A few weeks ago I shared these Dark Chocolate Cupcakes with Raspberry Buttercream Frosting and thought of them as the ultimate Valentines dessert, well I change that to – we have a tie. Really there are so many amazing desserts out there that are perfect for Valentines Day but chocolate must be incorporated and red berries or cherries are a definite bonus. So, Valentines breakfast anyone? Okay just kidding, not really what I’ll be eating for breakfast but I could eat this anytime of day – but I’ll save the best for after dinner.
I made these a few times and I personally like the added touch of a little bittersweet chocolate but if you want them a little more mild then feel free to use all semi-sweet chocolate. I think the slightly deeper, dark chocolatey flavor pairs well with a vanilla ice cream or sweet whipped cream topping, and raspberries of course! Strawberries would be equally as good here so use what you’ve got. And maybe I’m crazy but even maraschino cherries sound good with this, so if you can’t find fresh fruit maybe serve a few of those alongside the ice cream. Happy Valentines Day everyone! Make these perfectly decadent Molten Chocolate Lava Cakes today and indulge a little, it’s a holiday!
Molten Chocolate Lava Cakes
Did you make this recipe? Leave a review.
Yield: 6 jumbo muffin size cakes
Ingredients
- 4 oz semi-sweet chocolate , roughly chopped
- 2 oz bittersweet chocolate , roughly chopped
- 3/4 cup (168g) unsalted butter, diced into 1 Tbsp pieces, plus more butter for pan
- 1 1/2 cups (190g) powdered sugar
- 1/8 tsp salt
- 3 large eggs
- 3 egg yolks
- 1 tsp vanilla extract
- 1/2 cup (70g) all-purpose flour
- Vanilla ice cream , sweetened whipped cream, raspberries, chocolate sauce or caramel sauce for serving
Instructions
-
Preheat oven to 425 degrees. Butter 6 wells of a jumbo muffin pan or six 6 oz. ramekins with softened butter (cover well you don't want these to stick), set aside.
-
Place chocolate and butter in a medium microwave safe mixing bowl and heat in microwave in high power for 30 seconds, remove and stir. Return to microwave and heat 30 seconds longer, stir well. If it's still not melted continue to heat in 15 second intervals until melted. Let cool slightly. Stir in powdered sugar and salt (it will be thick at this point) then mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated). Stir and fold in flour until combined. Divide batter among prepared muffin wells, filling each about 2/3 full (about 1/2 cup in each. If using custard cups transfer them to a baking sheet to bake). Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes. Remove from oven and cool 1 - 2 minutes (run a knife around edge if they don't seem loose), invert onto a cutting board or other rectangular surface then transfer to dessert plates and top as desired, serve warm.
-
Recipe source: adapted from Kraft
Leslie: I love lava cake, especially when is topped with vanilla ice cream. It helps cut the sweetness back a little. Hah, now I want one. February 14, 2016 at 1:30am
Laura Dembowski: I’d take one of these for breakfast :) they are perfectly gooey. February 14, 2016 at 6:12am
Tasbih @ Cleobuttera: Oh my Jacklyn! Your lava cakes look absolutely scrumptious! And guess what?! We are twining on the same exact recipe. I just posted my take on Kraft’s lava cake recipe yesterday! Isn’t it THE best! I’ve tried so many lava cakes, but this just has to be my absolute favorite. SO easy to make & tastes flawless. And now that you’ve posted it, only confirms the fact that it is indeed the best out there. I know how high your standards are when it comes to food 😉 February 14, 2016 at 7:06am
Jaclyn: Hi Tasbih – Funny how that happens! I noticed Sally from Sally’s Baking addiction posted a lava cake this week as well! And thanks for the kind words! February 15, 2016 at 10:20pm
Kayle (The Cooking Actress): These are my FAVORITE! Your lava cakes are super gorgeous and the darker the chocolate the better, in my opinion! February 14, 2016 at 5:12pm
Amy Head: Enjoy your creativity and healthy I. One February 14, 2016 at 6:34pm
Kelly: These look and sound heavenly, yum!
