This molten chocolate cake, also known as a chocolate lava cake, is a cinch to make. Flour, couverture chocolate, eggs, butter, and sugar are mixed together and baked. The cake is pulled from the oven when not completely baked through, resulting in an irresistible lava flow of chocolate.
Molten Chocolate Cake
- Quick Glance
- 20 M
- 30 M
- Serves 8
Preheat the oven to 350°F (175°C). Spray eight 4-ounce ramekins with cooking oil and dust with flour, tapping out the excess.
In a small saucepan over medium heat, melt the chocolate with the butter.
In a medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and fluffy. Stir in the flour and the chocolate-butter mixture. Transfer the batter to the prepared ramekins and bake for 10 minutes, or until the tops are firm.
Run a knife around the sides of the chocolate cakes and invert the cakes onto serving plates. Top with whipped cream, fresh berries, or fruit coulis, if desired. Serve immediately and instruct your guests to cut into them so the molten chocolate center flows onto their plates.
Recipe Testers' Reviews
These were probably some of the very best molten chocolate cakes I’ve ever made and eaten! Moist and tender with a center that was like warm pudding. Just perfect for a small party, as these were for us. Delish.
These molten chocolate cakes look sophisticated but are so simple to make. I made them with raspberry coulis, which complemented them nicely.