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Molten Chocolate Lava Cake Recipe
5 from 33 votes

Molten Chocolate Lava Cake Recipe

Molten Chocolate Lava Cake features a rich bittersweet chocolate center surrounded by a tender, baked cake exterior. Eggs and sugar are whipped to incorporate air, while melted butter and chopped chocolate are folded in to create a smooth batter with a fudgy texture. Baking briefly at high heat produces a cake with a soft core that flows when cut, commonly garnished with whipped cream or chocolate sauce.

Prep Time
15 mins
Cook Time
9 mins
Additional Time
45 mins
Servings: 6
Calories: 532 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 3 egg yolk
  • 3 egg large
  • ½ cup sugar
  • pinch of sea salt
  • 1 teaspoon vanilla extract
  • 8 ounces bittersweet chocolate finely chopped
  • 10 tablespoons butter cut up, unsalted
  • ¼ cup all-purpose flour
  • Whipped Cream optional garnish
  • chocolate sauce optional garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 450°.
  2. In a stand mixer with the whisk attachment on high-speed whisk together the eggs, sugar, salt, and vanilla extra until it turns white and is light and fluffy, which takes about 3-4 minutes. Set aside.
  3. Bring a medium-size pot a third filled with water to a low simmer over low-medium heat. Add the butter and chocolate in a metal bowl and place them onto the pot once it is lightly simmering. Constantly stir using a rubber spatula until completely melted and smooth.
  4. Pour about a ½ cup of the melted chocolate into the whisked egg and sugar mixture and fold together using a rubber spatula for 20 to 30 seconds to temper the eggs. Pour in the remaining chocolate and fold until completely mixed in.
  5. Next, fold in the flour using a rubber spatula until mixed in.
  6. At this stage, you can add them to buttered and floured ramekins and bake or spread them out on a 13x9 casserole dish and place it in the refrigerator until completely cool, which takes about 30-45 minutes.
  7. Butter and flour 6 8-ounce ramekins or 6 3 inches in diameter by 4” tall baking cylinders and place on a cookie sheet tray lined with parchment paper.
  8. Scoop out the batter and evenly distribute it across the ramekins or cylinders. See note on doubling batter for bigger taller lava cakes.
  9. Bake in the oven at 450° for 9 minutes on the dot.
  10. If using a ramekin, invert on a plate for 10 seconds and remove or pull the cylinder up and use a spatula to transfer it to a plate.
  11. Garnish with optional whipped cream, chocolate sauce, strawberries, ice cream, a dusting of cocoa powder, or a dusting of powdered sugar, and serve.

Notes

  • The batter can be made ahead and refrigerated for up to 2 days before baking.
  • Store baked cakes covered in the refrigerator for up to 3 days; freezing is possible but soft center may harden upon reheating.
  • Reheat baked cakes in a 350° oven for a few minutes, noting the center will firm up.
  • Use quality baking or bittersweet chocolate rather than chocolate chips for best texture.
  • To enlarge servings, double batter and bake the same time, adjusting portion counts accordingly.
  • Lightly simmer water for melting; look for small bubbles on pot bottom to indicate temperature.

Nutrition Information

Calories 532kcal (27%) Carbohydrates 41g (14%) Protein 7g (14%) Fat 38g (58%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 11g (55%) Trans Fat 1g (50%) Cholesterol 232mg (77%) Sodium 42mg (2%) Potassium 267mg (6%) Fiber 3g (12%) Sugar 31g (62%) Vitamin A 851IU (17%) Calcium 54mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 532

% Daily Value*

Calories 532kcal 27%
Carbohydrates 41g 14%
Protein 7g 14%
Fat 38g 58%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 232mg 77%
Sodium 42mg 2%
Potassium 267mg 6%
Fiber 3g 12%
Sugar 31g 62%
Vitamin A 851IU 17%
Calcium 54mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.