Individual Warm Chocolate Cakes

image of Individual Warm Chocolate Cakes

This month’s Cake Slice baking group cake is a fun and easy one – Individual Warm Chocolate Cakes.

Compared to some of the others in the book (The Cake Book by Tish Boyle), this recipe is pretty quick and simple.  There are only 6 ingredients, all normal pantry and fridge items.    It really didn’t take much time at all to put the batter together, and it bakes up in only 10-15 minutes (your times may vary).

Interestingly, each baker found this cake a little different – for some, it was a molten cake, with a flowing liquid center.  For others, it is just a delicious little cake.  For me, it was not liquidy, which is exactly how I prefer it (I’ve never been a fan of the molten thing).

I only filled my ramekins about halfway because I wanted to make smaller portions (trying to watch the calories, you know).  This worked out fine.  The little cakes rose up above the ramekins anyway, making me wonder if filling them more would even work, but then they did sink as they cooled.  Perhaps filling them more would have resulted in a denser cake, rather than a higher-rising one, but we liked them this way just fine.

The smaller portion was perfect for me – this is a delicious, chocolatey cake with a shattering, crisp crust from the sugar-dusted sides of the ramekins in which they are baked.  We tried them dusted with powdered sugar (yum), with a dollop of meringue-style whipped topping (also yum), and also topped with some mini-marshmallows, quickly browned under the broiler (again, yum).

This recipe would also probably work great for entertaining – just make up your batter and fill your ramekins ahead of time.  After 10-15 minutes in the oven, just serve them directly from the ramekins, or inverted onto a plate or bowl.  You could make them even smaller to stretch the recipe farther, if needed, and to make them easy to handle for guests.

This recipe will definitely be going into my keeper file and will probably see lots of use.  Thanks Tish!

Individual Warm Chocolate Cakes


  • 4 large eggs separated
  • 1⁄8 tsp salt
  • 1⁄4 tsp cream of tartar
  • 9 oz dark chocolate chopped
  • 2 oz butter cut into tablespoons
  • 3 1⁄2 oz (1/2 cup)


  1. Position a rack in the center of the oven and preheat the oven to 375 F. Generously butter the insides of six 6 oz ramekins. Dust the cups with sugar and tap out the excess. Arrange the cups on a baking sheet and set aside.
  2. Put the chocolate and butter in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted and the mixture is smooth. Remove the bowl from the pot and whisk in 1/4 cup of the sugar. Whisk in the egg yolks.
  3. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites with the salt at medium speed until foamy. Add the cream of tartar and beat at medium high speed until the whites just begin to form soft peaks. Add the remaining 1/4 cup sugar 1 Tbsp at a time, then beat at high speed until stiff peaks form. Gently fold the egg whites into the chocolate mixture one-third at a time. Divide the batter among the prepared cups.
  4. Bake the cakes, on the baking sheet, for 15-20 minutes, until they are cracked on top (the centers should still be moist - a toothpick won't come out clean). Let the cakes stand for 1 minute before unmolding.
  5. Run a paring knife around the edge of each cake to loosen it from the cup, and invert onto a serving plate. Sift a light dusting of powdered sugar on top, then an even lighter dusting of cocoa powder. Serve each cake with a scoop of vanilla ice cream alongside
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