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Chocolate Molten Lava Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 43 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

Indulge in these decadent Chocolate Molten Lava Cakes, also known as Chocolate Fondant Cakes, featuring a gooey, molten center encased in a rich, slightly crisp cake exterior. Perfect for a special dessert, these individual cakes are quick to prepare and baked to perfection at 400°F for a luscious, chocolatey experience. Serve warm with a dusting of confectioner’s sugar and fresh berries to elevate your gourmet dessert moment.

Ingredients

Units Scale

Chocolate Batter

  • 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 if you prefer less saltiness)
  • 1 tbsp vanilla extract (or bourbon or rum as alternative)
  • 2.3 oz white sugar (about 1/3 cup)
  • 2 whole large eggs
  • 2 large egg yolks
  • 0.7 oz all-purpose flour (about 2 tbsp)

For Preparing Ramekins

  • Extra butter for greasing ramekins
  • Cocoa powder for dusting ramekins

Serving

  • Confectioner’s sugar for dusting
  • Fresh berries (raspberries, strawberries, or choice of topping)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it is ready for baking the cakes.
  2. Prepare Ramekins: Generously butter four ½-cup ramekins and dust with cocoa powder. Set aside until needed to prevent sticking.
  3. Melt Butter and Chocolate: In a large microwave-safe bowl, combine the butter, semisweet chocolate chips, and sea salt. Melt in 30-second increments, stirring between each until smooth and fully melted, about 60–90 seconds. Alternatively, use a double boiler.
  4. Add Sugar and Flavoring: Stir the white sugar and vanilla extract into the warm chocolate mixture until well combined.
  5. Incorporate Eggs: Add the whole eggs and egg yolks, whisking thoroughly until the batter turns thick and glossy.
  6. Mix in Flour: Whisk in the all-purpose flour carefully until just incorporated, creating a gloopy chocolate batter.
  7. Fill Ramekins: Pour the batter evenly into the prepared ramekins, filling each no more than ¾ full to allow for rising.
  8. Option to Freeze or Refrigerate: If not baking immediately, cover the ramekins with plastic wrap and freeze or refrigerate for later use.
  9. Bake: Place the ramekins on a baking tray and bake in the preheated oven for about 11 minutes (metal ramekins) or 12 minutes (glass/porcelain ramekins). Adjust baking time slightly if using frozen batter.
  10. Rest Cakes: Remove cakes from the oven and let rest for about 30 seconds to 1 minute to set slightly.
  11. Unmold Cakes: Using a towel or cloth napkin, carefully invert ramekins onto serving plates. Tap the top with a spoon to loosen the cakes and gently remove the ramekins to reveal the molten lava centers.
  12. Garnish and Serve: Dust the lava cakes with confectioner’s sugar and serve immediately with fresh berries or your preferred toppings while warm.
  13. Optional Cupcake Pan Method – Prepare Pan: Butter and dust 7 to 8 cupcake cavities generously with cocoa powder.
  14. Fill Cupcake Cavities: Pour approximately 70–72 g of batter per cavity (filling about ¾ full).
  15. Bake in Oven: Bake at 400°F (205°C) for 7–8 minutes until edges are set but centers remain soft.
  16. Transfer Cakes: Place parchment paper over the cupcakes, then an inverted baking pan on top. Using oven mitts, flip both pans together, then remove cupcake pan to reveal cakes on parchment.
  17. Serve from Parchment: Use a thin metal spatula to carefully lift cakes from parchment onto plates and serve warm promptly.

Notes

  • You can substitute unsalted butter with dairy-free butter options for a dairy-free version as noted in original recipe instructions.
  • For gluten-free variation, replace the all-purpose flour with a gluten-free flour blend.
  • Make sure not to over-bake the lava cakes; the centers should remain molten and gooey for the classic texture.
  • If freezing batter-filled ramekins, increase baking time by approximately 3-4 minutes.
  • Handle ramekins carefully when removing from oven as they will be very hot and may be slippery.

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