The Best and Easiest Molten Chocolate Lava Cakes

Name: The Best and Easiest Molten Chocolate Lava Cakes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 serving
Ingredients: 2 ounces dark chocolate or bittersweet baking chocolate; ¼ cup unsalted butter; ½ cup confectioners’ sugar; 1 large egg + 1 egg yolk; 3 tablespoons all-purpose flour; 1 teaspoon instant espresso coffee granules; Ice cream for serving; hot fudge for serving

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4.4

327 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings
2
Calories
867 kcal
Course
Cake
Cuisine
American

The Best and Easiest Molten Chocolate Lava Cakes

Jade Rice

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🍫❤️ One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate lava cake center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!!

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Ingredients

Servings

2 ounces dark chocolate or bittersweet baking chocolate I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips
¼ cup unsalted butter 1/2 of 1 stick
½ cup confectioners’ sugar
1 large egg + 1 egg yolk discard white or save for another use
3 tablespoons all-purpose flour
1 teaspoon instant espresso coffee granules optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
Ice cream for serving optional but recommended
hot fudge for serving homemade or storebought, optional but recommended

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Instructions

Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.
To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
Add the sugar, egg, egg yolk, and whisk until smooth.
Add the flour, optional espresso granules, and stir until just combined; don’t overmix.
Pour batter into prepared ramekins, divided evenly.
Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.
Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.
Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.

Notes

Recipe adapted from Kraft.
If you'd like to make your own hot fudge, you can use my Homemade Hot Fudge recipe.

Nutrition Information

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Serving 1 Calories 867kcal (43%) Carbohydrates 86g (29%) Protein 13g (26%) Fat 53g (82%) Saturated Fat 31g (155%) Polyunsaturated Fat 19g Cholesterol 278mg (93%) Sodium 173mg (7%) Fiber 6g (24%) Sugar 61g (122%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 867 kcal

% Daily Value*

Serving	1
Calories	867kcal	43%
Carbohydrates	86g	29%
Protein	13g	26%
Fat	53g	82%
Saturated Fat	31g	155%
Polyunsaturated Fat	19g	112%
Cholesterol	278mg	93%
Sodium	173mg	7%
Fiber	6g	24%
Sugar	61g	122%