Chili's Molten Lava Cake (Copycat Recipe)
User Reviews
5
Chili's Molten Lava Cake (Copycat Recipe)
Description
This Molten Lava Cake recipe replicates Chili's signature dessert using 60% cacao baking chocolate melted with butter. Whisked eggs and sugar form a light base that is combined with chocolate and a bit of flour to create a batter that is poured into buttered and cocoa-dusted ramekins. Chilling the batter before baking between 12 and 15 minutes at 350°F results in a cake with a set, firm top and a luscious, melting interior. Once baked, the cakes are inverted onto serving plates and crowned with a scoop of vanilla ice cream and coated with Magic Shell, adding a crisp, chocolatey topping.
The texture contrast between the warm, soft cake and the cold ice cream creates a satisfying dessert experience. The careful balance of baking time is crucial to preserve the molten core while holding the shape. This dessert serves well as a decadent treat or after-dinner indulgence.
To maintain the center's softness and prevent overbaking, watch the cakes closely starting at 12 minutes. Batter can be refrigerated for up to 4 hours before baking, and unbaked cakes may be stored chilled for up to 2 days or frozen for up to 3 months, though thaw thoroughly before reheating.
Ingredients
- 2 teaspoons butter for ramekins
- ¼ cup cocoa powder for dusting ramekins
- 6 ounces baking chocolate (ideally 60% cacao)
- 6 ounces butter
- 2 egg whole
- 2 egg yolk
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups vanilla ice cream
- 8 tablespoons magic shell
Instructions
- Grease the ramekins with butter. Then dust the buttered ramekins with cocoa powder.
- In a small microwave-safe bowl, combine the baking chocolate and butter.
- Microwave for 30 seconds, stir, and repeat until the chocolate and butter are melted.
- Whisk together the whole eggs, egg yolks, and sugar until they are lighter in color and foamy.
- Add the melted chocolate to the egg mixture.
- Stir in the vanilla extract, salt, and flour.
- Pour the batter into the ramekins.
- Cover the dishes with plastic and refrigerate for 30 minutes or up to 4 hours.
- Preheat the oven to 350°F and bake for approximately 12 to 15 minutes. The tops will be firm, but the insides will be melting.
- Unmold the cakes onto a plate.
- Place a scoop of vanilla ice cream on top of the lava cake.
- Pour Magic Shell over the vanilla ice cream.
- Serve immediately.
Notes
- Use high-quality baking chocolate, not chocolate chips, for best flavor and texture.
- Chilling the batter before baking is essential to achieve the molten center.
- Monitor baking time carefully; start checking at 12 minutes to avoid overcooking.
- Unbaked cakes can be refrigerated up to 2 days or frozen up to 3 months; thaw overnight before reheating.
- Underbaking slightly ensures the molten core while allowing the exterior to set fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1052 kcal
% Daily Value*
| Calories | 1052kcal | 53% |
| Carbohydrates | 99g | 33% |
| Protein | 16g | 32% |
| Fat | 75g | 115% |
| Saturated Fat | 45g | 225% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 305mg | 102% |
| Sodium | 667mg | 28% |
| Potassium | 735mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 65g | 130% |
| Vitamin A | 1652IU | 33% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 189mg | 19% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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