Chocolate Lava Cakes
User Reviews
5
Chocolate Lava Cakes
Description
This recipe starts by melting unsalted butter and dark chocolate together gently to form a smooth base. Sugar and vanilla extract are incorporated before adding flour and eggs to build a cake batter that is rich yet light enough to achieve a molten center. The batter is poured into a greased muffin tin or ramekins, then a marshmallow is pressed into the center of each to create additional gooeyness inside. Baking at 425°F ensures the outer edges become firm while the center remains soft and flowing. The cakes are removed once edges are set but the center is still soft, then dusted with confectioners sugar before serving.
These individual cakes provide a warm and indulgent dessert experience with contrasting textures—the firm edges and molten chocolate core enriched by the melting marshmallow. Serve immediately for best results.
Allowing the cakes to cool briefly prevents sticking when removing them from the pan, but avoid leaving them too long on racks to prevent sticking as noted by the recipe.
Ingredients
- ½ cup butter unsalted
- 3.5 oz dark chocolate I used Lindt 70%
- ½ cup caster sugar superfine sugar or white granulated sugar
- 1 teaspoon vanilla extract pure
- ¼ cup flour
- 2 large egg
- 6 marshmallows
- 1 teaspoon confectioners sugar or icing sugar, for dusting
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a 6-hole muffin tin (or 6 small ramekins) with butter or cooking oil spray; wipe excess over with a paper towel and set aside.
Stovetop:
- Combine the butter and chocolate in a medium-sized saucepan over low heat. Cook while stirring until melted and smooth.ALTERNATIVELY: Combine butter and chocolate in a medium-sized microwave safe bowl; melt in 30 second increments stirring between each until chocolate and butter are melted and well combined.
- Remove from heat (or microwave); stir in sugar and vanilla.
- Add flour to the chocolate mixture in the pan; whisk until combined. Whisk one egg into the mixture at a time until a smooth chocolate batter is formed..
- Pour the batter into the prepared muffin tray (or ramekins) until full. Add 1 marshmallow into each mould and press them down (they will float up slightly but sink while baking).
- Place muffin tray onto a baking tray and bake for 10 minutes or until the edges have set but the centre of each cake is a little soft. Allow to cool in the muffin tray for 5 minutes.
- Using a knife, gently pull cake away from the sides of the tray before turning out onto a baking tray lined with parchment/baking paper. Lift each cake onto a serving plate with a wide spatula while still warm and gooey (or they will stick to the tray if left for too long).
- To serve, dust with powdered/icing sugar.
Notes
- Serve the cakes warm shortly after baking to enjoy the molten center and prevent sticking to the cooling rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 35mg | 1% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 569IU | 11% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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