Molten Chocolate Cake (Moelleux au Chocolat)

Name: Molten Chocolate Cake (Moelleux au Chocolat)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: France
Ingredients: 7 oz (200 g) dark chocolate (70% cocoa), chopped; 1/2 cup (115 g) unsalted butter, plus extra for greasing; 3 large eggs; 1/3 cup (65 g) granulated sugar; 1/4 cup (30 g) all-purpose flour; Pinch of salt; 1 tsp (5 ml) vanilla extract (optional)

Moelleux au chocolat Say it: mwah-LUH oh shoh-koh-LAH

By the Passport Plate editors. Published November 13, 2026.

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Moelleux au chocolat is a beloved French dessert consisting of individual chocolate cakes with a rich, fudgy exterior and a warm, molten chocolate center that flows when the cake is cut. Created in the 1980s, it is now served year-round in homes and restaurants across France. The contrast between the slightly crisp top and the silky, runny core makes it irresistibly indulgent. It is simple enough for home cooks yet impressive enough for dinner parties.

Molten Chocolate Cake (Moelleux au Chocolat)

Moelleux au chocolat

Pronounced mwah-LUH oh shoh-koh-LAH

Serves: 4
Prep: 15 min
Cook: 12 min
Total: 27 min
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

7 oz (200 g)200 g (7 oz) dark chocolate (70% cocoa), chopped
1/2 cup (115 g)115 g (1/2 cup) unsalted butter, plus extra for greasing
3 large eggs
1/3 cup (65 g)65 g (1/3 cup) granulated sugar
1/4 cup (30 g)30 g (1/4 cup) all-purpose flour
Pinch of salt
1 tsp (5 ml)5 ml (1 tsp) vanilla extract (optional)

Method

Preheat oven to 425°F (220°C). Generously butter four 6-oz (180-ml) ramekins or muffin tins and dust lightly with cocoa powder or flour; tap out excess.
Place chopped chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until completely melted and smooth. Remove from heat and let cool slightly.
In a medium bowl, whisk eggs, sugar, and vanilla (if using) vigorously for 2-3 minutes until pale, thick, and doubled in volume.
Gently fold the cooled chocolate mixture into the egg mixture until no streaks remain.
Sift in the flour and salt. Fold carefully with a spatula until just combined; do not overmix.
Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
Bake on the middle rack for 10-12 minutes until the edges are set and matte but the centers still look soft and slightly jiggly.
Let the cakes rest for 1 minute, then run a thin knife around the edges if needed and invert each onto a plate. Serve immediately.

Regional variants

Some cooks add a tablespoon of espresso powder or orange zest to the batter for subtle flavor twists. In certain regions a version with chopped nuts folded in is popular.

Cook's notes

The exact baking time depends on your oven and ramekin size; start checking at 9 minutes to avoid losing the runny center.
Use high-quality dark chocolate for the best flavor; avoid chocolate chips as they contain stabilizers.
For extra indulgence, place a square of chocolate in the center of each ramekin before baking.

Serve with

Vanilla ice cream, lightly whipped cream, or fresh raspberries and a dusting of powdered sugar.

Make ahead and storage

Batter can be prepared up to 4 hours ahead, covered and refrigerated in the ramekins. Add 1-2 minutes to baking time if baking from cold.

Molten Chocolate Cake (Moelleux au Chocolat)