introduction

This quick cake is small, warm, and full of soft chocolate. It melts in your mouth. You can make it for a date or a small group. Try it with a side of fruit or ice cream. See a fun idea like chocolate covered strawberry cupcakes for a sweet match.

why make this recipe

You make this when you want a rich dessert fast. The cakes cook fast and look fancy. You can make parts ahead and finish them when guests come. If you like small sweet treats, try apple crisp mini cheesecakes for more small dessert ideas.

how to make Mini Chocolate Lava Cakes Recipe

This cake uses melted chocolate and a little flour. You make a ganache first and chill it. Then you make a thin batter and hide the cold ganache inside. Bake for a short time so the center stays soft. You can also read how others use rich fillings like a cookie dough ice cream cake.

Ingredients :

2 ounces heavy whipping cream (1/4 cup)
pinch kosher salt
2 ounces semisweet chocolate, finely chopped (not chips)
Cocoa powder for dusting
6 tablespoons unsalted butter (85 grams)
4 ounces semisweet chocolate, finely chopped (not chips)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
2 large eggs
1/3 cup granulated sugar (71 grams)
1 heaping tablespoon flour (11 grams)

Directions :

Heat the heavy whipping cream in a microwave-safe bowl until hot, then add 2 ounces of chopped semisweet chocolate. Cover and let sit for 30 seconds to 1 minute until melted.
Uncover, add a pinch of kosher salt, and stir until smooth. Chill the ganache covered in the fridge or freezer until firm.
Move the oven rack to the second highest position and preheat the oven to 450°F. Grease 8 muffin cups with butter and dust with cocoa powder, tapping out the excess.
In a heat-proof bowl over a saucepan of simmering water or in the microwave, gently melt the butter. Add 4 ounces chopped chocolate and stir until smooth.
Remove from heat, cool slightly, then stir in vanilla extract and 3/4 teaspoon kosher salt.
Using a hand mixer, beat 2 large eggs and 1/3 cup granulated sugar on medium speed until pale and foamy. Then mix in 1 heaping tablespoon flour.
Gently fold the egg mixture into the melted chocolate and butter mixture until just combined.
Spoon about one third of the batter evenly into the prepared muffin cups to cover the bottom. Place a heaping teaspoon of chilled ganache into the center of each cup. Cover each ganache dollop with the remaining batter.
Refrigerate the assembled but unbaked lava cakes for 15 minutes.
Bake the cakes at 450°F for 9 minutes, until the tops appear dry.
Remove from oven. Place a half sheet tray over the tin, and quickly invert both together, turning the cakes out onto the tray. Carefully lift the muffin tin off. Transfer cakes gently with a spatula to serving dishes and serve warm.

how to serve Mini Chocolate Lava Cakes Recipe

Serve these cakes warm. Add a scoop of vanilla ice cream or some fresh berries. Dust the top with cocoa or powdered sugar. For a fun pair, try a cup with chocolate covered strawberry cupcakes on the side.

how to store Mini Chocolate Lava Cakes Recipe

Cool the cakes fully if you will keep them. Store in an airtight box in the fridge for up to 2 days. Reheat in the oven at 350°F for a few minutes until warm. Do not freeze after you bake them; they lose the gooey center. If you make the ganache ahead, keep it cold in the fridge for up to 3 days.

tips to make Mini Chocolate Lava Cakes Recipe

Use real chocolate, not chips, for a smooth sauce. See a sweet mix idea like strawberry cupcakes tips.
Chill the ganache until firm. Cold ganache makes a clear molten center.
Do not overbake. The inside should stay soft.
Grease and dust cups well so the cakes release cleanly.
Let the cakes sit for a few seconds after turning out to avoid a spill.

variation (if any)

Make smaller or larger cakes by change cup size and bake time.
Use dark chocolate for a more bitter taste.
Add a pinch of espresso powder to the batter for a deep flavor.
Add a drop of liqueur to the ganache for a grown-up touch.

FAQs

Q: Can I make these ahead?
A: You can make the ganache and the batter a day ahead. Keep both in the fridge. Do not bake until ready to serve.

Q: Can I use chocolate chips?
A: You can, but chopped real chocolate melts better and gives a silkier center.

Q: What if my center is not runny?
A: Bake a little less next time. Oven times vary. The top should look set but not dry in the middle.

Q: Can I use paper liners?
A: Paper liners may hide the cocoa dust and change how the cake releases. Grease the tin well if you use liners.

Q: How many does this serve?
A: This makes 8 small cakes. Serve one per person or two for a light treat.

Conclusion

Try more ideas and small cake recipes like this one at Mini Lava Cakes Recipe for Two – Cookie and Kate.

Mini Chocolate Lava Cakes Recipe