Chocolate Molten Lava Cakes Recipe

Chocolate molten lava cake, topped with vanilla ice cream and garnished with fresh raspberries.

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4.78 from 9 votes

Chocolate Molten Lava Cakes Recipe

These Chocolate Molten Lava Cakes are rich, decadent desserts with a warm, gooey center that flows with every bite.

Prep Time10

Cook Time8

Rest Time10

Total Time28

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: cakes

Calories: 483kcal

Author: Andrea

Ingredients

1/2 cup unsalted butter (+1 tsp for ramekins)
4 tsp unsweetened cocoa powder
4 oz bittersweet chocolate OR semi-sweet chocolate, chopped
2 eggs
2 egg yolks
1/4 tsp vanilla extract optional
1/4 cup granulated sugar
2 tsp all purpose flour

Instructions

Preheat the oven to 450°F (230°C). Using 1 tsp. of butter, grease, and dust four 4 or 6-ounce ramekins with cocoa powder. Tap out the excess cocoa powder; set aside.
In a medium microwave-safe bowl, add ½ cup butter. Place in the microwave and melt. Whisk in the chopped chocolate until smooth.
In a separate medium mixing bowl, add the eggs. Add the vanilla (if desired) and sugar, whisk until slightly thickened, about 1 minute. Add the egg mixture and flour to the melted chocolate mixture; beat until combined.
Divide the cake batter between the prepared ramekins. Place in the oven and bake for 8-9 minutes. The tops should look set but still be jiggly. Remove from the oven and allow to cool for 1 minute before inverting the ramekins upside-down onto plates. Let the cakes sit for 10 seconds before lifting up the ramekins. Serve immediately, with ice cream, chocolate sauce, and fresh fruit.

Video

Notes

-You can add a dab of peanut butter, cookie butter, or Nutella into the middle of these for an even more decadent lava cake!

Molten Chocolate Lava Cakes are best served fresh, as storing them tends to affect the “lava” center, turning it into a regular chocolate cake. However, if you must STORE them, place them in an airtight container and refrigerate them for up to 2-4 days.

To FREEZE, wrap well in plastic wrap and store in an airtight container in the freezer for up to 1 month. When ready to bake, thaw at room temperature for 30 minutes to 1 hour and add 2-5 minutes to the bake time. To REHEAT baked cakes, warm them in the oven at 350°F (175°C) for 10-12 minutes.

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