Molten Lava Cakes
Dig in! We’re making extra fudgy molten lava cakes that melt in your mouth. These treats are truly special: just imagine cutting into a rich chocolate exterior to reveal a warm, gooey center. The best part is that they only take a few minutes to prepare and can be made ahead of time, making them perfect for any occasion!
Watch how we made them:
Recipe Tips
Mix the eggs and sugar until light & airy: This step is crucial in creating the perfect molten lava cakes. With an electric mixer, beat the eggs and sugar together until the mixture becomes thick, lightens in color, and has a glossy appearance. This usually takes about 5-7 minutes, but may take longer if you’re whisking by hand.
Use high quality chocolate: The better the chocolate, the richer the flavor! Our favorite chocolate brands include Ghirardelli and Guittard.
Texture: The best part about these lava cakes is that gooey center so you definitely don’t want to overbake them! We recommend baking the cakes for 11-13 minutes. The cakes are done when the edges are set and the center is slightly jiggly. Insert a toothpick into the outer edge of each cake. If it comes out clean, the cake is done.
Make Ahead: Keep the batter-filled ramekins in the fridge for up to 1 day, then bake just before serving.
Don’t forget about the toppings!
- A scoop of vanilla ice cream melting into the warm chocolate (YUMM!)
- A light dusting of powdered sugar
- Chocolate ganache: To make, heat 1/4 cup of heavy cream in the microwave and pour it in a bowl with 2 oz of chocolate. Cover the bowl for 5 minutes, allowing the hot cream to melt the chocolate. Then, whisk until smooth.
- A drizzle of caramel (click here for the recipe)
- Raspberry sauce
- Fresh berries
- Nuts
Tap the image to shop bakeware:
Molten Lava Cakes
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup semi sweet chocolate
- 1/4 cup + 2 tbsp granulated sugar
- 2 whole eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 tbsp all purpose flour
- Softened butter and cocoa powder to coat ramekins
Instructions
- Preheat the oven to 425℉. Butter and lightly dust the ramekins with cocoa powder. Tap out excess cocoa powder. Place the ramekins on a baking sheet.
- In the microwave or in a small saucepan over low heat, melt together the butter and chocolate.
- Using an electric hand mixer or by hand, beat the sugar, eggs, and vanilla until the mixture is thickened and pale in color. About 5-7 minutes.
- Add the warm chocolate to the sugar and egg mixture. Whisk together until combined. Add the flour and mix well.
- Evenly pour the batter into each ramekin. Bake for 11-13 minutes until the edges are set and the center is slightly jiggly. Serve immediately.
