This is a ridiculously easy molten cake that can be made into either one 5″ cake that feeds two people on one plate (or one person- remember how I don’t judge?)- or baked into smaller souffle cups for individual servings.
You probably have a lot of the ingredients on hand. No matter if you don’t have coconut oil- melted butter works also!
Measure out about 2 tablespoons of coconut oil into a microwave safe bowl. Microwave for about a minute until the coconut oil is melted.
Add 4 ounces of semi-sweet or bittersweet chocolate to the oil, stirring to melt it all together. If the oil isn’t warm enough to melt the chocolate, get it back in the microwave for a minute or so.
Next- the sugar. I used 1/4 cup of powdered sugar that had coconut shreds in it (from the marshmallows a couple weeks ago! Resourceful!)- but you can go ahead and use plain. I loved the idea of coconut cake- so I made sure it got in there.
Next, add one egg, whisking to combine (notice we are using 1 bowl and no mixers. Win!)
Add 2 tablespoons of flour- whisking to barely combine.
I love my small springform pans- this is the perfect pan for this cake. It will release it perfectly and it is “portioned” (haha) 
Spray the pan with cooking spray and then generously flour it- tapping to evenly coat it. Discard excess flour.
Pour the batter into the pan- then place two peanut butter cups in the center. Now.. you can leave this step out- the cake will be perfectly molten and it will still be decadent- but how can adding a Reeses cup be a bad thing??
Bake it in the oven at 400 degrees for about 10 minutes. The cake will still be wobbly in the center, but the top will appear mostly cooked-ish.
Like this.
- 2 tablespoons coconut oil
- 4 ounces semi-sweet or bittersweet chocolate
- 1 egg
- ¼ cup powdered sugar, mixed with 1 tablespoon shredded coconut
- 1 teaspoon vanilla
- 2 tablespoons AP flour
- 2 Peanut Butter cups (optional)
- Veggie oil and flour for coating the pan
- Heat the coconut oil to melt in a microwave proof bowl, and add the chocolate. Stir to melt the chocolate; heat briefly in the microwave to melt the chocolate fully, if necessary.
- Whisk in the sugar and vanilla; add the egg and whisk to combine.
- Stir in the flour until just combined.
- Prepare 1 5" springform pan by spraying with vegetable oil and coating the pan with flour. Alternatively, use a small souffle dish or 2 slots of a regular sized muffin pan.
- Pour the batter into the pan, and place the peanut butter cups into the center of the batter.
- Bake for 8-10 minutes, until just set but wobbly in the center. Smaller cakes will take less time- so just keep
- Allow to stand for 10 minutes before unmolding. The cake should unmold easily.
- Dust (or coat) in powdered sugar- serve with ice cream or whipped cream if desired.
I need to not let Joe find your blog ever or I will be making him gooey chocolate stuff like this every day! It looks great, I bet it would be a huge hit if I made something like this for my dad’s upcoming bday
The recipe is easily multiplied! To double it go up to 3 eggs. I find that it works really well in a greased muffin tin- just turn in over and they all plop out!
Ohhhh my. I can’t believe this cake-it looks so good and moist, oh man! I will have to make this for husband sometime, he loves peanut butter cups!
You really have the best recipes! I think I’m going to make your burgers one night this week!