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Molten Chocolate Lava Cakes
5 from 27 votes

Molten Chocolate Lava Cakes

Molten Chocolate Lava Cakes feature a rich bittersweet chocolate and butter base combined with powdered sugar, eggs, and vanilla to create a batter that bakes into individual cakes with firm edges and a soft, molten center. The cakes offer a balance of tender crumb and gooey chocolate, offering an indulgent dessert experience that can be baked in ramekins or muffin pans.

Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 6
Course: Dessert
Cuisine: French

Ingredients

  • 6 oz bittersweet chocolate chopped
  • 3/4 cup (168g) unsalted butter cut into 1 Tbsp pieces
  • 1 1/4 cups (150g) powdered sugar
  • 1/8 tsp salt
  • 3 egg large
  • 3 egg yolk
  • 1 tsp vanilla extract
  • 6 1/2 Tbsp (62g) all-purpose flour unbleached

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. Butter six (6 oz.) ramekins and transfer to a baking sheet (or butter 6 wells of a jumbo muffin pan). Lightly dust with a little flour, shake out excess.
  2. In a medium saucepan bring about 1-inch of water to a simmer over medium-high heat. Add chocolate and 3/4 cup butter to a heat proof glass bowl. Reduce heat to medium-low, set bowl over saucepan and stir constantly until chocolate and butter have melted. Remove bowl from heat, let rest 5 - 10 minutes until cool.
  3. Stir in powdered sugar and salt until well blended (it will be thick at this point).
  4. Mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated).
  5. Sift in flour then stir and fold mixture until combined. 
  6. Divide batter among prepared custard cups or muffin wells, filling each about 2/3 full (about 1/2 cup in each. If using custard cups transfer them to a baking sheet to bake). 
  7. Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes. 
  8. Remove from oven and cool 1 - 2 minutes. Run a knife around edges to ensure they are loose, then invert onto dessert plates (if using a muffin pan invert onto a cutting board or baking sheet then transfer to individual dessert plates).
  9. Always serve warm shortly after baking. If desired serve with ice cream, whipped cream, or raspberries/strawberries if desired.

Notes

  • The recipe was updated on 2/26/21 to ensure improved consistency.