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3 indulgent Memorial Day dessert recipes perfect for your cookout

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

The long weekend is a darn good reason to make one of these Memorial Day desserts

Getting the family together for a Memorial Day gathering? Here are three desserts that have the start of summer written all over them.

Mini chocolate molten cakes recipe

The long weekend is a darn good reason to make one of these Memorial Day desserts
Image: Carolyn Stalnaker/SheKnows

Mmmmm, warm chocolate sauce oozing out of a tender chocolate cake, served with a cool scoop of premium ice cream — this is the epitome of knee-weakening desserts.

Serves 6


  • 10 ounces bittersweet chocolate (not unsweetened baking chocolate), chopped, divided
  • 2 ounces unsweetened baking chocolate, chopped
  • 1/3 cup hot water
  • 1/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 10 tablespoons unsalted butter
  • 3 eggs
  • 3 egg yolks
  • 1-1/2 cups powdered sugar
  • 1/2 cup all-purpose flour
  • 3 cups premium vanilla bean ice cream

More: 15 grill-able dinner ideas for your next camping trip


  1. Heat the oven to 450 degrees F, and grease 6 (6-ounce) ramekins.
  2. To make the chocolate sauce, stir together 5 ounces of the bittersweet chocolate and the unsweetened chocolate in a double boiler over simmering water. Stir until the chocolates are melted and smooth.
  3. Whisk in the hot water, corn syrup and vanilla until the mixture is smooth.
  4. Remove from the heat, and set aside to cool while you prepare the cakes.
  5. To make the cake batter, in a medium saucepan over low heat, stir together the remaining 5 ounces of bittersweet chocolate and the butter until melted and smooth. Remove from the heat, and let cool slightly.
  6. In a large bowl, whisk together eggs and egg yolks until well blended. Whisk in the sugar and then the chocolate-butter mixture and flour until blended.
  7. Pour the cake batter into the prepared ramekins until they are equally filled.
  8. Place the ramekins on a baking sheet, and bake for 11 – 12 minutes or until the tops and sides of cakes are set. These are slightly underbaked to allow the insides to ooze out.
  9. Run a small knife around the cakes to loosen them from the ramekins. Immediately turn the cakes out onto plates.
  10. To serve, spoon the chocolate sauce around the cakes, and partner each with a scoop of ice cream.
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