These Molten Chocolate Lava Cakes are the ultimate decadent dessert! Individual chocolate cakes are baked until soft-set leaving you with a fudgy warm molten chocolate center and a rich brownie-like flavor.
Decadent Chocolate Lava Cake
These dramatic chocolate lava cakes are always an impressive dessert that are perfect for holidays or serving to company.
You’ll love that they are surprisingly so easy to make and you don’t need to plan extra time for a cake to cool or the extra hassle of preparing frosting.
Serve them warm topped with vanilla ice cream and a little hot fudge sauce for the ultimate flavor pairing, and for show-stopping dessert beauty!
After one taste you’ll realize this is truly a magical cake-recipe you definitely want to keep on hand!
Molten Chocolate Lava Cake Recipe Ingredients
- 6 oz bittersweet chocolate, chopped
- 3/4 cup (168g) unsalted butter, diced into pieces
- 1 1/4 cups (150g) powdered sugar
- 1/8 tsp salt
- 3 large eggs
- 3 egg yolks
- 1 tsp vanilla extract
- 6 1/2 Tbsp (62g) unbleached all-purpose flour
How to This Make Chocolate Lava Cake Recipe
- Preheat oven to 425 degrees. Generously grease six (6 oz.) ramekins, set on a baking sheet.
- Heat chocolate with butter in double boiler over set over pot of simmering water until melted. Let cool about 5 to 10 minutes.
- Stir in powdered sugar and salt (it will be thick at this point) then mix in eggs, egg yolks and vanilla.
- Fold in flour until combined.
- Divide batter among prepared ramekins, filling each about 2/3 full.
- 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 edges to ensure they are loose, then invert onto dessert plates and serve.
- Only use good quality chocolate baking bars not chocolate chips. Chocolate chips have added stabilizers they will alter the texture of the cakes.
- Grease the ramekins with a fair amount of butter for easier removal. Also don’t skip running a knife along their edges before inverting so they transfer with ease.
- Remove the cakes from the oven when they look under-baked. This is one dessert that shouldn’t cook and set all the way through.
How to Make Chocolate Lava Cake in Muffin Pan
- I’ve also made these using a jumbo muffin pan with 6 wells.
- Follow directions as listed then filling each well about 2/3 full and bake as directed.
- Let cool for 1 to 2 minutes, then loosen edges and invert muffin pan onto a cutting board. Then from there transfer to individual serving plates.
I haven’t yet tested them using a standard size muffin pan but that should work fine as well. Only fill each 2/3 full (you should get more like 8), then reduce bake time by a few minutes.
Can They Be Reheated?
- I don’t recommend reheating. They are best served shortly after preparing for a warm velvety molten center.
- But however if you happen to have a few left and don’t want them to go to waste store them in the fridge for up to 3 days.
- When almost ready to serve reheat in a 350 degree oven set on a parchment lined baking sheet (about 8 minutes).
- Do not attempt to use the microwave to reheat or they’ll become quite dry and the texture changes drastically.
Optional Topping Suggestions
- Ice cream: Vanilla, strawberry or chocolate are good options.
- Whipped cream: Let the molten lava cakes cool a little longer so it doesn’t melt on contact.
- Fresh fruit: Strawberries or raspberries are best.
- Sauces: Try chocolate fudge sauce or caramel sauce if you want them even more delectable!
- Powdered sugar: This is a good option if you don’t want all that excess but still want to dress them up a little.
- Coconut: You can’t go wrong with the chocolate coconut combo.
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Molten Chocolate Lava Cakes
- Preheat oven to 425 degrees. Butter six (6 oz.) ramekins and transfer to a baking sheet (or butter 6 wells of a jumbo muffin pan). Lightly dust with a little flour, shake out excess.
- In a medium saucepan bring about 1-inch of water to a simmer over medium-high heat. Add chocolate and 3/4 cup butter to a heat proof glass bowl. Reduce heat to medium-low, set bowl over saucepan and stir constantly until chocolate and butter have melted. Remove bowl from heat, let rest 5 - 10 minutes until cool.
- Stir in powdered sugar and salt until well blended (it will be thick at this point).
- Mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated).
- Sift in flour then stir and fold mixture until combined.
- Divide batter among prepared custard cups or 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 edges to ensure they are loose, then invert onto dessert plates (if using a muffin pan invert onto a cutting board or baking sheet then transfer to individual dessert plates).
- Always serve warm shortly after baking. If desired serve with ice cream, whipped cream, or raspberries/strawberries if desired.
- Recipe updated 2/26/21.