Easy Chocolate Molten Cake
Member recipe

Easy Chocolate Molten Cake

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(20 ratings)

Member recipe by


Serves 4

A delightful melting-middle chocolate fudge pudding, brilliant for a last minute sweet fix.

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  • 100g (3.5oz) dark chocolate, chopped
  • 100g (3.5oz) butter
  • 150g (5.5oz) light soft brown sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 50g (1.75oz) plain flour


    1. Preheat the oven to 200C (400F/Gas 6). Butter four basins or ramekins well and place on a baking tray.
    2. Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes.
    3. Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract and finally the flour. Divide the mixture among the basins or ramekins.
    4. You can now either put the mixture in the fridge and wait until they're nearly ready to be eaten, or bake now for 10-12 minutes, or until the tops are firm to touch but the middles still feel squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Comments, questions and tips

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millycameron98@gmail.com's picture
15th Oct, 2017
Really tasty - I served with vanilla ice cream. I used very bitter chocolate so the amount of sugar was perfect to balance it out. Needs a bit longer - I found in the middle of my oven they were perfect in around 15-20 minutes (depends how gooey you want them to be)
30th Aug, 2017
Amazing dessert my husband rates it as restaurant worthy and I served it at a dinner party and it was a huge success. It makes 6 recycled Gu pot ramekin size portions. I replaced dark chocolate with Morrisons extra Special orange dark chocolate with peel in it's amazing! Try it!
Chelsea Exin
15th May, 2017
Can i replace light soft brown sugar with granulated or caster sugar?
rebecca.aziza's picture
2nd Mar, 2017
Wow... Really Yummy. I am fond of Chocolate. I really love it. Delicious
23rd Dec, 2016
Fantastic recipe. Really quick and easy and then delicious. A real favourite.
6th Dec, 2016
Made this tonight for myself and a friend - used 2 medium eggs and cooked for about 15 mins as someone suggested and they were absolutely delicious! Will definitely make them again!
24th Nov, 2016
Made this for dessert tonight using half quantities but 2 medium eggs , for the 2 of us , was ridiculously easy and absolutely delicious, I used Lindt Absolute 99% cocoa chocolate,and less sugar than the recipe, didn't have any vanilla extract so added 2 teaspoons of Chambord liqueur . Cooked in oven for 10 minutes then left a little longer with the oven off. Will definitely make this again .
16th Oct, 2016
A simply recipe but ooh so yummy. First time I have made a melt in middle pudding and they turned out perfect. Definately a recipe to use again
2nd Aug, 2016
This has become a family hit! Absolutely delicious. Since I don't have ramekins, I use my muffin tin to bake these beauties and can make 8 of them with this recipe. I cook them for about 4 mins 45-50 seconds to get the perfect oozy centre. Works like a charm each time.
17th Jul, 2016
Really delicious!


4th Mar, 2018
Can this batter be made and refrigerated in an air tight container, and for how long?
Chelsea Exin
16th May, 2017
Hi, can I replace with granulated sugar?
Chelsea Exin
15th May, 2017
Can i replace light soft brown sugar with granulated or caster sugar?
31st Aug, 2013
Hmmm ok so I did this and it was really tasty, but the middle wasn't melting and gooey. It was just chocolate cake. What did I do wrong?
17th Jul, 2016
I think you've cooked it for too long or set a high temperature .
1st May, 2015
Hi, Ive just added my personal tip, hope that helps.
18th Jul, 2015
Very easy recipe to do. I found I needed to cook it a little longer than the suggested 10 - 12 minutes. Don't worry about it being overcooked on the inside if you cook it longer, mine was still beautifully gooey after about 16 minutes
1st May, 2015
Follow the instructions to the letter (although I note the recipe does miss out on adding the chocolate sauce), remember to think undercooking rather than cooking (does that make sense?) You are looking to bake the outside only a little and let the middle not bake. When you take the puddings out the heat will contiue to cook them. If they burst, so what....he idea is to get a chocolate sauce and bit of sponge and the mess can easily be hidden with ice cream to make it look like you meant it that way......If you don't have the confidence to tip them out, serve them straight from the ramakins. Ive cooked these so many times and only had a few failures in the beginning, they never fail to impress and above all they taste great!
14th Feb, 2016
Sorry but what do you mean by the recipe missing out on adding the chocolate sauce? That does not make sense.