This recipe chocolate molten lava cake makes four individual perfect lava cakes. A chocolate cake with a melted gooey chocolate centre. This dessert is made by hand, is easy to do, and uses just six ingredients.
WHY YOU’LL LOVE THEM
Done by hand. No need for fancy equipment, everything is done by hand.
They use simple ingredients. This recipe only needs six ingredients.
Molten chocolate centre. These lava cakes bake up perfectly with a super melted chocolate centre.
INGREDIENTS
- Butter - This recipe use salted butter.
- Chocolate- It uses semi sweet baking chocolate.
- Eggs- The recipe uses two large eggs and two egg yolks. At room temperature.
- White sugar
- Flour- All purpose flour is best.
- Powdered sugar- This is optional, I like to sift some on top of the baked cakes.
STEP BY STEP INSTRUCTIONS
(Full recipe below)
Preheat the oven to 450F.
Generously butter four ramekins (or oven safe small bowls). Then lightly flour the ramekins, shaking out the extra. Set aside.
In a medium sized microwave safe bowl, add the butter and chocolate. Microwave in 20 second increments, stirring in between, until fully melted. Set aside.
In a large bowl add the eggs, egg yolks, and white sugar. Vigorously whisk until light in colour and frothy. This takes a good 3-4 minutes.
Add in the melted butter/chocolate and flour. Fold together with a spatula.
Add the floured ramekins onto a baking sheet.
Divide the chocolate lava cake batter evenly into the ramekins.
Bake in the oven for 11 minutes. You can tell they are done when the edges are stiff and the middle only has a slight wobble to it.
Let the cakes sit for one minute.
Then carefully (they will be hot) flip the ramekins onto a plate to get the cakes out. Sift powered sugar over the cakes.
Serve immediately. The longer the cakes sit the more the middle will stiffen.
FREQUENTLY ASKED QUESTIONS
STORING
These cakes do not store well and should be served and eaten immediately after baking. The longer they sit, the more the centre stiffens, and you lose that lava cake filling.
Why does my cake not melted inside?
If the cake is cooked all the way through it means it was over baked in the oven or sat out too long before eating.
Why does it taste eggy?
These cakes should not have an egg taste to them. If they do it means you did not whisk the eggs and sugar long enough.
If you make these chocolate molten lava cakes please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Chocolate Molten Lava Cakes
Equipment
- large and medium bowls
- 4 ramekins or oven safe bowls
- whisk
- spatula
Ingredients
- 6 oz semi sweet chocolate
- 1/2 C salted butter
- 2 large eggs at room temperature
- 2 egg yolks at room temperature
- 1/4 C white sugar
- 2 tbsp all purpose flour plus extra for dusting the ramekins
- powdered sugar for topping
Instructions
- Preheat oven to 450 F.
- Generously butter four ramekins (or oven safe small bowls). Then lightly flour the ramekins, shaking out the extra. Set aside.
- In a medium sized microwave safe bowl, add the butter and chocolate. Microwave in 20 second increments, stirring in between, until fully melted. Set aside.6 oz semi sweet chocolate, 1/2 C salted butter
- In a large bowl add the eggs, egg yolks, and white sugar. Vigorously whisk until light in colour and frothy. This takes a good 3-4 minutes.2 large eggs, 2 egg yolks , 1/4 C white sugar
- Add in the melted butter/chocolate and flour. Fold together with a spatula.2 tbsp all purpose flour
- Add the floured ramekins onto a baking sheet.
- Divide the chocolate lava cake batter evenly into the ramekins.
- Bake in the oven for 11 minutes. You can tell they are done when the edges are stiff and the middle only has a slight wobble to it.
- Let the cakes sit for one minute.
- Then carefully (they will be hot) flip the ramekins onto a plate to get the cakes out. Sift powered sugar over the cakes. Serve immediately. The longer the cakes sit the more the middle will stiffen.powdered sugar
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