Molten Lava Cake
This gooey Molten Lava Cake recipe is one you will want to make over and over again. The cake is rich and moist, with fudgy chocolate center that flows out like “lava” when you slice it. It’s the ultimate decadent dessert.
Servings: 6 Servings
Calories: 777kcal
Equipment
- 6 Ramekins
Ingredients
- 1 cup unsalted butter plus 1 tablespoon softened butter for greasing
- 8 ounces baking chocolate chopped
- 4 large eggs
- 4 egg yolks
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder plus extra for dusting
- Powdered Sugar, Vanilla Ice Cream and Chocolate Sauce optional
Instructions
- Preheat your oven to 450°F (230°C). Grease six 4-ounce ramekins generously with butter and dust with cocoa powder. Set aside.
- Melt the butter and baking chocolate together in a microwave-safe bowl, using 30-second intervals and stirring after each until smooth and fully melted.
- In a large mixing bowl, whisk the eggs, egg yolks, and granulated sugar until the mixture is pale and fluffy, taking about 2-3 minutes.
- Combine the melted chocolate mixture, vanilla extract, and salt into the egg mixture, stirring until well mixed.
- Gently fold in the flour and cocoa powder until just combined.
- Evenly distribute the batter among the prepared ramekins about ¾ of the way full. Place the filled ramekins on a baking sheet.
- Bake for 10-12 minutes, or until the cake edges are set but the centers remain soft.
- Allow the cakes to cool in the ramekins for 1 minute. Place a small plate over each ramekin and carefully invert it to release the cake. Let the cake sit for a few seconds before removing the ramekin.
- Serve each cake topped with a scoop of vanilla ice cream, a drizzle of chocolate sauce, and a dusting of powdered sugar if desired. Enjoy!
Video
Notes
- When filling the ramekins, leave some space at the top to allow the cakes to rise while baking. This prevents overflow and ensures a perfectly baked molten center.
- Keep an eye on the cakes towards the end of the baking time. The edges should be set, but the centers should remain soft and slightly gooey for that classic molten lava cake texture.
- These decadent chocolate cakes pair beautifully with a scoop of vanilla ice cream, fresh berries, or a dusting of powdered sugar for added sweetness and presentation.
- If you have any leftover molten chocolate cakes, allow them to cool completely before storing them in an airtight container in the refrigerator. They can be refrigerated for up to 2-3 days.
- To reheat the molten chocolate cakes, place them in the microwave for about 20-30 seconds until warmed through. Be cautious not to overheat them to preserve the gooey center.
Nutrition
Calories: 777kcal | Carbohydrates: 71g | Protein: 12g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 159mg | Potassium: 415mg | Fiber: 7g | Sugar: 51g | Vitamin A: 1277IU | Calcium: 83mg | Iron: 8mg