Warm chocolate flows out of a small cake. It tastes rich and makes people smile.

introduction

This short cake gives a hot, soft center like lava. You can make it fast at home. Try it with a warm scoop of ice cream or a light cream. You can also try other chocolate treats like this chocolate cake roll for more fun.

why make this recipe

You make this recipe when you want a small, rich cake that cooks fast. You get a crisp edge and a soft heart. This cake fits a small dinner or a big treat for one. Pair it with cold ice cream or a bright fruit. For more cold treats, see this chocolate caramel ice cream cake to copy the cold and hot mix.

how to make Molten Lava Chocolate Cake

You melt chocolate and butter, mix in sugar, eggs, and a little flour. You bake the batter in small cups so the edges set but the center stays soft. Let the cakes rest one minute, then turn them out. The cake will pour warm chocolate when you cut it. For other batter ideas, look at this cake roll recipe.

Ingredients :

1 cup dark chocolate chips
1/2 cup unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Directions :

Preheat your oven to 425°F (220°C) and grease four ramekins.
In a microwave-safe bowl, melt the dark chocolate and butter together until smooth.
Stir in the powdered sugar until combined.
Add the eggs, egg yolks, and vanilla extract, mixing until smooth.
Gently fold in the flour and salt until just combined.
Divide the batter evenly among the prepared ramekins.
Bake for 12-14 minutes until the edges are firm but the center is soft.
Let sit for 1 minute, then carefully invert on plates.
Serve warm, optionally with ice cream or whipped cream.

how to serve Molten Lava Chocolate Cake

Serve this cake warm. Place it on a small plate. Add one scoop of cold ice cream or a spoon of whipped cream. Dust with cocoa or powdered sugar. For crunchy top ideas, you can add bits like in this toffee crunch cake for a fun crunch.

how to store Molten Lava Chocolate Cake

Store cooled cakes in an airtight box in the fridge for up to 2 days. Reheat in the oven or microwave until warm in the center. Do not freeze filled cakes well, but you can freeze the batter in small cups for one month and bake from frozen with a few extra minutes.

tips to make Molten Lava Chocolate Cake

Use good dark chocolate for best taste.
Do not overmix after you add the flour. Mix just until you see no dry streaks.
Watch the oven time. A few minutes make the center set more.
Let the cakes rest 1 minute before you turn them out so they keep a nice edge.
If you want a richer filling, see a creamy fill idea in this rich creamy filling recipe.

variation (if any)

Add a pinch of instant coffee to the batter for more depth.
Add a spoon of peanut butter in the center before bake for a nutty melt.
Use milk chocolate for a milder center.

FAQs

Q: Can I make these for a crowd?
A: Yes. Use more ramekins and bake in batches. Watch time as ovens may vary.

Q: Can I bake them in one pan?
A: You can, but the center may not stay molten. Small ramekins work best.

Q: Can I make them ahead?
A: You can mix the batter and keep it in the fridge for a few hours. Bring to room heat before baking.

Q: What if my center does not flow?
A: Your bake time was likely too long. Cut 1-2 minutes off next time or lower the heat.

Q: Can I use cocoa powder instead of chips?
A: Yes, but you must add a little more butter to keep the mix smooth.

Conclusion

For a clear step-by-step guide and more tips, see this guide: How to Make Chocolate Lava Cakes – Sally’s Baking.