The Best and Easiest Molten Chocolate Lava Cakes
User Reviews
4.4
The Best and Easiest Molten Chocolate Lava Cakes
Description
This recipe melts dark chocolate and butter together, then combines with confectioners’ sugar and eggs to create a smooth batter. Adding a small amount of flour and optional instant espresso granules enriches texture and flavor without overwhelming the chocolate. The batter is evenly portioned into greased ramekins and baked at high heat until the cake edges are set but the center remains soft and fluid.
The result is a contrast between a delicate chocolate cake exterior and a molten chocolate center that flows when cut or inverted. Serving suggestions include topping with vanilla ice cream or hot fudge for temperature and flavor contrast, emphasizing the luxurious, warm chocolate sensation.
Baking times can vary, so careful monitoring ensures the right molten texture without overbaking. Let cakes cool briefly before unmolding to retain shape and molten interior.
Ingredients
- 2 ounces dark chocolate I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips, or bittersweet baking chocolate
- ¼ cup butter 1/2 of 1 stick, unsalted
- ½ cup confectioners’ sugar
- 1 egg discard white or save for another use, large egg plus 1 yolk
- 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 optional but recommended, for serving
- hot fudge homemade or storebought, optional but recommended, for serving
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
- Use dark chocolate bars preferably over chips for smoother melting and richer texture.
- Espresso granules enhance chocolate flavor without adding coffee taste.
- Watch baking time closely to keep the center molten; it should be soft but edges baked.
- Allow cakes to cool about one minute before removing from ramekins to prevent breaking.
- Serve with ice cream or hot fudge sauce for added richness if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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