0 from 27 votes
Molten Chocolate Lava Cakes
These are the ultimate decadent dessert! Individual chocolate cakes are baked until soft-set leaving you with a fudgy warm molten chocolate center and a rich brownie-like flavor.
Prep Time
20 mins
Cook Time
20 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 large eggs
- 3 egg yolks
- 1 tsp vanilla extract
- 6 1/2 Tbsp (62g) unbleached all-purpose flour
Instructions
- 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.
- 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.
- Stir in powdered sugar and salt until well blended (it will be thick at this point).
- Mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated).
- Sift in flour then stir and fold mixture until combined.
- 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).
- Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes.
- 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).
- Always serve warm shortly after baking. If desired serve with ice cream, whipped cream, or raspberries/strawberries if desired.
Cup of Yum
Notes
- Recipe updated 2/26/21.