Molten Lava Cake

There’s something magical about cutting into a molten lava cake and watching the chocolate center ooze out.  Easy to make, totally delicious and ready to eat in less than 30 minutes.  This is a simple yet impressive cake you can easily make at home that is indulgent, fancy and totally irresistible.  The edges of the cake are soft and cake-like, while the center stays warm and gooey so you have perfect textures in every bite.  You can make this popular cake at home for a fraction of the price restaurants charge without a lot of fuss.  Serve this delicious cake with a scoop of vanilla ice cream or dust it with powdered sugar.

Ingredients needed to make Molten Lava Cake:

• 1/2 cup unsalted butter, cubed
• 6 oz semi- sweet chocolate, roughly chopped (1 1/2 packages)
• 2 eggs, room temperature
• 2 egg yolks, room temperature
• 1/4 cup granulated sugar
• 3 tbsp flour
• Pinch of salt
• 1/2 tsp vanilla

How to make Molten Lava Cake:

• Preheat oven to 425 degrees F.
• Generously butter and dust four 6 oz ramekins with cocoa powder and set aside.  Basic glass ramekins work very well for baking this dessert.

• In a medium microwave-safe bowl, melt the chocolate and butter in 20 second increments, stirring after each 20 seconds.  Continue until mixture is smooth and cool slightly. Set aside.

• Whisk the flour, sugar and salt together in a small bowl.

• Beat the eggs and egg yolks together with a hand mixer until they are fluffy and light yellow.

• Add the chocolate mixture, dry ingredients, and vanilla to the egg mixture and mix with a spatula just until combined.

• Spoon batter into the prepared ramekins evenly.

• Place the ramekins onto a baking sheet and bake for 12-14 minutes or until the edges are pulling away and the center is not raw but soft to touch.  Tops should look barely set.
• Cool for 1-2 minutes and go around the edges with a knife.  Invert ramekins onto a serving plate and turn over upside down.  Use an oven mitt because the ramekins are very hot!  The cakes should release easily onto the plate.
• May dust with powdered sugar.  Serve with desired toppings such as ice cream, chocolate sauce, whipped cream and raspberries or strawberries and enjoy!

• Serve immediately.  Cake is best served right away while still warm and gooey.

Notes:

• Use high quality chocolate like Baker’s or Ghrirardelli.  You will need 1 1/2 of the chocolate packages because they are sold in 4 oz size.  Chocolate chips will not give you the same liquid center as bar chocolate.
• The batter for this recipe can be made ahead, placed in the ramekins, covered and refrigerated for up to two days.  Bring the cake batter to room temperature before baking.
• Ramekins with unbaked batter can be frozen for up to two weeks.  Thaw for about an hour then bake 5 minutes longer.
• Cakes are best served warm, fresh and gooey!

Other yummy desserts to try:

• Easy Apple Crisp
• Lemon Bars
• Grandma’s Fresh Apple Cake
• Oatmeal Cake With Coconut Pecan Topping
• Banana Oatmeal Cookies

Molten Lava Cake

LeAnn

Molten lava cake is a rich and tender chocolate cake with a warm, gooey center that flows out of the cake when you eat it.  Easy to make, totally delicious and ready to eat in less than 30 minutes. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 4

Calories 580 kcal

Equipment

• 4 6 oz ramekins

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter, cubed
• 6 oz semi- sweet chocolate, roughly chopped (1 1/2 packages)
• 2 eggs, room temperature
• 2 egg yolks, room temperature
• 1/4 cup granulated sugar
• 3 tbsp flour
• pinch salt
• 1/2 tsp vanilla extract

Instructions

 

• Preheat oven to 425 degrees F. Generously butter and dust four 6 oz ramekins with cocoa powder and set aside.  Basic glass ramekins work very well for baking this dessert.
• In a medium microwave-safe bowl, melt the chocolate and butter in 20 second increments, stirring after each 20 seconds.  Continue until mixture is smooth and cool slightly. Set aside.
• Whisk the flour, sugar and salt together in a small bowl.
• Beat the eggs and egg yolks together with a hand mixer until they are fluffy and light yellow.
• Add the chocolate mixture, dry ingredients, and vanilla to the egg mixture and mix with a spatula just until combined.
• Spoon batter into the prepared ramekins evenly.
• Place the ramekins onto a baking sheet and bake for 12-14 minutes or until the edges are pulling away and the center is not raw but soft to touch.  Tops should look barely set.
• Cool for 1-2 minutes and go around the edges with a knife.  Invert ramekins onto a serving plate and turn over upside down.  Use an oven mitt because the ramekins are very hot!  The cakes should release easily onto the plate. 
• May dust with powdered sugar. Serve with desired toppings such as ice cream, chocolate sauce, whipped cream and raspberries or strawberries and enjoy!
• Serve immediately.  Cake is best served right away while still warm and gooey.
• Notes: *Use high quality chocolate like Baker's or Ghrirardelli.  You will need 1 1/2 of the chocolate packages because they are sold in 4 oz size.  Chocolate chips will not give you the same liquid center as bar chocolate. *The batter for this recipe can be made ahead, placed in the ramekins, covered and refrigerated for up to two days.  Bring the cake batter to room temperature before baking. *Ramekins with unbaked batter can be frozen for up to two weeks.  Thaw for about an hour then bake 5 minutes longer.  *Cakes are best when warm, fresh and gooey.

Nutrition

Serving: 1gCalories: 580kcalCarbohydrates: 40gProtein: 8gFat: 44gSaturated Fat: 25gTrans Fat: 1gCholesterol: 243mgSodium: 53mgPotassium: 295mgFiber: 4gSugar: 28gVitamin A: 979IUCalcium: 58mgIron: 4mg

Keyword Molten Lava Cake, Cake, Lava Cake, Chocolate Cake, Decadent Desserts, Desserts

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