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–+ servings

Chocolate Molten Lava Cake

Prep: 20 minutes
Cook: 10 minutes
Total Time: 30 minutes
Yield: 4 cakes
Course: Dessert
Cuisine: French
Calories: 430kcal
Author: Jessica Gavin
Impress that special someone with a classic chocolate molten lava cake recipe. Just 6 simple ingredients create a tender cake with oozy chocolate filling.

Ingredients

  • 9 tablespoons (126 g) unsalted butter, divided
  • 6 ounces (170 g) bittersweet chocolate, baking bars, chopped
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup (50 g) sugar
  • 1 pinch kosher salt
  • 2 tablespoons (18 g) all-purpose flour, plus extra for dusting ramekins
  • powdered sugar, for dusting

Special Equipment

Instructions

  • Preheat the Oven - Set the oven rack to the middle position. Preheat the oven to 450°F (232°C).
  • Prepare the Ramekins - Melt 1 tablespoon of butter in a microwave-safe dish, for about 30 seconds. Brush it on the inside of four 8-ounce ramekins. Lightly coat with flour and tap out the excess. Set the ramekins on a baking sheet.
  • Melt the Chocolate - In a double boiler, over simmering water, melt 8 tablespoons of butter with the chocolate. Whisk to combine until smooth, then remove from heat.
  • Combine the Ingredients - Using a stand mixer with the whisk attachment or hand-held mixer, beat the eggs and egg yolks, sugar, and salt at high speed until thickened and pale, about 3 minutes. Quickly fold the chocolate into the mixture. Fold in the flour until just combined.
  • Bake - Evenly divide the batter into the prepared ramekins. Bake on the baking sheet for 9 minutes, or until the sides are set, the tops slightly cracked, and the centers are slightly jiggly.
  • To Serve - Let the cakes cool in the ramekins for 1 minute. Run a knife or small spatula along the sides a few times to release.
    Cover each ramekin with an inverted dessert plate. Wear an oven mitt and carefully turn each one over, and let stand for 10 seconds. Use a spatula or knife to lift the corner of the ramekin and a gloved hand to lift and unmold the cake. Sprinkle with powdered sugar and serve immediately.

Notes

  • Do Not Over-Bake: I find that each additional minute will result in a noticeably less molten chocolate cake filling.
  • Make Ahead: Portion the batter in ramekins and cover with plastic wrap. Refrigerate for several hours before baking or up to 24 hours in advance. Bake straight from the refrigerator for 10 to 11 minutes.
  • Butter Substitute: Substitute coconut oil for the butter.
  • Make it Gluten-Free: Substitute all-purpose flour with gluten-free flour.

Nutrition

Calories: 430kcal | Carbohydrates: 26g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 253mg | Sodium: 37mg | Potassium: 10mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1100IU | Calcium: 30mg | Iron: 2.2mg
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