Molten Lava Cake
This Molten Lava Cake or Chocolate Lava Cake Recipe, however you call it, is DECADENCE. An oozing rich molten chocolate center hidden in a soft chocolate cake. You don't need to under bake this as I have a secret to guaranteed molten center.
Ingredients
Truffle Center:
- 1/4 cup semisweet or dark baking chocolate cup into 1/4 inch chunks
- 2 tablespoons heavy whipping cream
Cake:
- 1/2 cup semisweet chocolate or dark baking chocolate cut into 1/4 inch chunks.
- 1/4 cup unsalted butter
- 2 egs
- 1/4 cup sugar
- 1 teaspoon vanilla
- Pinch of salt
- 1 Tablespoon cocoa powder
- 1 1/2 Tablespoons All purpose flour
To coat the ramekins:
- 1 tabelspoon Unsalted butter
- 1 tablespoon Cocoa powder
To Serve
- 1/2 cup fresh raspberries
Instructions
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Preheat the oven to 375 degrees F.
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Make the truffle center. Heat the cream until bubbly (you can do that in the microwave) and add it to the chocolate chunks. Whisk them vigorously until smooth. Cover and chill for 30 mins in the freezer.
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To make the cake: Melt the chocolate chunks and butter together in the microwave for 1 minute. Set aside.
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Whisk the eggs and sugar for a few minutes until frothy, add in the melted chocolate mixture, vanilla and salt.
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Whisk until smooth, and then add in the cocoa powder and flour. Mix again.
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Coat the ramekins with a brush of butter and then dusting of cocoa powder.
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Divide the cake batter among the two ramekins.
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Remove the cold set truffle center from the fridge or freezer, and use a 1 inch ice cream scoop. Scoop the mixture and add it in the middle of the ramekin.
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Use a spoon to insert the truffle right in the middle of the cake and make sure it’s hidden in the batter and covered up.
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Bake the cakes for 15-17 minutes until the tops have poofed up and set.
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Take a knife and run it around the edges of the ramekin to release the cake.
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Bring a small plate and invert the cake carefully on to the plate, then lift the ramekin.
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Serve right away and enjoy
Recipe Video
Recipe Notes
Molten Chocolate Cake Recipe Tips
- Use a chocolate bark rather than chocolate chips. Chocolate barks melt better and have a better taste. Also quality chocolate is KEY as it's the main ingredient in the recipe.
- When using butter, we prefer unsalted butter so we can control the amount of salt that goes into the recipe.
- Similar to quality chocolate, make sure you use quality cocoa powder. We prefer dutch processed cocoa powder as it's less acidic.
- The truffle center is the ultimate SECRET to molten chocolate cake, guaranteed! Now you don't need to worry about under baking or over baking the chocolate cake.
- When beating the eggs and sugar, it's easier to use a hand held mixer. You can get it done using a whisk if you don't have one.
- Before adding the melted butter and chocolate into the whipped eggs, make sure it has cooled down slightly. This step avoids curdling or cooking of the eggs, and make sure you're whisking as you add the chocolate in.
- The truffle is best scooped using an ice cream scoop for even size. It's best to insert it in the middle and manually cover it with the cake batter.
- When ready to serve, let the cakes cool slightly before flipping.
How to Serve Chocolate Lava Cake
It's great as is honestly nothing needed! However, some fresh raspberries never hurt. Vanilla ice cream is perfect. And our Homemade Caramel Sauce is just NEXT LEVEL!
How can I make the recipe ahead of time?
The truffle mixture can be made 3-5 days ahead of time and kept in the fridge. On the day of serving, simply make the cake batter and proceed with the molten center. You can like wise prepare the cake batter, prepare your ramekins up to 2 day in advance and store that in the fridge. Right before baking, insert the chocolate center in to the cake and bake.
Best size Ramekins to use?
We prefer 8 ounce ramekins for this recipe to allow for room to rise and for the truffle to have space.
Can you make this recipe without ramekins?
While it's best to use ramekins or baking dishes similar in capacity, you can still use large size muffin pans. Be careful with bake times as the metal will cook faster.
Can you freeze lava cakes?
Once baked and cooled, these molten cakes freeze beautifully. To reheat, first thaw them completely and then microwave or reheat in the oven until warmed through.