Go Back
+ servings
Chocolate lava cake on a white plate dusted with powdered sugar.
Print Recipe
4.75 from 4 votes

Chocolate Molten Cake

Easy molten lava cake, portioned and perfect for parties and gatherings or perhaps for an after dinner dessert. Take less than 10 minutes to prepare, no egg separation is required.
Prep Time9 mins
Cook Time11 mins
Restime time:5 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Diet: Halal
Servings: 4 servings
Calories: 540kcal
Author: Amira

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.

Video

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

Calories: 540kcal | Carbohydrates: 32g | Protein: 7g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 55mg | Potassium: 299mg | Fiber: 4g | Sugar: 22g | Vitamin A: 919IU | Calcium: 52mg | Iron: 3mg