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Chocolate Molten Lava Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 61 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

Delight in these rich and indulgent Chocolate Molten Lava Cakes, featuring a gooey, molten center surrounded by a tender cake exterior. Perfect for an elegant dessert, these cakes are quick to prepare, baked to perfection in just over 11 minutes, and served warm with a dusting of confectioner’s sugar and fresh berries.

Ingredients

Units Scale

Chocolate Mixture

  • 7 oz semisweet chocolate chips (55% cocoa content, approximately 1 cup + 3 tbsp)
  • 4 oz unsalted butter (1 stick)
  • 1/2 tsp sea salt (or 1/4 tsp for less saltiness)

Wet Ingredients

  • 1 tbsp vanilla extract (or bourbon or rum)
  • 2.3 oz white sugar (about 1/3 cup)
  • 2 whole large eggs
  • 2 large egg yolks

Dry Ingredients

  • 0.7 oz all-purpose flour (or 2 tbsp)

For Preparation

  • Extra butter and cocoa powder for dusting ramekins
  • Confectioner’s sugar and fresh berries (such as raspberries or strawberries) for serving

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it’s hot and ready when the batter is prepared.
  2. Prepare Ramekins: Generously butter four ½-cup ramekins and dust them with cocoa powder to prevent sticking. Set aside while preparing batter.
  3. Melt Chocolate Mixture: Place butter, chocolate chips, and sea salt in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, for a total of 60 to 90 seconds until smooth. Alternatively, use a double boiler to melt.
  4. Add Sugar and Vanilla: Stir in the white sugar and vanilla extract into the warm chocolate-butter mixture until well combined.
  5. Incorporate Eggs: Add the whole eggs and egg yolks to the chocolate mixture and whisk vigorously until the batter becomes thick and gloopy.
  6. Add Flour: Whisk in the all-purpose flour gently until just combined, ensuring not to overmix.
  7. Fill Ramekins: Pour the batter evenly into the prepared ramekins, filling each no more than three-quarters full because the batter will rise while baking.
  8. Optional Storage: If not baking immediately, cover ramekins with plastic wrap and refrigerate or freeze for later use.
  9. Bake: Place the ramekins on a baking tray and bake in the preheated oven. For metal ramekins, bake for about 11 minutes; for glass or porcelain, bake around 12 minutes. For frozen cakes, adjust baking time accordingly (approximately 14-15 minutes).
  10. Rest Cakes: Remove cakes from oven and let them rest for about 30 seconds to 1 minute to set.
  11. Unmold Cakes: Using a towel or cloth napkin to protect your hands, carefully invert each ramekin onto a serving plate. Tap the top of the ramekin with a spoon to loosen the cake, then gently lift the ramekin to reveal the molten cake.
  12. Garnish and Serve: Dust the cakes with confectioner’s sugar and serve immediately with fresh berries like raspberries or strawberries while still warm.
  13. Cake Alternative Using Cupcake Pan: Butter and dust 7 to 8 cupcake cavities with cocoa powder. Pour about 70–72 grams of batter into each cavity, filling no more than three-quarters full.
  14. Bake Cupcakes: Bake in the preheated 400°F (205°C) oven for 7–8 minutes.
  15. Prepare to Flip: While baking, prepare a half sheet baking pan lined with parchment paper.
  16. Transfer Cakes: Remove cupcakes from oven. Place parchment paper over cupcakes and invert the sheet pan on top. Using oven mitts, carefully flip both pans to transfer cakes onto the parchment paper.
  17. Remove from Parchment: Use a thin metal spatula to gently lift each mini lava cake from the parchment paper and transfer to serving plates.
  18. Serve Immediately: Serve the mini lava cakes warm for the best molten center experience.

Notes

  • For dairy-free substitution, replace unsalted butter with vegan butter or coconut oil in equal amounts.
  • For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend suitable for baking (approximately 2 tbsp).
  • Baking times may vary slightly depending on the ramekin material: metal ramekins bake faster than glass or porcelain.
  • If baking from frozen, increase baking time by about 3 to 4 minutes.
  • Ensure ramekins are well buttered and dusted with cocoa powder to prevent sticking and facilitate easy cake release.
  • Serve cakes immediately while warm to enjoy the molten center before it sets.

Find it online: https://yumrecipesfood.com/chocolate-molten-lava-cakes-recipe-2/