Molten Chocolate Cakes
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Molten Chocolate Cakes

with Warm Cranberry Sauce

This decadent date night dessert has a cakey outside and an irresistible molten chocolate inside, and is 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
Cooking Time10 minutes


/ serving 2 people

2 unit(s)


(Contains Egg)

½ cup

Bittersweet Chocolate Chips

(Contains Soy)

¼ cup

Icing Sugar

4 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit(s)


2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

1 unit(s)


Not included in your delivery

5 tbsp


0.06 tsp


1 tbsp



Nutrition Values

Calories770 kcal
Fat47 g
Saturated Fat27 g
Carbohydrate86 g
Sugar63 g
Dietary Fiber6 g
Protein11 g
Cholesterol275 mg
Sodium150 mg
Trans Fat1.5 g
Potassium350 mg
Calcium125 mg
Iron5.5 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 Bowl
Medium Pot


  • 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.
  • 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.
  • 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.
  • 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