Molten Chocolate Lava Cakes

Molten chocolate lava cakes are so easy to whip up anytime you like. Yet, they are so impressive with a dusting of sugar and a dollop of cream! When that molten chocolate oozes out, you’ll be a star!

Originally published February 11, 2013

Despite the fact that there must be hundreds of other online recipes for molten chocolate lava cakes, I have to share this recipe with you. It’s a dessert that we make religiously in my household.

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I’ve also discovered you can make them ahead of time and keep in the fridge or freezer, until ready to bake! That’s a huge plus!

This is one of my daughter’s favorite recipes, and it’s so easy, she can whip up a batch of molten chocolate lava cakes in no time. The other nice thing about this recipe, is that it can be made gluten free by switching the ONE tablespoon of all-purpose flour, with any type of gluten-free flour. It is very similar to the decadent chocolate torte I posted last year.

Two notes~

1. Be sure to use really good quality chocolate and eggs in this recipe as that’s what is most important. If you want it to taste “roll-your-eyes-back-in-your-head-good”, you can’t skimp on the ingredients. I use and recommend Barry chocolate. This is a good choice for this recipe. For other recipes that don’t require such a bittersweet chocolate, you can use chocolate from Trader Joe’s, if you have one nearby. I don’t need to make recommendations for those of you in the UK and Europe and Down Under, as you don’t really have poor quality chocolate available (lucky you).
2. Don’t be scared about getting the baking time right. It’s all a matter of learning how your oven bakes. One oven may need 10 minutes while another may need 13 (at the same temperature). If you really want to be sure the first time, do a test bake with just one ramekin. Time it and when you still have a “jiggly middle”, pull it out and test it. If it’s underdone, give it another minute for the rest of the molten chocolate lava cakes. If it’s overdone, pull it out earlier: easy-peasy!

These little oozy chocolate cakes are perfect for special occasions such as a birthday, Valentine’s Day or Mothers’ Day. However, I’m sure you’ll want to make them again and again, and not just for special occasions.

Serve the Lava Cakes

Serve immediately with a dusting of powdered sugar, whipped cream or ice cream and a strawberry garnish. You may choose to serve them in the ramekin, however, I think the presentation is lost unless it’s turned out onto a plate.

To serve this way, first, run a knife around the outside of the ramekin and and place a dessert plate on top (upside down). Now, invert the cake onto the plate with your hand underneath the dessert plate; it’s very easy.

Dust with powdered sugar.

Want to make these ahead of time and reheat in the microwave? You can! See the directions in the notes section of the printable recipe card below.

Now comes the best part: watching the center ooze out!

Oops! Sorry, I misspoke! The very best part is eating it!

Amy from Constellation Inspiration has some seriously beautiful candied strawberries that I think would be perfect alongside these lava cakes (one on each plate, without the lollipop stick)! 

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Bittersweet Molten Chocolate Lava Cakes

Yield: 6

Prep Time: 15 minutes

Bake Time: 11 minutes

Total Time: 26 minutes

Perfect molten chocolate lava cakes are easy to make with this solid recipe. So good and so easy to make.

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Ingredients

• 8 oz (1 cup) good quality bittersweet or dark chocolate (I used 70%)
• 6 oz (1 1/2 sticks) unsalted butter
• 5 tbsp sugar
• 3 large eggs, at room temperature
• 3 large egg yolks, at room temperature
• 1 tbsp all-purpose flour (substitute quinoa flour for Gluten Free)
• strawberries for garnish
• whipping cream or ice cream, to serve
• extra butter and sugar to coat 6 to 8 ramekins

Instructions

1. Preheat oven to 425º F (215º C)
2. Begin by buttering the ramekins, then coating them in sugar.
3. In a small pot, melt butter and chocolate pieces over low heat until smooth. Remove from heat and set aside. (Do not overheat, or it will cook the eggs when added to the mixture.)
4. In a large mixing bowl, beat eggs, egg yolks and sugar until very thick and pale yellow (it should almost triple in size) about 5 or 6 minutes if using a stand mixer, or similar.
5. Gently add about 1/3 of the melted chocolate mixture to the egg mixture, then fold in the remaining chocolate and tablespoon of flour. Try not to stir the cake batter; gently fold it until it looks uniform in color.
6. Divide equally into the prepared ramekins, then place them on a baking tray.
7. Bake in preheated oven for 10 to 13 minutes (ovens vary and depending on how much batter is in each ramekin, baking times will also vary.)
8. While the cakes are baking, whip some cream, if desired, and prepare the strawberry garnishes: with a sharp knife, make several slices into the strawberry, then fan out and place on plate.
9. Cakes are ready when edges are puffed, but center inch still moves slightly when shaken. The center is meant to be undercooked.
10. Serve immediately with a dusting of powdered sugar, whipped cream or ice cream and a strawberry garnish, directly in the ramekin. Alternately, run a knife around the outside and empty out onto a dessert plate (this is how I like to serve them).

Notes

Freezing and reheating instructions: bake for 8 minutes instead of 11. Cool in the ramekin and freeze. To reheat, run a knife around the ramekin to release the frozen cake and invert it onto a microwave safe plate. Heat for about 50 seconds and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 340Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 268mgSodium: 199mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 8g

Nutrition information is only estimated.

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