Molten Chocolate Lava Cakes Recipe.

Molten Chocolate Lava Cakes Recipe

Molten Chocolate Lava Cakes Recipe.

Molten Chocolate Lava Cakes
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4.88 from 8 votes

Molten Chocolate Lava Cakes

Molten Chocolate Lava Cake has a distinctive melted chocolate center. Homemade lava cakes are so easy to recreate and taste even better! Served with powdered sugar, vanilla ice cream and berries.
Course Dessert
Cuisine American
Keyword chocolate lava cake
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 4 people
Calories 579kcal
Author Claudia Martinez
Cost $6-$8

Ingredients

  • 3 tablespoons all-purpose flour, plus more for ramekins
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 2 large egg yolks
  • 2 large eggs (whole eggs)
  • 6 ounces semisweet chocolate chips
  • 8 tablespoons unsalted butter, sliced and more butter

Instructions

  • Grease four 8-ounce ramekins* with butter and sprinkle them with flour, shaking off excess flour, just as you would a cake pan.
  • Place a mixing bowl over a medium saucepan with about a cup of water (the bowl should not be touching the water). In a bowl, mix 6 ounces semisweet chocolate with sliced ​​butter. Bring the water to a simmer and use a spoon to stir it together until the chocolate and butter are melted and mixed well, then carefully remove from the heat and set aside while you make the egg mixture.
  • Combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 teaspoon salt and beat with an electric mixer on high speed 5 minutes (using the egg beater or whisk attachment) until whisked and thick and light yellow.
  • Pour the warm chocolate mixture into the egg mixture with 1 teaspoon vanilla extract. Fold it in until mostly combined. Add 3 tablespoons all-purpose flour and stir until completely combined.
  • Divide among 4 molds and toss in oven at 450°C for 10-12 minutes (in a very hot oven) until the outsides are firm and dry and the centers are tender with the slightest jolt in the middle.
  • Cool for 1 minute and then gently loosen cakes with a small knife (if necessary). Immediately turn onto plates so as not to label. Sprinkle with powdered sugar and serve immediately.

Notes

For small pans: 4 ounces or non-stick muffin pan Makes 6 smaller cakes (bake 6-8 minutes). 6 ounces of ramekins makes 4 cakes (bakes 12 minutes) or 5 cakes (bakes 8-10 minutes)

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog FoodFourYou.com where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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9 Comments

  1. 5 stars
    Has anyone tried this recipe at high altitude? Or does anyone know how to adjust the recipe for successful high altitude baking? I SO want to make these and I live at 6000 ft above sea level. Any help will be greatly appreciated! Thank you.

  2. 5 stars
    I made these cakes today. They tasted delicious with a scoop of vanilla ice cream but I was hoping for more lava. I think I overbaked by a few minutes. Next time I will pay more attention to the notes at the end of recipe!

  3. 4 stars
    Bought the good chocolate. Recipe is simple and quick. Will watch my baking time next time as there was not much lava after 12 minutes. My mistake was also putting the ramekins on a pan that was already in the oven causing them to bake very quickly from the bottom. Next time Ill no better…. but good recipe and easy to make. Just needs some small details corrected on my part.

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