan recipe for lava cakes, that would have the same texture without using eggs.

      Reply
  17. Jeanine says

    January 20, 2020 at 13:17

    Awesome

    Reply
  18. Oana Andra says

    December 30, 2019 at 06:02

    5 stars
    Wonderful recipe! Many thanks! I prepared it successfully tens of times… The most glorious of all was for my son’s Halloween Party at school. I did 36 pieces and carried them in their molds on 2 oven trays… The children were soooo happy and my son became the hero of his class!

    Reply
    • Dini says

      December 30, 2019 at 15:30

      Thank you so much for letting me know Oana. I’m so happy you enjoyed the recipe, and it made your son the hero of his class! You can’t beat that! 😀

      Reply
  19. Allan says

    November 23, 2019 at 16:48

    I was wondering if this recipe lends to white chocolate, or butterscotch chips instead of chocolate?

    Reply
    • Dini says

      November 26, 2019 at 10:21

      Hi Allan!
      I haven’t tried this, so I can’t be sure if they will work. White chocolate and butterscotch chips can effect the fluidity of the batter, and with the addition of the sugar in the recipe, it can also be very sweet. There’s a chance it can work really well though.
      This is something that I am curious about and will have to try out and see if it could work too!

      Reply
  20. Dp says

    November 14, 2019 at 10:51

    Can I back these in advance and then rewarm them at a very low temperature oven?
    If so what would the original cooking time be?

    Reply
    • Dini says

      November 15, 2019 at 11:56

      Hi Dp
      These usually only take 10 – 15 minutes to bake and since they are so quick to bake I never bother with baking these in advance. As I mentioned in the post, you can make the batter in advance and store it in the fridge or freezer, and then just bake them right before serving.
      If you do bake them in advance, reheating them is going to be hit or miss, as you can’t monitor the center of the cake and they can easily be over-cooked (no runny center), or under-cooked (cold center). Because of this, I don’t recommend baking them in advance. Hope that helps!
      Dini

      Reply
  21. CJ says

    August 21, 2019 at 20:30

    I wonder if this would work with sugar substitutes

    Reply
    • Dini says

      August 22, 2019 at 08:31

      Hi CJ
      I have tried this with monk fruit sugar which is a 1:1 sugar free substitute and it came out well. To not change the consistency of the batter, I would recommend using a 1:1 sugar substitute to get the best results. I hope that helps! 🙂

      Reply
  22. Aanchal Mittal says

    July 12, 2019 at 07:03

    5 stars
    Yummy Cake with hot melted chocolate inside.

    Thanks for sharing recipe.

    Reply
  23. Christine Evans says

    March 9, 2019 at 19:24

    Can you make one big one in a cake

    Reply
    • Dini says

      March 9, 2019 at 21:15

      Hi Christine
      I’m afraid a big version of this cake wouldn’t work. These cakes are cooked at a high temperature for a short time so that the crust is formed and is stable enough to remain whole until the cake is served. With a larger cake, you would have to bake the cake much longer to form a crust that will be strong enough to stay intact, and that means there will be less of the molten chocolate inside.
      Hope that helps!

      Reply
      • Christine Lo Presti says

        March 17, 2019 at 17:34

        Thanks, glad I didn’t try that.

        Reply
  24. Meagen Brosius says

    February 1, 2019 at 13:37

    5 stars
    These are so great for a party or event! Everyone is so impressed by them but they’re easy to make! Love it.

    Reply
  25. Wilhelmina says

    January 31, 2019 at 22:26

    5 stars
    These cakes look positively divine! They will make the perfect Valentine’s Day treat!

    Reply

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Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  #ChouxPastry #Profiteroles #Eclairs #Pastry #CreamPuffs

How to make Perfect Choux Pastry

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Homemade French Croissants (step by step recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

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How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

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