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No need for wheat flour in this classic recipe. Makes six individual molten cakes. Eat right after they’re out of the oven, this is by far the best way to enjoy them.

Easy Fast Molten Chocolate Cakes
Print Recipe
Soooo good, so chocolatey! Use high quality organic ingredients to get the best flavor.
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Easy Fast Molten Chocolate Cakes
Print Recipe
Soooo good, so chocolatey! Use high quality organic ingredients to get the best flavor.
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Servings Prep Time
6 individual cakes 20 minutes
Cook Time Passive Time
6 minutes 6 minutes
Ingredients
Servings: individual cakes
Instructions
  1. Preheat oven to 450 degrees.
  2. Lightly grease a muffin tray for six large muffins with refined organic coconut oil.
  3. Melt chocolates and ghee (or butter, or casein free margarine) together.
  4. Beat the eggs, egg yolks, and sugar til it makes a thick pale ribbon when you lift the beater, about 10-15 minutes.
  5. Stir in the wam melted chocolate and butter mixture, then quickly fold in the flour you are using.
  6. Spoon into prepared molds. Bake for 6-7 minutes. Centers will be soft and sides firm.
  7. Invert onto a flat surface or onto a smooth cutting board, and let cool for about ten minutes before lifting the muffin tin away. Serve with fruit, preserves, or whipped cream (coconut whipped cream if dairy is not tolerated).
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