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Molten Chocolate Cakes

Molten Chocolate Cakes

Serves 2 | with Warm Cranberry Sauce

This indulgent date night dessert has a cakey outside and an irresistible molten chocolate interior. It's sure to impress anyone's tastebuds!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes


/ serving 2 people

2 unit


(Contains Egg)

½ cup

Bittersweet Chocolate Chips

(Contains Soy)

¼ cup

Icing Sugar

2 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp


2 tbsp

Cranberry Spread

1 unit


Not included in your delivery

5 tbsp


(Contains Milk)

0.06 tsp


1 tbsp



Nutrition Values

Calories730 kcal
Fat46 g
Saturated Fat27 g
Carbohydrate79 g
Sugar63 g
Dietary Fiber5 g
Protein10 g
Cholesterol270 mg
Sodium150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Medium Pot
Medium Bowl



Before starting, preheat the oven to 425ºF. Remove 1 tbsp butter from the fridge and set aside to come up to room temperature. Grease 2 small oven-proof ramekins or 3 cups of a muffin tin with 1 tbsp softened butter. (NOTE: If you're using a muffin tin, there will be one molten cake per person and one leftover which can be wrapped tightly in saran wrap once cooled, then frozen.)Coat ramekins with 1 tbsp sugar. Carefully tap out excess sugar.

Make cake batter

Add chocolate chips and 3 tbsp butter to a medium pot over low heat. Melt, stirring constantly with a spatula, until smooth and glossy, 3-4 min. Remove from heat. While chocolate cools slightly, crack one egg and separate yolk from white. Discard egg white. Add egg yolk, remaining egg, icing sugar and 1/8 tsp salt to a medium bowl. Beat using a hand whisk or electric mixer until thickened and pale, 2-3 min. Add chocolate mixture and 2 tbsp flour to egg mixture. Stir with a spatula until combined, 1 min. Carefully wipe the pot clean.

Bake cakes and make sauce

Spoon cake batter into prepared ramekins or muffin tin cups, filling all the way to the top. Bake in the middle of the oven until the sides are set but the centre still appears jiggly, 7-8 min. Meanwhile, heat the same pot over medium-high. While the pot heats, juice lemon. When the pot is hot, add 1 tbsp butter, then swirl the pot until melted. Add cranberry spread, honey and 2 tsp lemon juice. Remove the pot from heat, then stir until mixture melts, 1-2 min.

Finish and serve

Transfer ramekins or muffin tin to a wire rack and let cool for 1 min. Run a sharp knife around the inside of each cup. Cover both ramekins with a serving plate, then quickly invert both at the same time to unmold cakes. (NOTE: If using a muffin tin, repeat the same motion with a serving plate over top.)Divide cakes between plates, then spoon warm cranberry sauce over top.

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