Microwaved Warm Chocolate Cake Recipe


Cal/Serving: 1,490
Daily Value: 75%
Servings: 4

Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A2463IU49%
Vitamin C0mg0%
Thiamin (B1)0mg16%
Riboflavin (B2)1mg42%
Niacin (B3)2mg8%
Vitamin B60mg11%
Folic Acid (B9)101µg25%
Vitamin B121µg19%
Vitamin D3µg1%
Vitamin E3mg15%
Vitamin K8µg10%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

More Recipes By Craig Strong

Microwaved Warm Chocolate Cake
Studio at Montage Laguna Beach

Here's a great no-bake recipe for warm chocolate cake. Just 80 seconds in the microwave takes the batter from raw to cake. That's a lot faster than popping a cake in the oven, that's for sure. An easy chocolate-Chambord sauce is the icing (or rather, the sauce) on the cake. Irresistible!

See all chocolate recipes.



For the sauce :

  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1/4 cup Chambord
  • 1/4 cup baking chocolate

For the cake :

  • 9 eggs
  • 1 1/4 cups sugar, plus more for the molds
  • 1 cup dark chocolate for baking
  • 1 cup unsalted butter, plus more for the molds
  • 2/3 cup all-purpose flour
  • Cooking spray, for the molds (optional)
  • 1 cup raspberries, for serving


For the sauce :

Place the sugar and water in a saucepan and dissolve. Bring to a boil and cook to the caramel stage. Remove from the heat and add the cream and Chambord and stir until combined. Then, add the chocolate and stir until all of the chocolate has melted.

For the cake :

Using an electric mixer fitted with the whisk attachment, whip the eggs and sugar until light (ribbon stage). Set up a double-boiler by bringing a pot of water to a simmer and placing a bowl snugly over the top, making sure the bottom of the bowl doesn't touch the water.

Add the chocolate and butter and melt. Fold the butter-chocolate mixture into the egg mixture. Sift the flour and fold. Grease molds with butter and line with sugar, or line with parchment paper and coat with cooking spray. Fill halfway with batter. Microwave on high for 1 minute, 20 seconds.

Place on a plate with raspberries and drizzle the sauce on top.

Recipe Details

Servings: 4
Cuisine: Desserts

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human