Molten Lava Cake is a restaurant-worthy chocolate dessert that is a delicate chocolate cake on the outside with a rich, warm liquid chocolate center. It’s a showstopper but typically uses a few specialty tools and ingredients so it can be prohibitive for the home baker.
For this Two Medium Sized Ladies recipe, we’ve swapped out bittersweet chocolate for semi-sweet chocolate chips and prepared the cakes in a muffin tin instead of ramekins. There’s no sacrifice on taste and presentation so it’s a true pantry and budget winner. In just under 30 minutes from beginning to end, it’s decadent and delicious. Try it on your family, this one’s a keeper!
The key to success for molten lava cakes is a quick bake in a hot oven. The reason it’s cake-like on the outside and gooey in the middle is because most of the body of this dessert comes not from flour but eggs and egg yolks whipped with sugar. The thickness of the egg mixture folded together with the chocolate and just a touch of flour allows the cake to rise quickly but stay liquid in the interior. Just remember to remove these on time because they tend to burn quickly and overcook.
Molten Lava Cakes can be plated with other items for dessert or on its own because of the richness of chocolate-on-chocolate. You can make these individual serving desserts in under 30 minutes, but the key is to serve them hot or within a short time of removal from the oven.
Serves 6
Total time to make: 30 minutes
RECIPE: Molten Lava Cake
½ C unsalted butter
6 oz. semi-sweet chocolate chips
2 large eggs
2 large egg yolks
¼ C granulated sugar
¼ tsp salt
2 T AP Flour
Set oven to 450 degrees F. Butter and lightly dust with flour each well of a 6-well cupcake tin, tapping off the excess.
Combine butter and chocolate in a microwave-safe bowl and melt on chocolate chip setting or microwave for 30 seconds, then remove, stirring to combine ingredients. It might need another 15 seconds or so to fully melt the chocolate chips but do not overheat. Use the heat of the melted butter to help melt the chips as you stir.
In a second bowl or stand mixer combine eggs, egg yolks, sugar and salt. Beat on high until the mixture is thick, foamy and a pale yellow. This creates the body of the cake, so don’t stop mixing too early when it’s still liquid at the bottom. Let the mixture create body and volume.
Gently fold the chocolate mixture and flour into the egg mixture until incorporated. Try not to overmix. Then gently pour batter equally into cupcake tins. Put cupcake tin on a baking sheet for stability and place in hot oven.
Bake for 7-8 minutes and remove from oven. Cakes will be firm but a bit jiggly. Let cool one minute in the tins and as you do, slide a butter knife around the edges of each lava cake to loosen the edges. Gently invert the tin onto a large platter. Jiggle the tin to allow the cakes to slide out of the wells onto the platter. Let stand a few minutes, then serve individually and enjoy!
These Molten Lava Cakes are delicious on their own and quite decadent and this is one dessert that can impress without a garnish. However, if you want to add a bit of panache, sprinkle some powdered sugar on top and add a few fresh raspberries or strawberries for color, serve with a dollop of whipped cream or add your own special touch. The creativity of the presentation is up to you!