Easy Molten Chocolate Lava Cake Recipe

Easy Molten Chocolate Lava Cake Recipe

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Easy Molten Chocolate Lava Cake Recipe

A molten chocolate cake is also known as “Chocolate Moelleux.” It has a signature liquid center or chocolate ‘lava’ that flows out of the middle when you cut into it. It is a cross between a flourless chocolate cake (this one has just 3 Tbsp of flour) and a chocolate souffle with the decadence of chocolate mousse.

Molten Chocolate Lava Cakes have a signature molten liquid chocolate center. Homemade lava cakes are so easy to recreate and taste even better! Serve with powdered sugar, vanilla ice cream, and berries.

Cuisine: American

Course: Dessert

Calories: 579 kcal

Servings: 4 people

Ingredients

  • 8 Tbsp unsalted butter cut into slices, plus more to grease ramekins
  • 6 oz  semisweet chocolate chips
  • 2 large eggs (whole eggs)
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 Tbsp all-purpose flour plus more to dust ramekins

US Customary – Metric

Instructions

  1. Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.
  2. Set a mixing bowl over a medium saucepan with about 1 cup water (the bowl should not touch the water). In the bowl, combine 6 oz semisweet chocolate and sliced butter. Keep water at a simmer and use a spatula to stir together until the chocolate and butter are melted and well combined then carefully remove from heat and set aside while making egg mixture.
  3. Combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 tsp salt and beat with an electric mixer on high speed 5 minutes (using egg beaters or whisk attachment) until whipped, thick and light yellow.
  4. Pour warm chocolate mixture into the egg mixture along with 1 tsp vanilla extract. Fold until mostly combined. Add 3 Tbsp all-purpose flour and fold until fully incorporated.
  5. Divide between 4 ramekins and bake at 450˚ for 10-12 minutes (in a very hot oven) until outsides are firm and dry and centers are soft with just the slightest jiggle in the center.
  6. Cool 1 minute then gently loosen cakes with a small knife (if needed). Immediately invert onto plates to untold. Dust with powdered sugar and serve right away.

Recipe Notes

*For Smaller Ramekins: 4 oz ramekins or a non-stick muffin tin will yield 6 smaller cakes (bake 6-8 min). 6 oz ramekins yield 4 cakes (bake 12 min) or 5 cakes (bake 8-10 min)