Chocolate Molten Lava Cake is my all new favorite dessert. Not only is it super quick and easy to make, but the flavor is so decadent.
Ove the last few months, I have fallen in love with a certain dessert. I have seen Chocolate Molten Lava Cake made many times and I honestly thought it was really hard to make. Now in our house we LOVE cake and we make a lot of different kinds — Pecan Pie Cake, Strawberry Cake, and one of my favorites — Mini Pineapple Upside Down Cakes.
Then — I tried my hand at making it, and it is seriously one of the fastest and easiest desserts I have ever made.
This recipe doesn’t involve a lot of ingredients or anything complicated either. I used some little custard dishes that you can pick up at Walmart for almost nothing. But if you don’t have those, you can use muffin tins, small bowls, whatever you have on hand.
How to Make Chocolate Molten Lava Cake
This molten lava cake gets its name because the center is underbaked and has this ooey gooey chocolate lava sauce that runs out when you cut it open.
Chocolate lava cakes are so simple and all you need to make this is:
- a mixing bowl and a whisk
- 6 ingredients
- bake time is 12-14 minutes
- no waiting for them to cool
You’ll need 3 bowls for this recipe — that is literally the hardest part. One bowl is for your for melted chocolate and butter. Another bowl is for the 2 eggs + 2 additional egg yolks.
The last bow is for your dry ingredients — flour, salt, and confectioners’ sugar. Then you’ll just mix all the ingredients together and pour into your dishes.
These cakes are cooked at a high temperature which causes the cakes to cook around the edges and tops, leaving the insides a little gooey which makes for an awesome lava experience.
Once your cake is done baking, immediately you are going to carefully flip the freshly baked and warm lava cakes upside down onto plates and serve with ice cream or whatever your heart desires.
The way I do it is simply take a plate and place on top of the custard dish. Then with a towel (because the custard dish will still be extremely hot), flip over holding both sides and the cake should slip right out onto the plate.
This recipe would go great with a wine gift basket from Wine Country Gift Baskets.
- 3 ounces high-quality semi-sweet chocolate
- 3 ounces high-quality dark chocolate chocolate
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- cocoa powder for dusting
- nonstick cooking spray
- optional for topping: ice cream, berries, powdered sugar or caramel syrup
- Spray each custard dish with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate.
- Preheat oven to 425°F.
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a whisk making sure to get all the lumps out. The batter will be slightly thick.
- Spoon chocolate batter evenly into each prepared custard cup.
- Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm– the tops will still look soft.
- Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those custard cups will still be hot. The cakes should release easily from the cup.
- Add toppings and serve with ice cream.
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Serving Size:1 cake
Amount Per Serving: Calories: 559 Total Fat: 34g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 205mg Sodium: 140mg Carbohydrates: 59g Fiber: 5g Sugar: 47g Protein: 9g