These melted chocolate cakes are one of my favourite quick, easy and decadent desserts. Make the batter ahead and then just bake off when ready. (And gluten free, too!)

melting molten chocolate cake cut open on plate

I have no shortage of chocolate treats, but this melted chocolate cake is probably my favourite. It scores points for the fact that it is super easy to make, for the fact that the batter can be mixed ahead and left in the fridge until ready to bake off later and finally, because it is unbelievably delicious. If you’re looking for a quick indulgence, look no further!

Ingredients and Substitutions

Chocolate – block semi sweet chocolate is perfect for these cakes, but semi sweet chocolate chips will work as well

Cooks Notes

These are easiest to make in 3-inch diamter dessert rings (the stainless steel rings with no top or bottom), if you have them, but you can also use ramekins. In both cases, you’ll need to line them with a ring of parchment to increase the height so these cakes have a chance to grow. That said, once they are plated, they will quickly collapse in to an oozing chocolate centre with a denser, brownie-like outside and a light, crispy top. It’s a good thing :)

If you have a scale, I suggest weighing your chocolate and butter. Also, be sure to mix the batter thoroughly, until the sugar is completely dissolved. Make these ahead by mixing up the batter earlier in the day and refrigerating, then baking off when ready. Note that even if you’re not making ahead, popping the batter in the fridge for at least 30 minutes to firm it up a bit is recommended, especially if you’re using dessert rings.

Melting Hot Chocolate Cakes

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melted chocolate cake on plate with whipped cream

Get the Recipe: Melted Chocolate Cake

Easy and delicious melted chocolate cake, which can be made ahead and baked when ready. Gluten free, too!
5 stars from 2 ratings
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings


  • 1/2 cup white granulated sugar
  • 1 1/2 Tablespoons cornstarch
  • 2 large eggs
  • 4 oz. semi-sweet chocolate, about 1/2 bag of chocolate chips
  • 6 Tablespoons unsalted butter
  • Pinch of salt, Omit if using salted butter
  • Ice cream or whipped cream, for serving


  • In a small saucepan (or the microwave), melt together the butter and chocolate. Transfer to a medium bowl (to use a whisk or electric beater) or the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and cornstarch. Add the eggs and mix on low speed until the sugar dissolves completely (*Test by rubbing a bit of batter between your fingers. If it feels gritty, keep mixing!).
  • Refrigerate batter at least 30 minutes or several hours.
  • Preheat oven to 360° F. Line three 3-inch diameter dessert rings with a parchment paper ring (cut parchment approximately 3 1/2-inches high by 11 inches long). If using ramekins, you will need 4 of them greased and lined with parchment. Place rings or ramekins on a baking sheet.
  • Divide batter between rings or ramekins and place in pre-heated oven. Bake for about 22 - 25 minutes (probably a bit less, for smaller ramekins), or until top is firm and crackly and cakes are slightly jiggly but not too jiggly. Allow to stand for a couple of minutes, then gently pull on the top of the parchment. The cakes should lift out. Place on serving plates, then remove parchment ring. Cakes will probably collapse and start to ooze their chocolate centres at this point. It's all good.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Cuisine: American
Course: Dessert
Serving: 1serving, Calories: 470kcal, Carbohydrates: 45g, Protein: 5g, Fat: 30g, Saturated Fat: 17g, Cholesterol: 140mg, Sodium: 41mg, Potassium: 195mg, Fiber: 2g, Sugar: 35g, Vitamin A: 680IU, Calcium: 37mg, Iron: 2.2mg
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