Name: Molten Chocolate Cakes
Cook time: 20 min
Total time: 35 min
Yield: 8 servings

Elizabeth Poett is passionate about preserving and maintaining her family’s ranch while growing healthy, fresh foods to share with loved ones.


Elizabeth Poett

This classic chocolate dessert is easy to prepare and perfect for making a meal feel special and a little bit fancy. There is something really decadent about the molten chocolate oozing out of the center when you take the first bite. The warm cake is especially delicious served with a scoop of cold vanilla bean ice cream.

Molten Chocolate Cakes

Meet The Creator

The first episode of my cooking show is finally here and I can’t wait for you to see what we’ve been cooking up this year! Playing with recipes, baking,

Magnolia Table with Joanna Gaines: Episode 1

Even though pot roasts are a well-known dish in southern culture, I feel there are different variations of the slow-cooked meat dish that span through the country as a whole, and even globally. There’s something really special about a slow-roasted meat that falls off the bone, it really says “made with love,” and it’s an easy dish, especially for family dinners. For me, pot roasts invoke memories of Sunday family dinners. We would rotate houses and have everyone’s unique pot roast. I remember a big dish at the center of the table with a beautiful piece of meat and my mom cutting chunks away. Vegetables and gravy were always my favorite. I would reach out and soak a roll in the delicious gravy!

Charles Hunter III's Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

You know it as soon as you take the first bite—the way it warms up your insides and floods your mind with fond memories. Comfort food doesn’t pretend to be

Now Serving: Comfort + Nostalgia

When we were dating, Chip would often say that there are about five foods that he really, really loves, and one of them is scalloped potatoes. The sliced potatoes make this a pretty dish, and the cream and cheese mixture tastes like heaven. When we serve steak for dinner and I don’t have much time for sides, I’ll make mashed potatoes, but anytime I have a few extra minutes, I like to make this one especially for Chip.

Scalloped Potatoes

I tried crȇpes for the first time when I was in New York City for a college internship. One weekend, my roommate and I stumbled upon this crêpe shop. With

Magnolia Table with Joanna Gaines: Season 5, Episode 6

You know love when you experience it. Intentional conversation over coffee. A meal dropped off at the door. The celebration of a life, and life together. In

Stories With Love

Pasta-like potato gnocchi are easy to make and require only a few ingredients that you likely already have in your kitchen. There is something so comforting about this dish that combines the browned, crispy edges of the gnocchi with roasted butternut squash and a cream sauce. The leeks and tarragon give it a fragrance and flavor reminiscent of early spring.

Elizabeth Poett's Homemade Gnocchi with a Creamy Tarragon and Leek Sauce

Homemade Gnocchi with Creamy Tarragon-Leek Sauce

Friendsgiving Casserole is one of my kid’s favorite dishes and a go-to of mine when I want to take dinner to a new mother or a family who could use a hot meal—mostly because it’s easy to love, even for the pickiest eaters.

Friendsgiving Casserole Recipe

I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be rich tasting but also really simple to make. For this recipe, I make a sauce out of white wine, cream, and fresh dill, then just slip the fillets into the pan and put the whole thing in the oven until the fish is tender and infused with the bright, creamy sauce. I like to serve it with saffron rice, which has a flavor that reminds me of food that I enjoyed when I studied in Spain as a student. Put the kettle to a boil while preheating the oven and the rice and fish will be ready about the same time.

White Fish with Dill Sauce and Saffron Rice

This is a simple, nourishing soup that’s full of flavor and easy to make. Blending half of the garbanzos (a.k.a. chickpeas) makes for just the right combination of flavorful broth and satisfying texture — not too thick, not too thin. The tomato makes the soup bright, and the basil adds a summery fragrance and flavor, and you can never have too much Parmesan cheese! If you don’t have time to cook the beans, you can make it with canned beans instead. You can also trade out the garbanzo beans for another type of bean.

Elizabeth Poett's Rustic Garbanzo Bean Soup with Parmesan and Homemade Chili Oil

Rustic Garbanzo Bean Soup with Parmesan and Homemade Chili Oil

Thank you for watching the show tonight! We’re so excited to get to share Season 5 with you. My favorite room in tonight’s Fixer Upper premiere is this living

Fixer Upper Season 5, Episode 1

Some recipes become staples in your home because of their reliability. Simple to make, delicious, and just as good the next day. This meal is just that for

Magnolia Table with Joanna Gaines: Season 3, Episode 5

In this episode of Magnolia Table with Joanna Gaines, Jo shares some of her favorite recipes for a full Italian meal, complete with Pink Baked Ziti and cannoli chips with vanilla bean dip.

Magnolia Table with Joanna Gaines: Season 8, Episode 6

Living in Texas means there are short windows of truly pleasant weather when you can linger outside and lose all sense of time. I like to seize those moments

Magnolia Table with Joanna Gaines: Season 6, Episode 5

This episode is an ode to all things biscuits—because this is a food that epitomizes so much of what I love about getting creative and having fun in the

Magnolia Table with Joanna Gaines: Episode 6

When the kids come home from school, the first thing they do is open the fridge and the pantry looking for a snack. We have healthy snacks on hand, but

Magnolia Table with Joanna Gaines: Season 3, Episode 4

It has become a tradition of mine to make this tomato soup at the beginning of the rainy season. As the weather shifts and our summer crops wind down, I love to capture the marvelous flavor of tomatoes one last time before the rain and frost move in. After dashing
around outside in the cold making sure we are ready for rain, there is nothing better than warming up with a hot bowl of homemade tomato soup. Making this soup takes a bit of time, but only minimal effort. It is made in a single pot, and you really let the oven do the work. The roasting process elevates the flavor of the tomatoes, bringing out an incredibly satisfying combination of sweetness and acidity.

Roasted Tomato Soup

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

Spring is well on its way, and for those of you wanting to try your hand at growing a vegetable, herb or flower garden this upcoming season, now’s the...

Plant Your Own Seedlings

This is an indoor adaptation of Italy’s famous Bistecca alla Fiorentina, which is traditionally cooked over live fire until very rare and seasoned with nothing else than coarse salt. When in Florence, seek out the original—which I was fortunate enough to experience with my parents and sister many years ago. The steak we were served was presented with a few rosemary sprigs on the platter, which I’ve used to make a dry rub for this version, along with lemony shallots and salty anchovies for doctoring each bite. Slow-roasting before browning is a method called “reverse sear,” and it’s excellent for thick cuts and big roasts because it allows the meat to climb gently to an optimal, even medium-rare, before quickly taking on color in a hot skillet. If you’re going to splurge on a big beautiful cut of meat, you really don’t want to overcook it!

Carla Lalli Music's Rosemary-Roasted Bistecca

Molten Chocolate Cakes

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