Molten Chocolate Lava Cakes take just 20 minutes to make and bake but they taste like a fancy-pants dessert.
These little cakes have been in my back pocket for at least ten years now. If you know me you have probably eaten a molten chocolate lava cake at our house at least once. And if you don’t know me, don’t you wish you did?
It is amazing sometimes how simple a restaurant-quality dessert can be. The original recipe for these cakes makes two of them. I think my record for the number of cakes I have made at once is 12. All you have to do is multiply the recipe. And these cakes are so quick and simple to make that I whip them together after dinner.
The other great thing about molten chocolate lava cakes is that they can be served in the baking dish and you can top them to match the holidays. I have topped them with: peppermint ice cream (Christmas), whipped cream and raspberries (Valentine’s Day), vanilla ice cream and crushed Heath bars (any occasion) and Bailey’s ice cream (St. Patrick’s Day or my husband’s birthday).
I do normally serve them in the ramekin they have baked in but I inverted one onto a plate so you could really see what the baked cake looks like with the molten chocolate center. OH my gosh they are so good!
Tips for making Molten Chocolate Lava Cakes:
- I always use a Ghirardelli bittersweet chocolate bar for these cakes – found in the baking aisle at the grocery store
- I use white ceramic ramekins to bake these chocolate lava cakes (they can be 4 or 6 ounces in capacity)
- The cakes are finished when they are puffed and started to crack on top
- Place the cakes in their baking dishes onto plates, top with a scoop of ice cream and serve warm
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Molten Chocolate Lava Cakes
Ingredients
- 2 oz bittersweet chocolate I use a Ghirardelli bar - found in the baking aisle
- 4 1/2 tbsp unsalted butter
- 2 large eggs
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat oven to 450 degrees F with the oven rack set in the lower third of the oven.
- In a large microwave-safe bowl combine the butter and chocolate. Be sure and cut the butter into smaller pieces and break the chocolate into smaller pieces. Microwave on high power for 60 - 90 seconds until the butter is completely melted. Whisk to combine the melted butter and chocolate.
- In a separate smaller bowl combine the eggs and sugar. Whisk until the mixture is looking frothy.
- Slowly stream the egg and sugar mixture into the melted butter and chocolate mixture. Stir with a spatula until completely combined.
- Sift the flour and salt into the bowl with the chocolate batter. Stir until no streaks of flour remain.
- Grease the ramekins and divide the batter evenly between the two. Bake for 10 - 12 minutes, or until the tops of the cakes are puffed up.
- Remove from oven and place the ramekins on plates. Allow to rest for about five minutes and serve warm.
Dannii says
Oh I adore these lava cakes and I think I am going to have to make these on Valentine’s Day.
Sandi says
This chocolate cake looks perfect for Valentine’s Day celebrations!!
Bintu | Recipes From A Pantry says
Ooh yes I definitely do wish I knew you – these look absolutely delicious! They would certainly be popular in my household.
Lisa Huff says
I probably shouldn’t have looked at this while I was hungry. I am drooling! This has my name written all over it. LOVE lava cakes!
Veena Azmanov says
I adore lava cakes.. All that soft goodness in the middle! I love mine warm with ice cream or vanilla pastry cream. Oh I must make this for Valentine’s Day!
Denise says
I baked these tonight after seeing them earlier today. I am NOT a baker and these were so easy and fun to make. My 8 year old enjoyed helping! We all enjoyed eating the finished product.
foodtasticmom says
I love getting comments like this – but it’s even better from a friend! I’m glad you both enjoyed them 🙂
Celia (Chicago Jogger) says
Yummy… I’ve never made cakes like this as home. Looks delicious 🙂
Ef Requirements says
These were incredibly tasty. Im talking about better than dominos lava cakes. I made them in a standard muffin tin. It filled four of them. 8 minutes seems to be the right time
foodtasticmom says
Good to know these can be made in muffin tins – I’ve never tried that. Thanks so much for the tip!
2pots2cook says
So beautiful ….
foodtasticmom says
Thank you!
Elaine Benoit says
Chocolate lava cakes have to be in my life more! I think of having this cake at a holiday or special occasions. Your recipe looks perfect and delicious. Love the addition of the fresh raspberries!
foodtasticmom says
They need to be in everyone’s life more! 🙂
Nicole Tingwall says
These are some of my favorite desserts to make!e them for valentines day, too!
foodtasticmom says
Great minds think alike 🙂
Shanika says
This Lava Cakes looks so moist and delicious! Perfect for any chocolate lover!
foodtasticmom says
I agree!
Tisha says
These are amazing! Love the gooey inside!
foodtasticmom says
Thanks very much Tisha!
Brandon says
Mmm look at that chocolate. So delish!! I just want to dive right in 😀
foodtasticmom says
Thank you Brandon!
Sheryl says
mmm. . .this looks yummy.
foodtasticmom says
Thank you – they are 🙂
Steph says
Looks great! If I greased and floured the ramekins, do you think they would do well if I turned them out onto a plate? I assume that’s what the person who made them in muffin tins did!
foodtasticmom says
I have turned them out on plates before and it worked fine!
Kara says
Is there any way to make these in advance? If I did, what would be best way to warm them up so chocolate is still gooey? Or is that not a good idea? Thanks! Thanks
foodtasticmom says
You can make the cake batter up to one day in advance. Cover it tightly and refrigerate, then take it out about an hour before you want to bake the cakes. I have done this before. I definitely would not bake them ahead. Enjoy!