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Molten Spiced Chocolate Pomegranate Cakes

I recently received an email from my son who lives in Argentina. He was putting in an order for his homecoming dinner and dessert….nine months early! What dessert did he ask for? This one: Molten Spiced Chocolate Pomegranate Cakes. 

Course Dessert
Cuisine American
Keyword date night, easy dessert recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Author Linda Spiker


  • 8 oz chocolate, 70% cacao
  • 2 sticks butter
  • 2 teaspoons vanilla paste or 1 teaspoon extract
  • 2 cups powdered sugar
  • 2 Tablespoons Pomegranate juice
  • 4 large eggs
  • 2 large egg yolks
  • ¾ Cup your choice of flour (see options above in blog post)
  • 1 teaspoon cinnamon
  • pinch of dry ginger


  1. Preheat oven to 425 and place rack in center of oven.
  2. Place parchment paper in the bottom of each ramekin. Use a natural non stick spray to coat sides of ramekins and parchment paper. (see preparation above)
  3. Melt chocolate and butter in double boiler,whisk till smooth.
  4. Remove from heat and pour into a bowl, preferably with a pouring spout.
  5. Add vanilla, sugar and stir till blended.
  6. Whisk in eggs and yolks.
  7. Stir in remaining ingredients.
  8. Bake at 425 for 15 minutes or until sides are cooked and centers are soft.
  9. Let stand 1 minute. Run a knife around the edges of cake and remove from ramekins carefully, they are hot. Serve with Haagen Daz Ice Cream and raspberries.