If you love chocolate, you’ll want to make this Molten Chocolate Lava Cake! Gorgeous ooey gooey chocolate heaven is just minutes away!
To Make Lava Cakes You Will Need:
Chocolate Lava Cake Recipe (below)
pan release (bakers spray)
Tips for Molten Lava Cake
The key to a lava cake is the center remaining liquid, and the best way to achieve that is high heat in a short amount of time. Every oven varies in temperature so it is a good idea to test this recipe before serving it to guests. For instance, at 7 minutes in my oven, the cakes were undercooked, at 8 ½ minutes, they were no longer liquid in the center. (Which means I have essentially just baked a cupcake.) When you remove the cakes from the oven make sure the tops do not jiggle and that they have risen much like a soufflé would.
Inverting the cake onto the plate can be the trickiest part! Here are some tips for easy removal:
- Make sure your ramekins are well-greased so that the cakes do not stick.
- Use a tongs with rubber grip. If your tongs do not have a rubber grip, wrap rubber bands around the ends. If you do not have tongs, make sure you use something with oven-safe grip (rubber) to handle the ramekins.
Here is a fun video on this amazing cake:
The perfect result of a lava cake is easy to see and enjoy.
Serve with homemade whipped cream and fresh fruit. You can also melt little white morsels and drizzle over the top for a stunning effect! Serve with homemade whipped cream and fresh fruit. You can also melt little white morsels and drizzle over the top for a stunning effect!
Molten Chocolate Lava Cake
- ⅔ cup (4 ounces) semi-sweet chocolate chips
- 1 stick (½ cup / 113 g) unsalted butter
- 2 large egg yolks
- 2 large eggs
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- Preheat oven to 450°F. Prepare ramekins or small bowls (should hold about 4 ounces of cake batter) with baking spray or pan release.
- Place chocolate and butter into a microwave safe dish and heat for 30 seconds. Remove and stir well, then heat for 10 seconds more. Stir until no lumps remain. Set aside.
- Beat egg yolks, eggs, and sugar in a stand mixer with a whisk attachment on high speed (can also use a hand held mixer) until eggs triple in size, about 2 minutes.
- With mixer on medium-low speed, slowly pour the chocolate mixture into egg mixture. Mix until light and thick, about 1 minute.
- Remove bowl from stand mixer and fold in flour by hand.
- Divide batter between four ramekins. Place ramekins on a cookie sheet.
- Bake for 7-8 minutes or until the center does not jiggle. Immediately invert each ramekin on a plate and let sit for at least 10 seconds. Gently remove the ramekin by carefully lifting it up and letting the cake fall onto the plate.
- Serve immediately
Did you make this recipe?
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