Molten Lava Cakes are a rich and decadent dessert; a chocolate lover’s dream! Individual chocolate cakes with oozing molten centers.
These cakes are the perfect date night in, anniversary, special occasion, or Valentine’s dessert! My husband and I were introduced to molten lava cakes on a Caribbean cruise we took years ago. It’s one of those desserts that has you craving it until the next time you have it. Molten Lava Cakes are a single-serve chocolate cake that oozes with chocolatey goodness when you cut into it. It’s surprisingly easy to make and is so rich, chocolatey, and delicious!
Ingredients
What Type of Chocolate to Use?
I recommend good quality chocolate for this recipe. I used dark chocolate 72% cacao. If you are not a dark chocolate fan you can use semi-sweet chocolate. Chocolate chips can also be used such as Ghiradelli.
How to Make Molten Lava Cakes
- Grease ramekins. Heavily grease with nonstick cooking spray then dust with cacao powder (this helps prevent cakes from sticking).
- Melt the chocolate. In a small bowl, melt chocolate and coconut oil in the microwave. Use the melting function or microwave using 30-second intervals. Stirring and reheating until melted.
- Beat sugar and eggs until pale yellow. Stir in vanilla extract and the chocolate mixture until combined.
- Sift flour, cacao, and salt. Stir into the chocolate mixture until combined.
- Spoon batter into prepared ramekins. Place ramekins on a small cookie sheet.
- Bake 12 minutes. The edges will be set but the center still soft.
- Let it rest for 2 minutes in the ramekins (set a timer if needed). Gently run a pairing knife along the edges of the cake to ensure it comes out in one piece.
- Invert each cake onto a plate carefully.
- Top with powdered sugar, ice cream, or whipped cream if desired. Serve immediately.
How to Serve Molten Lava Cakes?
Serve with ice cream, whipped cream, powdered sugar, strawberries, or raspberries.
Products Used
More Chocolate Recipes
Molten Lava Cakes for Two
Equipment
- 2 ramekins
- small bowl
- medium bowl
- sifter
- small cookie sheet
Ingredients
- 2 ounces dark or semi-sweet chocolate chopped into chunks
- ¼ cup coconut oil or butter
- â…“ cup sugar
- 1 egg
- 1 egg yolk
- ½ tsp vanilla extract
- ¼ cup all-purpose flour or gluten-free all-purpose (Bob's Red Mill)
- 1 tbsp cacao or coco powder plus extra for ramekins
- ¼ tsp salt
Optional Garnish
- 1 tsp powdered sugar
- vanilla ice cream or whipped cream topping
- strawberries or raspberries
Instructions
- Preheat oven to 450°F.Grease ramekins heavily with nonstick cooking spray then dust with cacao powder. This helps prevent cakes from sticking.
- Melt chocolate and coconut oil in a small bowl in the microwave. Use the melting function or microwave using 30-second intervals. Stirring and reheating until melted. Whisk sugar and eggs until pale yellow. Stir in vanilla extract and the chocolate mixture until combined.
- Sift flour, cacao, and salt. Stir into the chocolate mixture until combined. Spoon batter equally into the two prepared ramekins. Place the ramekins on a small cookie sheet.
- Bake 12 minutes. The edges should be set and the middle soft. Let cool 2 minutes on the cookie sheet (set a timer if needed). Gently run a pairing knife along the edges of the cake to ensure it comes out in one piece.Carefully invert each cake onto a plate. Top with powdered sugar, ice cream, or whipped cream and serve with strawberries or raspberries if desired. Serve immediately.
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