Chocolate Glob Molten Cake with Warm Ganache

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Individual rich chocolate molten cakes with gooey warm centers topped with smooth dark chocolate ganache, inspired by Dallas dessert classics. This American-inspired recipe, ready in about 29 minutes, layers bittersweet chocolate, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 4 American cuisine 420 cal/serving

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Ingredients

6 oz, chopped bittersweet chocolate
1/2 cup (1 stick), plus extra for ramekins unsalted butter
3/4 cup granulated sugar
3 large eggs
1/2 cup all-purpose flour
1/4 tsp salt
1/3 cup heavy cream
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 425°F. Butter 4 ramekins generously and dust with cocoa powder to prevent sticking. Set aside.
Step 2: In a heatproof bowl over simmering water, melt 6 oz chopped bittersweet chocolate with 1/2 cup unsalted butter, stirring occasionally until smooth. Remove from heat.
Step 3: In a separate bowl, whisk together 3/4 cup granulated sugar and 3 large eggs until pale and fluffy, about 3 minutes. Gradually fold the melted chocolate mixture into the eggs.
Step 4: Sift 1/2 cup all-purpose flour and 1/4 tsp salt over the chocolate-egg mixture and gently fold until just combined.
Step 5: Divide the batter evenly among the prepared ramekins and bake for 12-14 minutes until the edges are set but the centers still jiggle slightly.
Step 6: While cakes bake, heat 1/3 cup heavy cream until steaming and pour over 2 oz chopped bittersweet chocolate to make ganache; stir until glossy.
Step 7: Remove cakes from oven, let rest for 2 minutes, then invert onto plates. Drizzle warm ganache over each and dust with powdered sugar before serving immediately for gooey molten centers.