Molten Chocolate Cake is a decadent moist cake with a rich gooey fudge-like center. It’s the perfect dessert for chocolate-lovers everywhere.
Three simple words… Molten. Lava. Cake. Instantly makes my heart go pitter-patter. I even sigh just a little, drifting off into a dream of gooey chocolate lava coming from every end of the earth. Okay, so yes, I love chocolate. I mean come on who really could resist? Anytime I went out to eat and Molten Chocolate Cake was on the menu I was ecstatic! Honestly, all I really wanted was to order the dessert before the meal because I didn’t want to wait.
This decadent dessert had always been intimidating to me to try and make. But as fate would have it, I was craving this very dessert late one Sunday evening and there was no place to go or to order from. So I had to make my own. I’m so happy I did! Easy and delicious. I have made this so many times that I have a special pair of sweat pants that I pull out just for this dessert…cheers to elastic waist bands!
Enjoy this easy, piece of heaven from my kitchen to yours. XOXO San
how to make molten lava cakes
Melt the chocolate and butter in the microwave, or in a double boiler. I melt mine in the microwave for 1 minute, then stir and heat for another 30 seconds if I need to.
Bake 14 minutes if using 6 dishes, or 12 minutes if batter is divided into 8 dishes. The edges should be firm, but the center will be loose. We always do 8 dishes. I like to check mine around 11 minutes, I usually end up baking them another 1 1/2 – 2 minutes.
Be sure to check out my Molten Lava Cupcake recipe next for bite-sized versions of this cake.
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Molten Chocolate Cake
Ingredients
- 6 ounces bittersweet chocolate
- 2 ounces semi-sweet chocolate
- 10 tablespoons butter
- 1/2 cup flour
- 1 1/2 cups powdered sugar
- 3 eggs
- 3 egg yolks
- 1 teaspoon vanilla
Instructions
- Preheat oven to 425*F.
- Grease 6-8 (6oz) ramekins (oven safe custard cups) with butter, or non-stick cooking spray. Then dust with cocoa powder. You can fill 6 dishes full, or 8 dishes 3/4 full.
- Melt the chocolate and butter in the microwave, or in a double boiler. I melt mine in the microwave for 1 minute, then stir and heat for another 30 seconds if I need to.
- Stir the melted chocolate and butter until smooth, then add the flour and sugar and stir just a couple times.
- Add in the eggs, yolks, and vanilla, and stir until incorporated and smooth.
- Divide the batter as evenly as possible among the ramekins.
- Bake 14 minutes if using 6 dishes, or 12 minutes if batter is divided into 8 dishes. The edges should be firm, but the center will be loose. We always do 8 dishes. I like to check mine around 11 minutes, I usually end up baking them another 1 1/2 – 2 minutes.
- Allow to cool 1-2 minutes. Enjoy directly from the dish, or run a knife around the edges of the dish, and invert onto a dessert plate.
- Dust with powdered sugar, or serve with whipped cream or vanilla ice cream.
- Optional toppings: fresh blueberries, raspberries, blackberries or fresh whip cream. I love mine with fresh blackberries.
Notes
Kids review: They each would eat all 8 of them if they could and every plate is always licked clean. A Sunday dessert favorite.
I love this kind of dessert. It’s been awhile since I’ve made these and I’m so happy you reminded me. I’m a chocoholic and these really hit the spot. Thanks for sharing, Sandra.
These sound fantastic! I’m putting them on my to-try list. I’m a new follower by way of Tasty Tuesdays! Have a nice week 🙂
You have the key to my heart with anything this Chocolatey! would love to have you link this up at my Linky Party Show Me Your Plaid Monday’s! http://www.pandpkitchen.com/2014/01/13/show-me-your-plaid-mondays-50/