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This recipe for molten chocolate lava cake is incredibly simple to put together and is so impressive once it comes out of the oven. Cut into the cakes while still hot and the center will flow with melted chocolate lava!

Molten Chocolate Lava Cake with bite taken out with a fork

Molten chocolate lava cake, while sort of the cliche romantic dessert, just really never gets old. Jon Favreau reminded us of that in his impassioned rant in the movie “Chef.” Side bar, if you haven’t watched that movie, get to Netflix pronto. But let’s get real, warm chocolate cake with molten chocolate oozing out of the middle is possibly the actual definition of a sexy dessert.

Left side: raw eggs. Right side: melted chocolate.

A very traditional molten chocolate cake requires two recipes: a chocolate cake recipe and a ganache recipe. When using that method of making a lava cake, you put a piece of frozen ganache in the middle of the cake before you bake it and that is how the center gets molten. I am a fan of that method, it really is fairly simple to make.

However, I am a bigger fan of this method I am about to show you. This method for making chocolate lava cake, does not require a separate recipe for ganache. It is one simple cake recipe and bakes into a cake with a silky molten center! It makes this process so incredibly easy.

You don’t have to make a seperate recipe for ganache and you don’t have to wait for the ganache to get frozen. Just one simple recipe and it comes together super quickly!

Molten Chocolate Lava Cake with a bite taken out with a fork

The key to making this cake so molten, is that the cake recipe is very light and fairly unsturdy. The majority of the cake is melted chocolate, butter, sugar, and eggs. There is only a very small amount of flour to hold the structure.

You also bake these cakes at a very high temperature for a short amount of time. This process allows the outside to get firm and set while keeping the middle molten! It is magic cutting into these babies!

Check out the video tutorial to see how incredibly easy these impressive cakes are to make!

MORE RECIPES FROM BAKER BETTIE!

If you loved this delicious recipe, you might like to try another that’s perfect for Valentine’s Day!

Molten Chocolate Lava Cake with bite taken out with a fork
Yield: 6 Servings

Molten Chocolate Lava Cake

Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes

This recipe for molten chocolate lava cake is incredibly simple to put together and is so impressive once it comes out of the oven. Cut into the cakes while still hot and the center will flow with melted chocolate lava!

Ingredients

  • 150 grams (1 cup, 6 ounces) chocolate chips or chopped chocolate, I like to use bittersweet chocolate about 60%
  • 140 grams (10 tablespoons) unsalted butter, cut into pieces
  • 3 large whole eggs, room temperature
  • 3 egg yolks, room temperature
  • 180 grams (1 ½ cups) powdered sugar
  • large pinch of kosher salt
  • 60 grams (½ cup) all-purpose flour

Instructions

PREP

  1. Set out the eggs (3 whole eggs + 3 egg yolks) to come to room temperature.
  2. Dice the unsalted butter (140 grams/ 10 tablespoons) and set aside.
  3. Measure out the rest of the ingredients.
  4. Grease 6 oven-safe ramekins (each ramekin should hold 5-6 ounces) well with butter or non-stick spray. Note: If you are not baking these immediately, you should also dust the ramekins lightly with flour or cocoa powder to help prevent sticking.
  5. If baking immediately, preheat the oven to 450°F (232°C).

Make the Lava Cakes

  1. Place the chocolate chips or chopped chocolate (150 grams/ 1 cup) and the diced unsalted butter in a heavy bottom pot over low heat on the stovetop. Stir continuously until melted and completely smooth. Remove from the heat to cool slightly.
  2. In a large bowl, whisk together the eggs and egg yolks. Add the powdered sugar into the bowl and whisk until combined.
  3. Using a rubber spatula, slowly stream the melted chocolate mixture into the egg mixture while stirring continuously.
  4. Add the salt (large pinch) and all-purpose flour (60 grams/ ½ cup) into the bowl and stir just until combined.
  5. Divide the batter evenly among the prepared ramekins.
  6. If baking immediately: Bake for 12-13 minutes until the edges are set but the middle is still jiggly.
  7. If baking later in the day: Place a piece of plastic wrap loosely over the ramekins and refrigerate until ready to bake. Remove from the refrigerator 20 minutes before going into the oven to take the chill off the ramekins. Bake for 13-14 minutes until the edges are set but the middle is still jiggly.
  8. Immediately after coming out of the oven, place a plate over top of the ramekin and quickly (but carefully) flip the ramekin and plate over to turn out the cake.
  9. If desired, dust with powdered sugar, top with fresh fruit or vanilla ice cream. Serve immediately.

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© Baker Bettie
Category: All Recipes