Molten Lava Cake
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.
Equipment
- 4 6 oz ramekins
Ingredients
- 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
Tried this recipe?Let us know how it was!