Easy molten lava cake, portioned and perfect for parties and gatherings or perhaps for a naughty midnight snack 😉. Take less than 10 minutes to prepare, no egg separation is required.
Nest time try this easy lazy cake filled to the brim with chocolate or may be this magical chocolate cake.
Simple chocolate cake with a chocolate volcano in the middle. Guys, this is the best chocolate lava cake recipe I've ever made. It is moist and cakey from outside with a gooey and saucy chocolate center. It is hard to believe how easy you can make such a decadent chocolate dessert.
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❤️ Why You'll Love It
- Making your own lava cakes is easy.
- Homemade chocolate molten cakes are cost effective and actually taste better.
- Talking about portioned desserts here! Can be halved or tippled easily.
- This recipe uses whole eggs, no need to separate egg yolks.
Not all chocolate lava cakes are born equal and I assure you, you'll fall in love with this one. It just tastes like you went to a restaurant and had a gourmet style lava molten cake. So addicting especially that it is so easy to make and can be made in advance!! How lovely is that?!!
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a bowl, add eggs, vanilla extract and sugar, beat till they are well mixed.
- Melt butter then add chopped chocolate to the hot butter and mix until it is smooth and creamy. Set aside for 3-4 minutes to cool down a bit.
- Pour in chocolate mix over the egg mixture and whisk to combine.
- Fold in the flour and a pinch of salt and mix until mixture is consistent.
- Butter ramekins and dust lightly with cocoa powder.
- Divide batter into ramekins then bake for 11 to 12 minutes. The cakes should come out solid on the outside and looks very liquid on the center, do not be tempted to bake it more.
💡 Tips
- It is better to melt butter on the stove especially if this is your first time. Place butter in a heavy saucepan and heat on medium low stirring occasionally until melted. You can melt butter in the microwave too, place butter in a microwave safe bowl and cover with a small plate. Heat butter on 10 seconds increments until melted. Butter can explode in the microwave creating a mess, talking from experience here, so you will need to keep an eye on it.
- Use good quality chocolate bar for rich chocolatey taste, 50-60% is best.
- The cakes will come out solid on the outside but looking very underbaked on the center, do not be tempted to bake it more.
- If you are baking one ramekin at a time, I would say 8 minutes is enough.
- Let the cake rest in the ramekins for 5 minutes before flipping into serving plates.
🍽️ Serve With
Dust with powdered sugar, add an ice cream scoop on top or a dollop of whipping cream… serve it in any way you like
⌛ Make Ahead
- Whip up a batch, portion, cover and refrigerate for up to 2 days.
- Pop one in the oven for 8 minutes and you'll have a freshly baked dessert darling to devour. Top it with a scoop of vanilla ice cream, Chocolate syrup, whipped cream, fresh fruits... whatever your heart desires.
🧺 Storage
Wrap lava cakes individually and tightly in plastic wrap and refrigerate up to 3 days. You will lose some of the lava though.
💬 FAQs
Cakes will be set on the outside with an oozing chocolate cake batter on the inside. However cake center will reach 165F while baking so it is completely safe to eat.
You can bake your cakes in a muffin tin pan, it should give you 6 lava cakes instead of 4 as they will be a but smaller.
📣 Related Recipes
- Rich and fluffy chocolate cupcakes topped with flavorful strawberry frosting and a luscious chocolate covered strawberry.
- Strawberry cheesecake cups, are an easy tasty bite to end any meal.
- This is the best healthy carrot cake recipe with a delicious yogurt frosting.
- Moist and tender date cake with a silky rich caramel sauce topped with chopped walnuts.
- Chocolate croissants are a favorite in every french pastry, here is how to make them with puff pastry.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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ou like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Chocolate Molten Cake
Ingredients
- 6 ounces bittersweet chocolate
- ½ cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 Tablespoons powdered sugar
- 3 Tablespoons all purpose flour
- A dash of salt
Instructions
- Preheat oven to 450F.
- Melt butter, add chocolate and mix well until chocolate melts and the mixture is smooth and silky.
- In a large bowl, beat eggs, vanilla extract and powdered sugar.
- Add the chocolate mixture to the egg mixture and mix well.
- Now mix in the flour and salt.
- Pour into two prepared ramekins and bake for 11 minutes only until the edges are solid but it is wiggly from the center.*
- Let it cool down for a minute and flip on serving plates, garnish with whipped cream on top or powdered sugar and fruits on the side or with a scoop of vanilla ice-cream.
Notes
- It is better to melt butter on the stove especially if this is your first time. Place butter in a heavy saucepan and heat on medium low stirring occasionally until melted. You can melt butter in the microwave too, place butter in a microwave safe bowl and cover with a small plate. Heat butter on 10 seconds increments until melted. Butter can explode in the microwave creating a mess, talking from experience here, so you will need to keep an eye on it.
- Use good quality chocolate bar for rich chocolatey taste, 50-60% is best.
- You might add ½ teaspoon of instant espresso to the chocolate -butter mixture to intensify the chocolate flavor even more.
- The cakes will come out solid on the outside but looking very underbaked on the center, do not be tempted to bake it more.
- If you are baking one ramekin at a time, I would say 8 minutes is enough.
- Let the cake rest in the ramekins for 5 minutes before flipping into serving plates.
- Serve with: Dust with powdered sugar, add an ice cream scoop on top or a dollop of whipping cream… serve it in any way you like.
- To store: Wrap lava cakes individually and tightly in plastic wrap and refrigerate up to 3 days. You will lose some of the lava though.
- Make ahread:
- Whip up a batch, portion, cover and refrigerate for up to 2 days.
- Pop one in the oven for 8 minutes and you'll have a freshly baked dessert darling to devour. Top it with a scoop of vanilla ice cream, Chocolate syrup, whipped cream, fresh fruits... whatever your heart desires.
- Please check the nutrition disclaimer policy.
Nutrition
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First published Jun 28, 2018 . Last updated February 3, 2022 with important tips, clear step by step instructions and readability.
Lucia
Hi Amira,
Thank you for sharing this recipe. Quick question: what size ramekin do you use?
All the best,
Lucia
Amira
These were 6oz, hope this helps Lucia.
Hina Munawar
One of the easiest recipes ever. Thanks for sharing
Amira
Thanks Hina, I hope you'll like it.