These little chocolate molten lava cakes make a lasting impression. The cakes are super easy to bake in lightly greased ramekins.
When turned out of the ramekins, the cakes should have a soft, liquid-like center that slowly flows out when cut with a fork. Make sure you don’t overbake the cakes, or you’ll have a lovely cake with no molten lava. Serve them immediately for best effect.
What To Serve With a Chocolate Molten Lava Cake
- Caramel Sauce: A drizzle of warm caramel sauce creates a fabulous combination of caramel and chocolate.
- Ice Cream: Choose vanilla, chocolate chip, chocolate swirl, or your favorite flavor.
- Whipped Cream: Freshly whipped cream or frozen thawed whipped topping adds a fluffy, airy touch to the warm cake.
- Berries: Raspberries or strawberries produce a wonderful flavor and color contrast.
- Garnish: Mint leaves with dusting of powdered sugar can add a refreshing element.
- Powdered Sugar: A dusting of confectioner’s sugar adds to the elegant presentation.
Chocolate Molten Lava Cakes
Impress your friends and family with these fabulous chocolate molten lava cakes. The recipe is easier than you may think!
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Cakes, Chocolate, Desserts, Valentine’s Day
Ingredients
Scale
- Cocoa powder (for dusting the ramekins)
- 4 ounces unsalted butter (1/2 cup)
- 4 ounces bittersweet chocolate, broken into pieces
- 1 1/4 cups confectioners’ sugar, plus more, for sprinkling
- 2 large eggs
- 3 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour (2 1/4 ounces)
- Pinch salt
Instructions
- Preheat the oven to 425 F.
- Spray four 6-ounce ramekins with nonstick cooking spray or lightly grease with shortening. Dust lightly with cocoa powder.
- Place a large stainless steel bowl or the top of a double boiler over simmering water. Add the butter and chocolate and cook until melted, stirring constantly. Remove the bowl from the heat.
- Add the confectioners’ sugar to the chocolate mixture and blend well.
- In another bowl, whisk the eggs; add the eggs to the chocolate mixture, blending thoroughly. Add the vanilla and then stir the flour and salt into the mixture.
- Place the ramekins on a baking sheet. Fill the ramekins with the chocolate mixture.
- Bake the cakes just until firm, but still soft in the center, about 13 to 14 minutes.
- Remove the cakes from the oven and let them rest for 2 minutes. Invert onto dessert plates.
- Sift powdered sugar over the cakes, if desired.
