Name: Chocolate Molten Lava Cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 cup chocolate chips or chopped chocolate; 0.333 cup unsalted butter; 0.25 cup granulated sugar; 2 tablespoons all purpose flour; 2 eggs; powdered sugar

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Chocolate Molten Lava Cakes

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Ingredients

Warning0 allergens identified

Chocolate Molten Lava Cakes

½ cup chocolate chips or chopped chocolateplus a little extra for the center of the lava cake

⅓ cup unsalted butterplus more for greasing the pans

¼ cup granulated sugar

2 tablespoons all purpose flour

2 eggs

powdered sugar

Instructions

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Instructions

Preheat the oven to 400F.

Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.

Place the 1/2 cup chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.

Stir the sugar and flour into the chocolate mixture.

Add in the eggs and mix until smooth.

Pour the half batter into the four cups, place a few pieces of chocolate chips or chopped chocolate (this creates an extra chocolate lava explosion!) and then fill ramekins with remaining batter. They should be about 3/4 full. Place the baking ramekins on a baking sheet.

Bake for 14-16 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes in the ramekins.

Using a small knife, gently loosen the edges of the cakes from the ramekins. Invert onto a plate, tapping gently to release the cakes. Serve the cakes warm, with a scoop of vanilla ice cream, a drizzle of chocolate sauce or whipped cream on top, if desired.

Video Tutorial

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Tips & Tricks (5)

Chill Your Batter for Perfect Flow 🧊
Refrigerate the batter for at least 30 minutes before baking to ensure the chocolate center stays molten while the edges set, creating that signature flowing lava effect.
Use Room Temperature Eggs 🥚
Allow eggs to sit out for 15 minutes before mixing to ensure they incorporate smoothly with butter and sugar, creating a lighter, more emulsified batter that bakes evenly.
Butter Your Ramekins Generously ✨
Use extra butter and a light dusting of cocoa powder or flour to coat ramekins completely, preventing the cake from sticking and ensuring a clean, elegant presentation when unmolded.
Don't Overmix the Batter 🎯
Fold ingredients together gently just until combined to maintain air bubbles and prevent a dense cake; overmixing develops gluten and ruins the delicate, tender crumb structure.
Timing Is Everything ⏱️
Bake for exactly 12-14 minutes at 425°F—the edges should be set and slightly firm while the center jiggles slightly when gently shaken, guaranteeing that perfect molten center.