Chocolate Molten Lava Cakes
These chocolate molten lava cakes are such an indulgent treat! Perfect for a special occasion, yet easy enough for every day. You’ll love the deep chocolate flavor and the warm liquid center!
The countdown is officially ON for Valentine’s Day!
Are you ready for it? Sadly I am still wrapping up a few loose ends… I think there will be just enough time for me to finish it all up though!
- The “kids’ class parties” kind,
- And the “romantic dinner at home” kind.
But these chocolate molten lava cakes definitely fit in to the second category!
WHAT ARE CHOCOLATE MOLTEN LAVA CAKES?
Chocolate molten lava cakes… drool!
Remember back in the 90’s when this dessert was EVERYTHING??
How could it not have been, and how could it not still be? I mean, what is better than an individual chocolate cake, so light it practically sighs when you put your fork into it? Spilling out a warm liquid center, so deep, dark, and chocolate-y??
It’s just so decadent. Sinful. Naughty. Sexy.
Choose your favorite adjective; I think they all describe these chocolate molten lava cakes so perfectly!
And the best part is, they couldn’t be easier to make! Just a few simple ingredients, stirred together, poured into ramekins, and baked. You can make this recipe in less than a half hour, with stuff you probably already have in your pantry. Quick and easy for a weeknight, yet fancy enough to make a big impression!
HOW TO MAKE CHOCOLATE MOLTEN LAVA CAKES
This recipe is made in individual portions, so you’ll need a set of 6 ramekins. Mist them lightly with non-stick spray.
Then melt chocolate and butter together (I like to do this in the microwave, but a double boiler would work well too!), and stir in the powdered sugar.
Next comes eggs: stir them in one at a time, along with some vanilla extract, and then fold in the flour, cocoa, and salt.
Transfer the batter to the prepared ramekins, and bake!
Be sure to cool the cakes for exactly 20 minutes before serving! Any less than that and they could break apart as you’re trying to unmold them; any more and the liquid center could cool and solidify. Timing is everything for this recipe!
HOW TO KNOW WHEN THEY’RE DONE BAKING
Because these cakes have a liquid center, you aren’t going to go with the usual toothpick test in the thickest part.
But you can toothpick them more towards the outside edge, and it should come out with a few moist crumbs clinging to it. At their centers, lava cakes should be wet.
And don’t forget about carry-over cooking! The cakes will continue to bake and set up as they cool.
CAN THESE BE MADE AHEAD?
Aside from needing to be exact with the cooling times, this is a pretty forgiving recipe, and it can easily be made ahead.
Just do everything but the baking, then stash the filled ramekins in the fridge (covered) until an hour or two before you’re ready to serve them.
Once they come up to room temperature, you can pop them in the oven and proceed with the rest of the recipe instructions.
The unbaked batter will keep in the refrigerator for several days.
CAN YOU FREEZE CHOCOLATE MOLTEN LAVA CAKES?
While it’s not ideal, these cakes can be frozen once baked. Just keep in mind that the reheating process can mess with the molten centers, so they might not be quite as good as they would be if you enjoyed them warm from the oven.
Wrap the cakes tightly and they’ll keep in the freezer for a few months.
When you’re ready to eat them, allow them to thaw to room temperature, and then gently reheat them in the microwave or in a warm oven. If they get too hot too fast, the liquid center could set up too firm.
Make these for your romantic date-night in!
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Chocolate Molten Lava Cakes
- 1/2 cup unsalted butter
- 2/3 cup bittersweet chocolate chips
- 1 1/2 cups powdered sugar
- 4 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons Dutch-processed cocoa powder, (dark cocoa)
- 1/2 teaspoon kosher salt
- 2 teaspoons powdered sugar, (for garnish)
- Preheat the oven to 350 degrees F, and mist six 4-ounce ramekins with non-stick spray.
- Place the butter and chocolate chips in a large microwave-safe bowl, and microwave in 30-second increments, stirring, until completely melted.
- Add the powdered sugar, and stir until smooth.
- Stir in the eggs and yolks, one at a time, until completely incorporated.
