Warm Chocolate Cake

Warm Chocolate Cake

Warm Chocolate Cake, made with bittersweet chocolate, sugar, and creamy Plugrá butter, is a velvety cake filled with a rich, liquid center.

4-ounce cakes
Author: Chef Robert Bennett
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes


  • 5 whole eggs
  • 5 egg yolks
  • 7 tablespoons sugar
  • 8 ounces bittersweet chocolate (do not use chocolate morsels)
  • 1 cup Butter
  • 2 tablespoons Butter
  • 10 tablespoons flour, measure then sift


  1. Whip the eggs and the egg yolks with the sugar.
  2. Melt the chocolate and butter until just warm.
  3. Incorporate the egg/sugar mixture into the chocolate/butter mixture until combined.
  4. Mix in the sifted flour.
  5. Butter and flour individual 4-ounce ceramic custard or souffle dishes. Fill to 2/3 full. Bake in a convection oven at 375°F for approximately 7 minutes or in a conventional oven at 425°F for 8 to 11 minutes.
  6. Un-mold cakes upon removing from the oven.
  7. Serve immediately with fresh raspberries. The center of the cake will be liquid when cut and it will create its own chocolate sauce.


Chef's Note: Unused batter can be frozen for up to 3 weeks.
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