★★★★★

Molten Chocolate Cake

Rich and fudgy, these Individual Molten Chocolate Cakes are the perfect recipe for dessert! Whether you are feeding your family, or having guests for dinner, this easy, decadent treat can be made ahead of time and served warm with chocolate ice cream!

Molten chocolate cake in small ramekin with spoon.

What are Molten Chocolate Cakes

Don’t let this unassuming looking treat fool you

What I love is that the center is more like a rich fudgy brownie that is a tad undercooked, if that makes sense.

Served warm with a scoop of ice cream or homemade whipped cream is the way to go with this decadent dessert.

I should add, this is also a great idea to make for guests.

You can make these ahead of time (without baking them) and have them all prepped and ready to go in the oven.

While you sit down to dinner, pop a tray of these Individual Molten Chocolate Cakes into the oven.

Not only will they smell amazing and entice your guest to indulge in dessert, they’ll be ready to eat when dinner is over!

More reasons why these lava cakes are amazing?

  • Makes portion sized desserts
  • Easy to find ingredients
  • Eat immediately after baking
Chocolate lava cake in small ramekin with scoop of chocolate ice cream.

Easy Instructions

Step 1. Prep the dessert.

Preheat the oven to 400 degrees F. Spray eight 6-oz ramekins with baking spray. (You can find them on amazon if you don’t have some already!) Place the ramekins on a large baking sheet and set aside.

Step 2. Melt chocolate.

Using a double boiler, melt butter and chocolate together. If you don’t have a double boiler, place a heat proof bowl over a pan with 2-inch of simmering water in the pan.

Stir butter and chocolate until smooth, then remove from heat.

Step 3. Make the batter.

In a large mixing bowl, with whisk attachment on an electric mixer, beat eggs, extra egg yolk, sugar, vanilla, and salt on high speed until the mixture TRIPLES in volume. Color will be pale, and the process takes about 5 minutes.

Add chocolate mixture to the bowl and sprinkle the flour on top. Gently fold everything together until blended. FOld in chocolate chips.

Scoop (or ladle) the batter into prepared ramekins.

Step 4. Bake.

Place on middle rack in preheated oven for 12-14 minutes, until cakes have puffed up and there is a thin crust on top. The center will be slightly jiggly.

Remove from oven and serve hot with chocolate or vanilla ice cream on top!

Chocolate lava cake inverted on a white plate and dusted with powdered sugar.

Recipe FAQs

Can chocolate lava cake be made ahead of time?

You can make and refrigerate chocolate lave cake without baking for up to 8 hours (return to room temperature for about 30 minutes before baking).

How do you invert molten chocolate cakes onto a plate?

To invert, run a thin knife around the inside edges of the ramekin to loosen the cake, while hot. Invert onto a serving plate and allow the cake to release itself from the ramekin (mine popped out immediately, but it could take a minute). Remove ramekins and sprinkle with powdered sugar if desired.

Tips and Tricks

Chocolate. Use a high quality chocolate as this is the prominent flavor you will be tasting. Don’t go cheap here!

Ramekins. My recipe uses 6oz ramekins. If yours are larger or smaller you may need to adjust the cook time.

Cupcake Tin. No ramekins? A quick fix is to use a cupcake tin. You’ll want to then invert them onto a plate to serve.

Toppings. Ice cream, Whipped cream, and berry sauce are all delicious ideas. Or drizzle some caramel over the top!

Chocolate molten lava cake in a white ramekin.

More Delicious Chocolate Recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 8 servings

Molten Chocolate Cake

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Rich and fudgy, these Individual Molten Chocolate Cakes are the perfect recipe for dessert! Whether you are feeding your family, or having guests for dinner, this easy, decadent treat can be made ahead of time and served warm with chocolate ice cream!

Ingredients

  • 8 Tbsp unsalted butter
  • 8 oz semi-sweet chocolate bar, chopped
  • 4 large eggs plus 1 large yolk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 2 cups all-purpose flour
  • 1/4 cup milk chocolate morsels

Instructions

  1. Preheat oven to 400°F. Spray eight 6-ounce ramekins with baking spray. Place them evenly spaced on a baking sheet. Set aside.
  2. In a double boiler, melt butter and chocolate together (you can also do this by placing a heatproof bowl set over a pan with 2-inches of simmering water). Stir until smooth. Remove from heat.
  3. In a large mixing bowl, with whisk attachment on an electric mixer, beat eggs, extra egg yolk, sugar, vanilla, and salt on high speed until the mixture triples in volume. Color will be very pale, and usually takes about 5 minutes!
  4. Add chocolate mixture, and sprinkle flour on top. Gently fold everything together until blended. Fold in chocolate chips. Scoop (or ladle) batter into prepared ramekins.
  5. You can refrigerate this for up to 8 hours (return to room temperature for about 30 minutes before baking). OR, bake immediately. Place on middle rack in preheated oven for 12-14 minutes, until cakes have puffed up and there is a thin crust on top. The center will be slightly jiggly. Remove from oven and serve hot!
  6. If inverting, run a thin knife around the inside edges of the ramekin to loosen the cake. Invert onto a serving plate and allow the cake to release itself from the ramekin (mine popped out immediately, but it could take a minute). Remove ramekins and sprinkle with powdered sugar if desired. I serve mine in the bowl with a scoop of ice cream! ENJOY!

Notes

  • No ramekins? Use a cupcake tin. Spray and bake for a few minutes less. Invert onto a serving plate.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 472Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 148mgSodium: 119mgCarbohydrates: 58gFiber: 3gSugar: 31gProtein: 8g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 11, 2018

Comments & Reviews

  1. These are so decadent – I love them! My kids love that they all get their own serving, and they are fun to serve to guests as well. I definitely need vanilla ice cream with mine. So good!

  2. Silly question for you. Is it possible to halve this recipe? And, if so, do I halve it exactly, ingredient for ingredient? I simply don’t need eight. Thanks!

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