My Favorite Chocolate Molten Lava Cakes
User Reviews
4.7
My Favorite Chocolate Molten Lava Cakes
Description
My Favorite Chocolate Molten Lava Cakes combine chopped semisweet or bittersweet chocolate with salted butter melted together, then mixed with eggs, powdered sugar, and all-purpose flour. The batter is carefully spooned into ramekins greased and dusted with cocoa powder to ensure easy release. Baking at a controlled temperature between 375 and 400 degrees Fahrenheit ensures the exterior sets firmly while the center stays molten and soft.
The resulting cakes have a soft, cake-like outer layer encasing a warm, liquid chocolate core. The vanilla extract and a pinch of salt balance the chocolate's richness. This dessert is best served immediately after baking to preserve the molten center's texture.
Oven temperatures vary, so monitoring the baking time closely is essential; a slightly cooler oven or shorter bake time prevents overcooking. The cakes can be prepared 1 to 2 days ahead, stored covered in the refrigerator, and baked just before serving.
Ingredients
- 1 cup semisweet chocolate chopped; or bittersweet chocolate
- 10 tablespoons butter salted
- Pinch salt about 1/8 teaspoon - use more if using unsalted butter
- ½ teaspoon vanilla extract
- 3 egg large
- 3 egg large yolks
- 1 ½ cups powdered sugar
- ½ cup all-purpose flour
Instructions
- Preheat oven to 375-400 degrees F (see note!).
- Grease the bottom and sides of six 6- or 8-ounce ramekins by brushing or spreading a thin layer of butter evenly over the bottom and sides of each ramekin, paying close attention to the the crevices, especially where the sides and bottom meet. Sprinkle in cocoa powder to coat evenly and tap out the excess.
- In a medium bowl, add the chocolate and butter and melt in 1-minute increments in the microwave, stirring in between, until melted and smooth (don't over heat). This can also be done in a saucepan on the stove.
- Off the heat, stir in the salt and vanilla. Let the mixture cool to room temperature (it can be slightly warm but not hot).
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat the eggs and egg yolks together until thick and light in color, 2-3 minutes (don't skimp this step!).
- Add the powdered sugar and mix until combined. Add the cooled, melted chocolate mixture and the flour and mix with a spoon or spatula just until combined and no streaks remain (don't overmix).
- Divide the batter evenly among the ramekins and place the ramekins on a large baking sheet with a couple inches between each dish.
- Bake for 12-13 minutes until the sides are set and the cakes feel soft when touched in the center. The timing is really important here and a lot will depend on if your oven bakes hot or cool. You want the cakes to bake long enough to form a crust around the molten filling without baking all the way through.
- Remove from the oven and let sit for 2-3 minutes. Run a small knife or metal spatula around the edges to loosen. Place a plate upside down on the ramekin, and holding onto both the plate and the ramekin, carefully flip so that the cake falls out onto the plate (tap very lightly on the bottom of the ramekin if the cake doesn't come out right away).
- Dust the cakes with powdered sugar or serve with whipped cream and strawberries or ice cream and hot fudge sauce (or a combination of all!).
Notes
- Grease ramekins thoroughly and dust with cocoa powder to prevent sticking and ensure clean removal.
- Adjust baking temperature between 375 and 400°F based on your oven's heat accuracy to achieve the desired molten center.
- The batter can be prepared and refrigerated in ramekins 1-2 days in advance; add extra baking time when using cold batter.
- Use quality chocolate chips such as Ghirardelli or Guittard for smooth melting and rich flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cakes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cake | |
| Calories | 557kcal | 28% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 231mg | 77% |
| Sodium | 206mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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