Molten Chocolate Lava Cake
User Reviews
5.0
9 reviews
Excellent
Molten Chocolate Lava Cake
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Rich and fudgy, these Individual Molten Chocolate Cakes are the perfect recipe for dessert! Whether you are feeding your family, or having guests for dinner, this easy, decadent treat can be made ahead of time and served warm with chocolate ice cream!
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Ingredients
- ½ cup unsalted butter
- 8 ounce semi-sweet chocolate bar chopped (or use chocolate chips)
- 4 large eggs plus 1 large egg yolk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
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Instructions
- Preheat oven to 400°F. Spray eight 6-ounce ramekins with baking spray. Place them evenly spaced on a baking sheet. Set aside.
- In a double boiler, melt butter and chocolate together (you can also do this by placing a heatproof bowl set over a pan with 2-inches of simmering water). Stir until smooth. Remove from heat.
- In a large mixing bowl, with whisk attachment on an electric mixer, beat eggs, extra egg yolk, sugar, vanilla, and salt on high speed until the mixture triples in volume. Color will be very pale, and usually takes about 5 minutes!
- Add chocolate mixture, and sprinkle flour on top. Gently fold everything together until blended. Scoop (or ladle) batter into prepared ramekins.
- You can refrigerate this for up to 8 hours (return to room temperature for about 30 minutes before baking). OR, bake immediately. Place on middle rack in preheated oven for 12-14 minutes, until cakes have puffed up and there is a thin crust on top. The center will be slightly jiggly. Remove from oven and serve hot!
- If inverting, run a thin knife around the inside edges of the ramekin to loosen the cake. Invert onto a serving plate and allow the cake to release itself from the ramekin (mine popped out immediately, but it could take a minute). Remove ramekins and sprinkle with powdered sugar if desired. I serve mine in the bowl with a scoop of ice cream! ENJOY!
Notes
- Ramekins. My recipe uses 6 ounce ramekins. If yours are larger or smaller you may need to adjust the cook time.
- Cupcake Tin. No ramekins? A quick fix is to use a cupcake tin. You'll want to then invert them onto a plate to serve.
- Reheat. The best way to reheat a molten chocolate cake is in the oven. Place the cakes on a baking sheet and heat in a 350 F oven until the centers warm and soften (8-10 minutes).
Nutrition Information
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Calories
472kcal
(24%)
Carbohydrates
58g
(19%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
9g
Cholesterol
148mg
(49%)
Sodium
119mg
(5%)
Fiber
3g
(12%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 148mg | 49% |
| Sodium | 119mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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