Easy Chocolate Molten Lava Cakes
There’s something undeniably magical about the moment a warm chocolate molten lava cake is cut open, revealing its gooey, rich center. This dessert is a perfect indulgence for any occasion, whether it’s a cozy dinner for two or a festive gathering. With just a few simple ingredients, you can whip up these delightful cakes that…
Servings: 5 servings
Ingredients
Ingredients
- 4 ozbittersweet chocolate
- 4 ozbutter
- 2 large eggs
- 1/2 cupsugar
- 2 Tablespoonsflour
- 1 teaspoonvanilla extract
- 1/2 teaspoonInstant coffee or espresso powder optional
Instructions
Instructions
- Preheat the oven to 400°F. Generously butter four 4‑oz ramekins and dust each with a little of the provided sugar; shake out any excess. Place the ramekins on a baking sheet.
- Chop or break the 4 oz bittersweet chocolate into smaller pieces. Put the chocolate and the 4 oz butter in a medium microwave‑safe bowl.
- Melt the chocolate and butter in the microwave in 30‑second bursts, stirring between each burst, until smooth. Let the melted mixture sit about a minute to cool slightly.
- In a large bowl, whisk the 2 large eggs and 1/2 cup sugar until the mixture is pale and slightly thickened.
- Whisk the slightly cooled chocolate‑butter mixture into the egg and sugar mixture until combined. Add the 2 tablespoons flour, 1 teaspoon vanilla extract, and, if using, 1/2 teaspoon instant coffee or espresso powder; whisk until the batter is smooth and uniform.
- Divide the batter evenly among the prepared ramekins.
- Bake on the baking sheet in the preheated oven for 10–12 minutes, until the edges are set and beginning to pull away from the ramekin but the centers remain jiggly.
- Remove from the oven and serve immediately from the ramekins.
Equipment
- Equipment
- 4 oz Ramekins
- 60% Bittersweet Chocolate
- Mixing bowls
Notes
Notes
To use semi-sweet chocolate:
Increase the chocoalte to 6 oz and reduce sugar to 1/4th cup.
To make low-carb/Keto:
Replace the sugar with powdered
erythritol
and replace the flour with
almond flour
or check out my
keto lava cakes here
.
To use different size ramekins:
Divide batter into 2-3 (6-8 oz) ramekins and bake 12-14 minutes or divide into 6 well-greased muffin cups and bake 10 minutes.
To freeze or make overnight:
make the recipe until the part where you place the batter into the ramekins then cover the ramekins and place in the fridge over-night. To freeze, cover the batter and freeze up to 2 weeks, thaw 30mins-1 hour then bake 5 minutes longer.
To use semi-sweet chocolate:
Increase the chocoalte to 6 oz and reduce sugar to 1/4th cup.
To make low-carb/Keto:
Replace the sugar with powdered
erythritol
and replace the flour with
almond flour
or check out my
keto lava cakes here
.
To use different size ramekins:
Divide batter into 2-3 (6-8 oz) ramekins and bake 12-14 minutes or divide into 6 well-greased muffin cups and bake 10 minutes.
To freeze or make overnight:
make the recipe until the part where you place the batter into the ramekins then cover the ramekins and place in the fridge over-night. To freeze, cover the batter and freeze up to 2 weeks, thaw 30mins-1 hour then bake 5 minutes longer.