0 from 90 votes
Bittersweet Molten Chocolate Lava Cakes
Perfect molten chocolate lava cakes are easy to make with this solid recipe. So good and so easy to make.
Prep Time
15 mins
Cook Time
15 mins
Total Time
26 mins
Servings: 6 lava cakes
Calories: 616 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup bittersweet chocolate or dark chocolate (I used 70%), good quality
- 1 ½ sticks unsalted butter plus extra to coat 6 to 8 ramekins
- 5 Tbsp sugar plus extra to coat 6 to 8 ramekins
- 3 large eggs at room temperature
- 3 large egg yolks at room temperature
- 1 Tbsp all-purpose flour substitute quinoa flour for Gluten Free
- 6 strawberries as needed for garnish
- whipping cream or ice cream to serve
Instructions
- Preheat oven to 425℉ (215℃).
- Begin by buttering the ramekins, then coating them in sugar.
- In a small pot, melt butter and chocolate pieces over low heat until smooth. Remove from heat and set aside. (Do not overheat, or it will cook the eggs when added to the mixture.)
- In a large mixing bowl, beat eggs, egg yolks and sugar until very thick and pale yellow (it should almost triple in size) about 5 or 6 minutes if using a stand mixer, or similar.
- Gently add about ⅓ of the melted chocolate mixture to the egg mixture, then fold in the remaining chocolate and tablespoon of flour. Try not to stir the cake batter; gently fold it until it looks uniform in color.
- Divide equally into the prepared ramekins, then place them on a baking tray.
- Bake in preheated oven for 10 to 13 minutes (ovens vary and depending on how much batter is in each ramekin, baking times will also vary.)
- While the cakes are baking, whip some cream, if desired, and prepare the strawberry garnishes: with a sharp knife, make several slices into the strawberry, then fan out and place on plate.
- Cakes are ready when edges are puffed, but center inch still moves slightly when shaken. The center is meant to be undercooked.
- Serve immediately with a dusting of powdered sugar, whipped cream or ice cream and a strawberry garnish, directly in the ramekin. Alternately, run a knife around the outside and empty out onto a dessert plate (this is how I like to serve them).
Cup of Yum
Notes
- Freezing and reheating instructions: bake for 8 minutes instead of 11. Cool in the ramekin and freeze.
- To reheat, run a knife around the ramekin to release the frozen cake and invert it onto a microwave safe plate. Heat for about 50 seconds and serve.
Nutrition Information
Serving
1lava cake
Calories
616kcal
(31%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
53g
(82%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
292mg
(97%)
Sodium
57mg
(2%)
Potassium
274mg
(8%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
1563IU
(31%)
Vitamin C
7mg
(8%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6lava cakes
Amount Per Serving
Calories 616
% Daily Value*
| Serving | 1lava cake | |
| Calories | 616kcal | 31% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 53g | 82% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 292mg | 97% |
| Sodium | 57mg | 2% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 1563IU | 31% |
| Vitamin C | 7mg | 8% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.