What do I serve with Chocolate Molten Lava Cakes?

We like them with vanilla ice cream or freshly whipped cream and a few berries. Both ways are delicious, but I think I like the ice cream option best. There's something magical about warm desserts and cold ice cream.

If I don’t have ramekins can I use a muffin tin?

I prefer to use ramekins but they are the perfect size for this dessert and they look classy too BUT if you don’t have access to them you can use a muffin tin. Make sure to grease each muffin cup thoroughly to prevent sticking. If you use a muffin tin they will be a little bit smaller so you will yield a couple more lava cakes.

Is a chocolate lava cake similar to a soufflé?

Souffles and lava cakes are similar in many ways but they vary greatly in texture. Chocolate lava cakes have a runny and chocolatey center whereas souffles are completely cooked on the inside. I have heard rumblings about chocolate lave cakes not being safe to eat because they aren’t cooked all the way through. Even though the center of the cake is still liquid, the internal temperature reaches 160 degrees making it totally safe to consume and delicious too!

Perfect Chocolate Lava Cakes!

Description

Chocolate Molten Lava Cakes are one of my very favorite dessert recipes - and they only take a total of 20 minutes from start to eating!

Ingredients

Scale

1/2 cup butter
4 squares semi-sweet baking chocolate (4 ounces) or a very full 1/2 cup of chocolate chips
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tablespoons all-purpose flour or gluten-free baking blend

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Instructions

Preheat the oven to 425 degrees. Grease 4 six-ounce ramekins with butter and set aside.
In a microwave-safe bowl add the butter and chocolate. Microwave on high until the butter melts and the chocolate starts to soften, about 1 minute.
Mix the chocolate and butter together until no lumps remain. If you need to microwave it a bit longer you can.
Add powdered sugar and stir to combine.
Add the eggs and egg yolks and stir to combine.
Add the flour and stir to make a thick batter.
Place the batter in the prepared ramekins. Place the ramekins on a baking sheet to easily move them in and out of the oven.
Place the baking sheet and ramekins in the oven. Bake for 12-13 minutes until the edges are set and the center is soft (but it won’t be glossy or super jiggly).
Let the cakes rest for 2 minutes and then invert them onto a serving plate.
Serve right away with freshly whipped cream and berries or vanilla ice cream.

Notes

A 4 cup glass Pyrex measuring cup is the perfect size to make the batter in and then you have a nice little lip to pour from too.
You can use dark, semi-sweet or milk chocolate chips for this recipe depending on your preferences.
You make need to run a thin knife around the edge of the cake (between the cake and the ramekin) before you invert them on a serving plate.
If you have a hard time getting the cakes out of the ramekins you can always serve them in them. They taste the same 🙂
I generally use salted butter for this recipe, you can use what you have on hand.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 Lava Cake
Calories: 487
Sugar: 32.1g
Sodium: 75.1mg
Fat: 31.5g
Carbohydrates: 43.5g
Protein: 8.4g
Cholesterol: 247.4mg

Keywords: Dessert, Chocolate, Lava Cakes, Valentine's Day