Chocolate molten lava cake

Making Chocolate Molten Lava cakes is super simple and they taste amazing.  A rich dessert that everyone loves.  Serve it warm fresh from the oven and topped with ice cream for an ooey gooey sweet treat.

I got this recipe from my baby sister, she makes this dessert anytime she has another couple over – as it makes four! Personally I double it and make 8 – refrigerating the final two (since there are 6 of us) and baking them the next day for “lunch” when the kids are in school!

That’s one of the best parts of this dessert – you can totally make it ahead of time – and just leave the filled ramekins in the fridge until your ready to bake (just let them warm up a bit before throwing them into the hot preheated oven)!

AND even better? You can personalize them by adding FILLINGS! So when I make a batch I let each kid pick what they want theirs filled with – Often I just go for the classic, but every once in a while I feel like something different! Peanut butter, Nutella and Caramels are our go-to’s – I’d recommend using a homemade caramel since the kraft don’t really melt in the oven well in just 17 mins.

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Chocolate molten lava cake

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

These chocolate molten lava cakes are super easy to make and taste amazing

Course: Dessert

Cuisine: French

Keyword: chocolate lava cakes, lava cake, molten lava cake

Servings: 4 7 oz ramkins

Calories: 732 kcal

Author: Ashlee Marie

Ingredients

• 6 oz Semi Sweet Bakers Chocolate
• 6 oz Butter chopped *and additional butter for ramekins
• 3 eggs
• 1/2 C granulated sugar
• 1/3 C all-purpose flour

US Customary - Metric

Instructions

1. Melt the chocolate in a double broiler.
2. in another bowl mix the eggs and sugar till it turns slightly whitish.
3. Butter four 7 oz ramekins.
4. Once the chocolate is completely melted take it off the heat and add the butter and stir till melted together.
5. Then add the egg mixture and stir together with a spoon until combined.
6. Next add the flour and stir.
7. Pour evenly into buttered ramekins. They can be made ahead of time.
8. Place on cookie sheet.
9. Bake at 350 for 17-20 min. Baking time varies on location and oven so you have to go by look to make sure they come out in a perfect mound without spewing.
10. They should be firm an inch all the way around. Then the center gives a slight jiggle.
11. Flip over onto a plate, or bowl. Carefully pick up and the cake should come out with ease.

Recipe Video

The ice cream is a MUST for me as it’ helps “lighten” the richness of the cake and gooey center.  And yes I just said ice cream lightens – you guys I’m a rich, dense, heavy eater – this is about as light as it gets for me – BAHAHAHAHA.  Of COURSE I like it with my Hot Fudge – or Caramel sauce – or even my berry coulis!