Molten Mocha Chocolate Cake
Recipe by Chef Michael Williams
Michael Williams

Molten Mocha Chocolate Cake

  • Prep time 15 mins
  • Cook time 15 mins

Talk about decadent. We are not going to try and claim that this is healthy, but you have to splurge once in a while right? Rich, chocolatey and sweet. Yumm!!



  1.  Preheat the oven to 425° F.
  2.  Lightly grease bottom and sides of four ramekins with butter and dust with flour. Shake out the extra flour.
  3.  In a double boiler (pot of boiling water with a mixing bowl on top), combine chocolate, butter and salt. Stir until chocolate is completely melted. Remove from heat and set aside chocolate mixture.
  4.  In a large mixing bowl, vigorously mix egg yolks with instant coffee and 3 tablespoons of sugar until completely combined. Fold in chocolate mixture.
  5.  In a medium mixing bowl, using an electric mixer beat egg whites with remaining 1 tablespoon of sugar until stiff peaks are formed. In batches 1/3 at a time, fold egg whites into the chocolate mixture.
  6.  Spoon batter into the prepared ramekins and place on a baking sheet. Bake until cakes are raised but still runny in the middle, approximately 11 minutes.
  7.  Cool for a couple minutes. To loosen the cake, carefully use a butter knife and cut around the outside of the cake. Place a plate on top of the ramekin, invert and remove the ramekin.
  8.  Top with ice cream, whipping cream or a light dusting of icing sugar.


  •  Serve this treat with some fresh made raspberry sauce instead of ice cream or whipped cream
  •  Caramel sauce is also a natural winner with this cake

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