These chocolate lava cakes are incredibly easy to make and the perfect small batch dessert that is made from ingredients you usually have around your kitchen. Best of all, they can be prepared in less than 30 minutes.
Who doesn't love dessert - from a chocolate caramel tart to a peanut butter chocolate chip skillet cookie to chocolate orange cake.
If you grew up in the 90's you had your fair share of chocolate lava cakes. It seemed like every restaurant had them as an option. And it made sense - I mean who doesn't love chocolate cake that has a gooey center.
Oh and you can make it even better by topping with some vanilla bean ice cream and chocolate syrup. Of if you want a little alcohol, try some Baileys ice cream.
But why did it become so popular in the 90's? Well the decade before, two different chefs claimed to have invented the molten chocolate cake - one in France and one in the US. Now I'm not here to say who was first, but I am here to say thank you for creating it.
This dessert really is perfect for a date-night with your significant other. Yes I know chocolate molten lava cake is super popular to make on Valentine's Day and you'll see them posted every where then, but why do you need Valentine's Day to make something special with your partner?
Guess what - you don't! Unless that's the only time of the year you indulge a little bit... But if you're looking for an easy dessert that comes together rather quickly, these chocolate molten lava cakes are perfect.
What is even better is if you are making this molten chocolate cake for two people, you can easily cut the recipe in half!
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Recipe Ingredients
- Dark chocolate - use quality dark chocolate which adds to the richness of the molten lava cake.
- Unsalted butter - adds flavor and moistness.
- Eggs - creates structure and adds moisture.
- Vanilla extract - enhances the flavor.
- Powdered sugar - adds just the right amount of sweetness but can also use granulated sugar.
- All-purpose flour - just a small amount gives some texture but also creates the "lava" you expect.
- Espresso powder - enhances the chocolate flavor of the lava cakes.
- Salt - enhances the flavor.
Step-by-Step Instructions
- Preheat oven to 425°F. Place chocolate and butter in small bowl and microwave for 1-2 minutes in 30 second intervals until melted, stirring between each interval.
- Whisk together the eggs, sugar and vanilla in a medium bowl until thickened and pale.
- Fold melted chocolate into the egg mixture. Fold the dry ingredients until just combined.
- Generously butter and flour four (6 oz) ramekins. Fill both ramekins with lava cake batter. Press 1 chocolate square right into center. Scoop the rest of the cake mixture over the chocolate square.
- Bake for about 12-14 minutes or until firm on the edges and slightly soft in the center.
- Let cool for 3 minutes and then loosen the edges of the cake with a butter knife. Turn onto small plates and dive in.
Differences Between a Soufflé and Lava Cake
While they are similar, there are differences between soufflé and molten lava cakes.
- Most of the ingredients are the same, but the main difference lies in the texture and how they are presented.
- A soufflé is fully cooked, whereas a lava cake has a runny, lava-like center. However a soufflé is moist in the center.
- A soufflé is usually served in the ramekin, while a chocolate molten lava cake is popped out of the ramekin and served on a plate, so you can see the lava flow out when you cut into it.
What to Serve with Molten Lava Cake?
While lava cakes are quite amazing on their own, it never hurts to add to its decadence. Below are some ideas:
- Powdered sugar - adds a little more sweetness and looks great.
- Ice cream - ice cream and chocolate always go together. While vanilla ice cream is great, something like strawberry ice cream would complement the lava cakes as well.
- Whipped cream - who doesn't love whipped cream?
- Chocolate syrup - never hurts to have more chocolate!
- Sea salt - creates that nice sweet/salty combo.
- Fruit - raspberries, blackberries or strawberries all work great.
- Nuts - gives you some crunch and additional flavor.
FAQs
It is crucial to take your lava cakes out of the oven at the correct time. You will know the molten lava cake is done when the edges are firm and the center has risen, not too puffy, and slightly soft, but not jiggly.
No. But it helps protect you against overbaking the cake. If you don't put a piece of chocolate in the center and overbake it, then you won't have any lava coming out.
Yes you actually can. If you have guests coming over, you can prepare the batter and place in the ramekins up to one day.
However if you do this, make sure you cut some parchment paper to size of the ramekin and place on the bottom before adding the batter so the cake doesn't stick. Just cover the ramekins with plastic wrap and refrigerate after that.
You can also just keep the lava cake batter in the bowl you mixed in and cover with plastic wrap in the fridge for 2 days before adding to the ramekins.
Once ready to bake, remove the lava cakes from the fridge and allow them to come to room temperature before baking.
Pro Tips/Recipe Notes
- Use quality dark chocolate as it contributes to the flavor.
- If you don't want a rich chocolate flavor, just omit the espresso powder.
- To prevent lava cakes from sticking to ramekins, butter and flour them. You can also use powdered sugar or cocoa powder as well.
- The molten lava cakes are done when the edges are firm and the center is slightly soft. Let cool for a couple of minutes before removing from the ramekins.
Other Dessert Recipes
- Pumpkin Lava Cake
- Homemade Oreos
- Salted Chocolate Covered Bourbon Caramels
- Homemade Cream Puffs
- Flourless Chocolate Cake
- Chocolate Pumpkin Cups
If you’ve tried these chocolate lava cakes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chocolate Lava Cakes
Ingredients
- 4 oz dark chocolate (⅔ cup)
- ½ cup unsalted butter
- 2 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 6 tablespoon powdered sugar
- 2 tablespoon all-purpose flour
- 1 teaspoon instant espresso powder
- ¼ teaspoon salt
- 4 pieces dark chocolate bar
Instructions
- Preheat oven to 425°F. Place chocolate and butter in small bowl and microwave for 1-2 minutes in 30 second intervals until melted, stirring between each interval.
- In a medium bowl, whisk eggs, sugar and vanilla for about 1 minute or until thickened and pale. Fold melted chocolate into the egg mixture. Fold in the flour, espresso powder and salt and stir until just combined.
- Generously butter and flour four (6 oz) ramekins. Fill both ramekins with lava cake batter. Press 1 chocolate square right into center. Use a spoon to scoop cake mixture over the chocolate square.
- Bake lava cakes for about 12-14 minutes or until firm on the edges and slightly soft in the center. Let cool for 3 minutes and then loosen the edges of the cake with a butter knife. Turn onto small plates and serve with some vanilla ice cream.
Notes
- Use quality dark chocolate as it contributes to the flavor.
- If you don't want a rich chocolate flavor, just omit the espresso powder.
- To prevent lava cakes from sticking to ramekins, butter and flour them. You can also use powdered sugar or cocoa powder as well.
- The cakes are done when the edges are firm and the center is slightly soft. Let cool for a couple of minutes before removing from the ramekins.
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