Microwaved Warm Chocolate Cake

Microwaved Warm Chocolate Cake

Studio at Montage Laguna Beach


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

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

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

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.

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