- Stir in the vanilla.
- Add the flour, cocoa, and salt, and stir until blended.
- Transfer the batter to the prepared ramekins, and bake for 16 to 20 minutes, or until set around the edges but still wobbly in the centers.
- Cool for 20 minutes, then invert the cakes onto serving plates and dust with powdered sugar.
Hi there, thank you I will try your recipe, for years I was struggling with make ahead version, I would make the batter and keep in the fridge, bring it to room temperature and put into ramekins, and bake it at 400F and disappointment.
The recipe I had worked perfect making from scratch and serve, but when hosting adult kids no one has patience LOL and they feel guilty that i am in the kitchen LOL
going to try your way, hope it will work.
because this is such a delight to have a chocolate lava cake
when do you put the chocolate in , I’m so confused
Please read step 2 of the recipe instructions.
Hi, I’m having a large party and need to make upwards of 40 cakes and will be using disposable paper baking cups (not cupcake liners), will I need to adjust time and temperature?
Thank you in advance,
I’m not really sure Amelia. I would advise that you test the recipe and see what works best with the baking cups you plan to use. Good luck!
So question, can I make the batter to take to a dinner party, grease the ramekins there, cook & serve? Will the batter hold?
I think that should work- since there isn’t any leavening there shouldn’t be a problem with doing that. Good luck!
Do you store the batter at room temperature or in the refrigerator? Also, how long will the batter hold? This recipe sounds and looks perfect and I want to serve it tomorrow to my guests.
Thank you very much.
Hi Linda! How far in advance are you thinking of making the batter? If it’s only a couple of hours, I’d say keep it at room temp. Much longer than that and it should probably go into the fridge. But you’d have to bring it back down to room temperature before baking it. Hope that’s helpful!
These look great! I wanted to know if I made them a day before serving would it be okay to store them in a container and reheat when I want to serve them?
Hi Michelle! It’s definitely preferable to bake them just before serving. I have not tried so I can’t say for sure, but I would worry that they might not be as liquid in the center if they’re cooled and then reheated. If you give it a try, will you let me know how that works out?
It didn’t ooze out like I thought but it was good
If it’s left at room temp too long, it won’t. You need to serve it warm from the oven. Glad you enjoyed!
I want to make these for a birthday but I have to make them the day before. Will the center still be running being that they will be room temperature. Any hints that you have would be appreciated. Thank you!!!
Probably won’t be liquid if you’re serving at room temperature. They’re meant to be served warm. Maybe if you reheat them gently?
I have heard that you can prepare the batter ahead of time and refrigerate it. Then when it is time to eat them, you can quickly pop the batter (room temp) into the oven for fast convenient lava cakes!
Yes, I do that often! Just make sure you allow the batter to come to room temp before it goes into the oven. Great tip!
These were perfect, and much easier and tastier than the King Arthur Flour lava cake, which I made yesterday.
I halved the recipe and filled 5 muffin cups. I subbed semisweet chips because that was what we had, and they still tasted great, although I think bittersweet will be even better. I’ll definitely make these again! Thank you!
So happy you liked the recipe Mindy! Thank you so much for the positive feedback!
still one of my all time fave desserts <3
Yay! Definitely mine too! Thanks Kayle!
I made these the other day for a friend’s birthday and we all loved them! It’s my first time trying to bake molten-anything but these turned out perfectly. One thing – the instructions never say when to add the vanilla. I’m a pretty experienced baker so I just threw it in with the eggs, but for someone less experienced this might be an issue. Just a thought!
Thanks again for the recipe!
Thanks for the heads up Lauren! That was definitely an oversight on my part. Going back in to correct it now!
There is nothing better than a really good lava cake, and it looks as though this one hits the mark! Can’t resist that melted chocolate.
These were perfectly molten in the center. I’m excited to make them again!
So happy you liked them Joanne! Thank you for the positive feedback!
I love this the mostest!
Molten chocolate cakes are me FAVORITE! These look lovely!
My all time favorite dessert!
Love lava cakes! These look amazing!
Lava cakes are the best!