xx Kelly February 14, 2016 at 9:39pm
Victoria@Mellow Kitchen: heh, it very beautiful and delicious. it very suitable for valentine’s day February 14, 2016 at 10:13pm
Amber: Since there is so little flour in these, do you think I could use a gluten free flour with similar results. These look amazing! I would love to be able to make them! February 15, 2016 at 9:17am
Jaclyn: I can’t say for sure because I know gluten-free flour doesn’t always sub. perfectly. If you don’t want to risk it you could try a flourless version like these here: http://www.seriouseats.com/recipes/2013/03/flourless-chocolate-lava-cake-recipe.html February 15, 2016 at 1:52pm
Amber: Thanks so much. I will give these a shot! February 15, 2016 at 1:54pm
Colomba: Hi, thanks for the recipe. I’ve made them quite a few times but I tend to avoid them now as they’re so unhealthy… Do you know of any ingredients I could replace to make it less unhealthy?
Thanks xx February 15, 2016 at 10:38am
Jaclyn: You could try these that Taylor shared they look healthier: http://www.foodfaithfitness.com/chocolate-lava-cake-recipe/ February 15, 2016 at 1:50pm
Grace | Gracefully Baking: Those look absolutely delicious!!! Your photos are absolutely stunning-i just want to reach in and grab a lava cake and stuff it in my mouth!!! Great Job!!! February 16, 2016 at 7:45pm
Jaclyn: Thanks for the compliment :)! February 17, 2016 at 9:34am
Michelle @ Modern Acupuncture: This looks just what I need for my cozy Friday night in :) Delicious! February 26, 2016 at 11:06am
Ashli: I made these this morning, I used stevia instead
and they were delicious! Thanks for the inspiration! March 4, 2016 at 5:45am
Jaclyn: I’m glad to hear they work with Stevia as well! Thanks for your review Ashli! March 4, 2016 at 9:46am
Jane DeCoste: Is it possible to make ahead & serve the next day? Thanks, Jane July 14, 2016 at 2:12pm
Stephanie: My 2 1/2 year old son kept asking me for cake tonight. My husband and I are trying to stop bringing junk and sweets into our house, so of course I’m seriously craving sweets. Lol I gave in and Googled “easy cake recipes”, and I found this. SO easy and so yummy! And now I have an excuse to make macarons with the egg whites! :P Thank you! August 5, 2016 at 7:25pm
Jaclyn: I’d never win that battle :). I’m glad you found and tried this recipe Stephanie and I’m happy to hear you enjoyed it too! August 6, 2016 at 10:30am
Kay J: If you will use Baker’s Joy spray on your pans they WILL NOT stick! Use it for every baking project. August 18, 2016 at 8:24am
Lauren: How long would you bake this if using a normal size muffin pan? I do not have jumbo September 7, 2016 at 4:39pm
JeremyMak: 425F or 425C ?? September 18, 2016 at 1:28am
Jaclyn: 425F. For future reference all of the recipes I share are in Fahrenheit. September 18, 2016 at 12:28pm
Haya: Hi! I was wondering if you could make this cakes in a cupcake pan since it is what I have with me right now, or should I buy a pan? October 22, 2016 at 9:43am
Amy: These turned out amazing! I had extra after the 6 large muffin ones so I put it into 3 average size silica muffin cups. They were all excellent. Thanks for the recipe! January 12, 2017 at 2:24pm
Jaclyn: I’m so glad you liked them Amy! Thanks for your comment! January 12, 2017 at 10:36pm
Patricia: Hi, I used granulated sugar instead of powered sugar. Is that the reason why I could get the lava inside ? January 23, 2017 at 1:41pm
Zorisa: Tried it, loved it! February 11, 2017 at 1:24pm