Molten Lava Cakes - soft and rich cakes with gooey fudgy center. A classic and most impressive indulgent dessert!
If you need a dessert for a special occasion, you need to try my Triple Chocolate Mousse Cake or my Chocolate Mousse for Two.
MOLTEN CHOCOLATE LAVA CAKES
Special occasions call for special desserts. Of course, chocolate has to be involved. This time, I went for a baked dessert. These Molten Chocolate Lava Cakes are quite easy to make. I am sharing a simple trick that will ensure they just pop right out of the baking ramekin. If you follow the instructions, your lava cakes will be fluffy on the outside and gooey in the center. Just like it should be.
How to make Lava Cakes?
- Start with making the coating mixture. Whisk melted butter with cocoa powder, then coat the ramekins well. Set them on a baking sheet.
In a medium bowl, place chocolate and top with butter. Microwave in 10-second intervals, until the butter is melted and covers the chocolate. Let sit. Do not stir.
In a medium mixing bowl, beat egg, yolk, sugar and salt until pale and thick, about 2 to 3 minutes. Whisk the chocolate until smooth.
Quickly add chocolate mixture into the egg mixture, add flour and fold everything together with a rubber spatula. Divide equally among the ramekins. Bake cakes for 12 minutes. Remove from oven and let stand 1 minute.
Cover each ramekin with a plate you will be serving it on. Let stand 1 minute. Flip the plate and keeping the ramekin upside down on the plate, let stand 1 minute. Tap gently and pull the ramekin out.
Serve immediately garnished with whipped cream or dusted with powdered sugar.
- Once you have the batter ready, divide it equally among the ramekins and set them on a baking sheet for stability.
- Bake for 12 minutes. They will come out slightly puffed up but will start falling as soon as they are out of the oven. Just like souffle.
How to remove Lava Cakes from ramekins?
Place a plate on top of the ramekin. Flip it upside down. Gently remove the ramekin. It should be easy thanks to coating it previously with cocoa and butter mixture. After you flip them onto a plate, you will see the center is soft and gooey. Then you know you are in for a real treat!
Brake a little piece off and the chocolate lava will pour out slowly, leaving you speechless. In fact, there are no words needed when this dessert is served. Only a spoon.
MORE CHOCOLATE DESSERTS:
Note: Please, read the whole recipe first before making the cakes.
Molten Lava Cakes
for the cakes:
- 4 tablespoon unsalted butter cut up
- 3 oz . semi-sweet chocolate I used Hershey's Special Dark
- 1 large egg
- 1 large egg yolk
- 3 tablespoon granulated sugar white
- pinch of salt
- 1 tablespoon all-purpose flour
for greasing the pans:
- 1 tablespoon butter melted, cooled
- 1 tablespoon cocoa powder
- In a small measuring cup or a ramekin, mix melted butter. Coat two 8oz. ramekins with the mixture.
- Preheat oven to 450 degrees F.
- In a medium bowl, place chocolate and top with butter. Microwave in 10 second intervals, until the butter is melted and covers the chocolate.
- Let sit. Do not stir.
- In a medium mixing bowl, beat egg, yolk, sugar and salt until pale and thick, about 2 to 3 minutes.
- Whisk the chocolate until smooth.
- Quickly add chocolate mixture into the egg mixture, add flour and fold everything together with a rubber spatula.
- Divide equally among the ramekins.
- Place ramekin onto a baking sheet.
- Bake cakes for 12 minutes.
- Remove from oven and let stand 1 minute.
- Cover each ramekins with a plate you will be serving it on. Let stand 1 minute.
- Flip the plate and keeping the ramekin upside down on the plate, let stand 1 minutes. Tap gently and pull the ramekin out.
- Serve immediately garnished with whipped cream or dusted with powdered sugar.
Should you double the recipe to make it in a bundt cake pan?
Hi Lexi! I've never made it in a bundt pan so I can't say how it will affect it. You can make it in ramekins!
Made this last night when I was craving something indulgent without too much mess. It turned out perfect and just blew my mind how simple it is. Serving size is just perfect, an indulgence for two. Sweet! Thanks heaps!
Emily @ Life on Food says
Love this! So cute in the little red hearts. Even though Valentine's Day is over I would will still share the love with these babies.
I love the adorable heart shaped ramekins, Anna! Your lava cakes are pure perfection. I'm dying over that molten, liquid middle!
Awww! Heart-shaped cakes! I love it. 🙂 And they look like they have the perfect ooziness!
We got hamburgers at lunchtime when it was totally empty and watched movies at home after that. It was great! 😀
These look fabulous! I cannot wait to try them!
Thank you, Elizabeth!
Amanda @ Once Upon a Recipe says
These are molten lava perfection!
Without a doubt, the dessert of my dreams. I love that yours are so easy, Anna! With raspberries and whipped cream or vanilla ice cream, pure heaven!
Thank you, Georgia!
These are so perfect for Valentine’s Day! In as far as celebrating it, well...the hubby has to work! Blah! And the little ones and I are going to eat all the chocolate. 😀
lol Thanks, Kate!
These look fantastic, Anna! I love molten lava cakes and how cute are they made in those heart shaped Le Creusets!
Thank you, Jessica! I couldn't help myself. 🙂
Sylvie Shirazi says
A cozy evening at home with a nice chocolate dessert sounds pretty perfect to me!
Hi, Anna!! Luv your heart-shaped molten lava cakes!! The oven, has to be preheated? And the baking temperature, 375F, right? Thanks for sharing!! 😀
Love the cocoa tip. I've dusted flour off my chocolate cakes way too many times! I honestly think the sight of lava cakes being split open is one of the best visuals in the dessert world. Have a great Valentine's Day!
It is really life-changing for a baker! I love it! Thank you, Lily!
These are beautiful!! We're going out to dinner tomorrow and sticking at home on Friday 🙂
Mark Behee says
We eat this out a lot and have always wanted to try it. Dusting with cocoa is a great tip. Thanks for sharing
Thank you, Mark!