Editor’s Note: Today’s recipe comes to us from Tieghan Gerard of Half Baked Harvest. If you’re into food as much as we are, chances are that your Pinterest boards are filled with recipes from her site. Next week, we’ll be sharing a story and photos from a holiday dinner party from Tieghan’s Colorado home, but we couldn’t help but share this molten chocolate cake recipe with you guys a little early, enjoy!

From Tieghan: I truly believe you’d be hard-pressed to find a better-tasting molten cake than this one. Bold statement, I know, but I feel pretty confident in these cakes. I would even go so far as to say they make life worth living. You know what’s so crazy about this recipe, though? You’d think something as amazing as this would be complicated and tricky to make. But if you follow the recipe as written, you’ll get a cake that’s soft on the outside, and oozing with milk chocolate once you dig in. To really finish this off properly, top with a dollop of whipped vanilla mascarpone, and you’ll have what, in my eyes, is perfection.








Molten Chocolate Cakes with Whipped Vanilla Mascarpone

Serves 4 individual cakes

Molten Chocolate Cakes with Whipped Vanilla Mascarpone

By Camille Styles


for the cakes:

  • butter or nonstick cooking spray, for greasing
  • 8 ounces dark chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 4 tablespoons strong brewed coffee, at room temperature
  • 4 squares semi-sweet or milk chocolate, or 1/4 cup chocolate chips

for the mascarpone:

  • 1 1/2 cups heavy cream
  • 4 ounces mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons confectioners' sugar
  • unsweetened cocoa powder, for dusting


  1. Preheat the oven to 375 F with a rack in the center. Grease four 8 ounce ramekins with butter or cooking spray.
  2. In a small saucepan, melt the chocolate and butter over low heat, stirring often, until well combined and smooth, about 5 minutes.
  3. In a medium bowl, whisk together the eggs, egg yolks, vanilla, sugar, and flour until combined. Stir in the melted chocolate mixture. Divide the batter evenly among the prepared ramekins. Stick 1 square of chocolate into the center of each ramekin and gently push it into the batter.
  4. Place the ramekins on a baking sheet. Spoon 1 tablespoon of the coffee over each cake. Bake for 18-20 minutes, or until the sides of the cake are set but the center is still slightly loose. Let the cakes cool in the ramekins for 1 minute, then run a thin knife around the sides and invert them onto plates. Remove the ramekins.
  5. Meanwhile, make the whipped mascarpone. In a large bowl using a handheld mixer, whip the cream and mascarpone together until they hold soft peaks, about 5 minutes. Stir in the vanilla and confectioners' sugar. Taste and add more 1 tablespoon of the confectioners' sugar if you like a sweeter cream, but keep in mind that the cakes are sweet, so the cream doesn't need to be overly sweet.
  6. Dollop each cake with a spoonful of whipped mascarpone and then dust with cocoa powder. Serve immediately.

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Comments (3)
  1. 1
    Cynthia Hoyt November 29, 2017 at 7:39 am

    Tieghan always makes the most delicious looking food! I want to be invited to eat at her dinner table one day, I bet it would be the best meal of my life!