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Deliciously rich and decadent, these Molten Lava Cakes make for a very impressive dessert! Add optional peanut butter for a whole other flavour explosion. Once you make this, be prepared to be asked to have it on repeat!
There is something extra special about being at a restaurant and seeing lava cakes on the menu. You just know you are in for a decadent chocolate treat: my boys order it every single time. It almost feels like one of those things that you aren’t sure you can quite replicate at home yourself: but I’m here to tell you that you can!
What is Molten Lava Cake
Molten chocolate or lava cake is a popular dessert that combines the key elements of a chocolate cake and a soufflé into one beautiful dessert. Its name comes from its gooey chocolatey middle, and it is also known as chocolate moelleux, chocolate lava cake, or just lava cake. I don’t know who invented it, but I’m sure their first name is Genius.
How to Make Molten Lava Cakes
- Prepare your ramekins: Butter each ramekin and lightly flour before filling with batter. To make the cakes easier to remove from the ramekins once baked. Trust me on this one!
- Make the chocolate cake batter: Spoon the batter evenly into each ramekin. If using (smooth) peanut butter, add 1 teaspoon into the centre of each of the batter-filled ramekins before baking.
- Bake: The high oven temperature cooks the outside of the mini cakes while leaving the center slightly liquid. The tops may look somewhat soft once baked.
- Invert the ramekins: Carefully flip the freshly baked lava cakes upside-down onto dessert plates.
- Top with ice cream and dig in while still warm!
Chocolate Lava Cake Toppings
You already made an epic lava cake, so why stop there?! Why not add a fun topping? My family LOVED these with creamy vanilla ice cream. Here are some other ideas:
- Whipped cream
- Ice cream
- Fresh berries
- Salted peanuts
- Caramel Sauce
- Chocolate syrup
Molten Lava Cakes
Molten Lava Cakes
Ingredients
- 1/2 cup butter plus extra to butter ramekins
- 6 ounces semi sweet chocolate chips or chunks
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 1 teaspon vanilla
- pinch of salt
- 2 tablespoons all-purpose flour plus extra to flour ramekins
- 6 teaspoons smooth peanut butter optional
- vanilla ice cream optional, to serve
Instructions
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Preheat the oven to 450° F. Butter and lightly flour six 6-ounce ramekins. Tap out the excess flour. Place the ramekins on a baking sheet.
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In a double boiler over simmering water, melt the butter with the chocolate, whisking until smooth.
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While the chocolate and butter melts, in a medium bowl, beat the eggs with the egg yolks, sugar, vanilla and salt at high speed until thickened and pale.
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Remove the chocolate from the heat and quickly fold it into the egg mixture along with the flour, stirring to combine. Spoon the batter into the prepared ramekins and if using peanut butter, add a teaspoon into the centre of each. Bake for around 10 minutes, until the sides of the cakes are firm but the centers are soft.
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Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then remove the ramekins. Serve immediately with ice cream or whipped cream if desired!
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