Melting Chocolate Cakes

Posted by on Feb 22, 2013 in Desserts | 3 comments

Melting Chocolate Cakes



The Oscars... I am always a day late.

Lucky for you I am on top of dessert this year!

I was inspired by Real Simple to create over the top-- indulgent Oscar worthy-- individual warm melting chocolate cakes.



Two guests or Twenty?

It is a math problem.

The photographs are for two cakes.








Melt the chocolate with the butter.  This can be done over simmering water or in the microwave in 30 second bursts.  Stir after each interval until not quite melted.








I also added just a touch of instant coffee.






















The sugar and egg are beaten then the flour and baking powder are added with a pinch of salt.















I temper the chocolate with a bit of the batter before combining it together.






















The very best part?  You can fill the ramekins early in the day.  Refrigerate them until an hour or so before you bake them.






Slide them from the oven.  While they are still warm open the center and dish in a bit of vanilla bean ice cream.







Just when you thought the awards were over-- there is one more stroll down the red carpet.

You will be scraping every crumb from the bottom and sides of the dish.

Two Too Divine Cakes

2.5 ounces dark chocolate

1/4 teaspoon instant espresso powder

1 Tablespoon butter

1 extra large egg

1 Tablespoon sugar

3 Tablespoons flour

1/4 teaspoon baking powder

pinch of salt

vanilla ice cream







  1. 2-22-2013

    Yummmmmm! I made Lava Cakes for Tom and I for Valentine’s Day, and they were decadent. Will have to compare your recipe. I like the add of the espresso powder.

  2. 2-22-2013

    Now THIS is the real reason to have ramekins in the cupboard! Which, by the way, my Bob has always questioned.

  3. 2-25-2013

    Yummy! thank you again for a “winner” recipe. Will be making it for guests this weekend.

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