Martha Bakes: Chocolate Episode | PBS Food

Martha Bakes: Chocolate Episode

Martha Bakes Chocolate Episode Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


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Discover how Martha takes traditional baked Alaska to new heights with a double dose of chocolate. Learn the technique for creating the warm chocolate center in the chocolate cake on the menu at your favorite restaurant. Plus, a chocolate cream pie with caramel whipped cream topping that is sure to make your guests swoon.


Watch This Week’s Baking Tip

Martha Stewart shows how to sugar fresh mint leaves to use for garnish instead of candied flower.

This Week’s Recipe

Warm Chocolate Cakes

Warm Chocolate Cake recipe

This warm chocolate cakes recipe appears in the "Chocolate" episode of Martha Bakes.



  • ½ cup (1 stick) unsalted butter, cut into pieces, plus more, softened for molds
  • 4 ounces semisweet chocolate (54%), preferably Valrhona, chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • Whipped cream, for serving (optional)


  1. Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
  2. Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
  3. Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
  4. Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.

Yield: 4 individual cakes


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