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Molten Chocolate Cakes

Molten Chocolate Cakes with Whipped Cream

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When we order dessert at a restaurant, we can never resist a molten chocolate cake. The oozing liquid chocolate center and fudgy outer layer may seem tough to recreate, but Chef Michelle has demystified the recipe for home cooks in this repeat favorite. As if it couldn’t get any more decadent, the individually portioned cakes are finished with a dollop of whipped cream for a sweet treat that’s sure to impress your dinner companions.

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    • Calories 540
    • Protein 7g
    • Total Carb 46g
    • Total Fat 23g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      • 8 packets
      • unsalted butter
    • flour
      • 5 tablespoons
      • flour
    • dark chocolate
      • 5 ounces
      • dark chocolate
    • granulated sugar
      • 1/4 cup
      • granulated sugar
    • vanilla extract
      • 2 teaspoons
      • vanilla extract
    • powdered sugar
      • 1 tablespoon
      • powdered sugar
    • heavy cream
      • 8 ounces
      • heavy cream
    • aluminum tins
      • 4
      • aluminum tins

    What You’ll Need

    • baking sheet


    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 350°F. Place a large bowl and whisk in the refrigerator—chilled tools will make whipping the cream in Step 4 easier. Reshape aluminum tins, if bent, then grease with 2 packets butter. Sprinkle 1 tablespoon flour over buttered tins, dividing evenly. Rotate tins to coat insides evenly with flour, gently shaking off and discarding any excess.

    2. Make batter

      Make batter

      In a medium heatproof bowl, combine chocolate and remaining butter and microwave in 30-second intervals until completely melted. In a separate large bowl, whisk together granulated sugar, 1 teaspoon vanilla extract, and 2 eggs to combine. Add chocolate mixture to bowl with sugar and eggs and whisk to combine. Add remaining flour and whisk just until incorporated.

    3. Bake cakes

      Bake cakes

      Divide batter evenly among prepared tins. Place tins on a baking sheet and bake until tops are just set, about 15 minutes (the centers will be slightly jiggly—this is what gives the cakes their molten centers!).

    4. Make whipped cream

      Make whipped cream

      While cakes bake, remove bowl and whisk from refrigerator. In chilled bowl, combine powdered sugar, ⅔ cup heavy cream (save remainder for another use), and remaining vanilla extract and, using chilled whisk, whip until cream has thickened and soft peaks form, 2-3 minutes. Alternatively, whip cream using a stand or hand mixer. Refrigerate whipped cream until ready to serve. 

    5. Plate molten chocolate cakes

      Plate molten chocolate cakes

      Once baked, remove cakes from oven and allow to cool for 1 minute. Place a small plate on top of each tin, then carefully flip to invert cakes. Discard tins. Top molten chocolate cakes with whipped cream and dig into your decadent creation!

    What is Plated?
    • 1. Pick chef-designed recipes.

      1. Pick chef-designed recipes.

      Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

    • 2. Get your customized box.

      2. Get your customized box.

      Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

    • 3. Enjoy your perfect dinner.

      3. Enjoy your perfect dinner.

      Experience quality time—in the kitchen and at the table—with the people that matter most.