Molten Chocolate Lava cakes - Easy to make
Molten Chocolate Lava Cakes are small chocolate cakes baked in ramekins. They have a gooey center, and the edges are similar to chocolate cake. Enjoy them when they are still warm and dust with powdered sugar, top with ice cream, chocolate fudge sauce, and berries.
Servings: 6 lava cakes
Calories: 347kcal
Ingredients
- 1 ½ cup semi-sweet or dark chocolate, chopped
- ¾ cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
- ¼ cup all-purpose flour, spooned and leveled
- 2 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- In a heatproof bowl, combine chocolate and butter and microwave for about 2 minutes, until fully melted. Stir every 15-20 seconds to prevent seizing. Set aside.
- In a small bowl, stir eggs, egg yolks, and vanilla* to combine. Set aside.
- In a medium bowl, whisk powdered sugar, flour, cocoa, and salt to combine. Set aside.
- In a large mixing bowl, combine all ingredients. Using a rubber spatula or wooden spoon, slowly stir just until combined. Use a whisk to remove any lumps, if there are any. The batter will be thick. Set aside.
- Butter and flour six 1-cup-sized (6oz / 240ml) ramekins.
- Spoon batter evenly into the ramekins. Bake for 11-13 minutes. I baked mine for exactly 12 minutes. The edges will look solid and firm and the center soft. Remove from the oven and let stand 1 minute. Then place an inverted plate on top of each ramekin and turn over. Caution: the ramekins are still super hot! Use a napkin or oven mitt. Top with powdered sugar, ice cream, berries, or chocolate fudge sauce to your preference. Serve immediately.
- Store leftovers in an airtight container in the fridge up to 1 day. Reheat in the microwave for about 20-30 seconds. However, they are best eaten fresh on the same day. Freeze up to 3 months.
Video
Notes
Cooking Time and Temperature
Bake at 425°F (220°C) for 11-13 minutes. The edges should be firm while the center remains soft and molten.Taste & Texture
These Molten Chocolate Lava Cakes are intensely chocolaty with a soft cake-like exterior and a warm, flowing chocolate center. The contrast between the fluffy edges and rich molten filling makes every bite irresistible.Storage, Freezing & Reheating
- Refrigerator: I store leftovers in an airtight container for up to 1 day.
- Freezer: Freeze baked lava cakes for up to 3 months.
- Thawing: Let them thaw at room temperature for about 1 hour.
- Reheating: Warm in the microwave for 20-30 seconds before serving.
Serving Recommendations
I love serving these cakes straight from the oven with a scoop of vanilla ice cream. The cold ice cream melting into the warm chocolate center creates one of my favorite dessert combinations.Recipe Variations and Substitutions
- Dark chocolate: Use darker chocolate if you prefer a more intense chocolate flavor.
- Toppings: Fresh berries, whipped cream, caramel sauce, or chocolate sauce all go well with these cakes.
- Air fryer version: You can adapt this recipe for the air fryer if you don't want to use the oven.
Proper Storage Tips
- Store leftovers in an airtight container.
- Keep refrigerated after baking.
- Reheat gently to avoid overcooking the center.
- Freeze individually wrapped cakes for easy serving later.
Pro Tips
- Use high-quality chocolate for the best molten center.
- Don't overmix the batter.
- Generously butter and flour the ramekins.
- Remove the cakes while the centers still look soft.
- Serve immediately for the ultimate lava cake experience.
Nutrition
Calories: 347kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 184mg | Sodium: 127mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 881IU | Calcium: 26mg | Iron: 1mg