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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- 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.