Savory Sweet Life

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Molten Lava Cakes Recipe

Last update: July 18, 2016 By Alice Currah 113 Comments


One of my m0st favorite desserts to make for Valentine’s Day or special occasions are molten lava cakes.  If you’re not familiar with these special chocolate cakes you’re in for a real treat.  Each cake is baked in individual cups (or cupcake tin) and served warm with a melt in your mouth chocolate liquid center (lava).

Don’t let the photo intimidate you from making these miniature decadent chocolate cakes from heaven. This recipe is really easy, quick to prepare and bake, forgiving, and will make you look like a rock-star.  As a warning, if you  dust them with a little powdered sugar, whipped cream, or a scoop of vanilla or mint ice cream, you may earn a reputation as a “Dessert Diva” and will be required to make these every time company comes over.  And if you are a guy making this for your sweetie… trust me on this, chocolate is the way to a woman’s heart.

These cakes are as good as the ones you order in fancy restaurants not to mention for a lot less expensive.  So if you’re looking for a great easy chocolate cake dessert to serve for your next romantic dinner or dinner may I suggest these molten lava cakes? Enjoy!

 


4.3 from 26 reviews
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Molten Lava Cakes Recipe
Author: Savory Sweet Life
Recipe type: Dessert
Prep time:  10 mins
Cook time:  10 mins
Total time:  20 mins
Serves: 6
 
Molten Lava Cakes adapted from Paula Deen's Home Cooking
Ingredients
  • 10 tablespoons (1¼ stick) butter
  • 8 oz (1 cup) chocolate chips (any type of chocolate chips will work but I recommend semi-sweet or a combination of bitter and semi-sweet)
  • ½ cup all-purpose flour
  • 1½ cups confectioners' (powdered) sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • OPTIONAL : 2 tablespoons coffee liqueur (Kahlua) OR 1 tsp. instant coffee powder
Instructions
  1. Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total). Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
Notes
Some optional "finishing" ideas are: sprinkle powdered sugar on top, add a dollop of whipped cream of ice cream, add raspberries or strawberries, or any combination of the above. Enjoy!
1.2.4

 

Filed Under: Desserts Tagged With: cake, Cakes, Chocolate, chocolate cake, dessert, Molten Lava Cake

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Comments

  1. Finch says

    April 8, 2015 at 11:55 pm

    Love, love, LOVE this recipe. I’ve made it about once or twice before, and I’ve loved it each time. Gonna do it again soon, once I buy the ingredients. 🙂 So excited. <3

  2. kayla rabeau says

    June 10, 2014 at 3:43 pm

    this was very good btw im colored blind

  3. Ewilder says

    April 27, 2014 at 3:11 pm

    This recipe was good, but be careful not to over cook

  4. Susan@LunaCafe says

    February 12, 2014 at 1:13 pm

    Gorgeous photos! the raspberries really pop the image. Perfect for LoveDay. 🙂

  5. JNeal says

    January 1, 2014 at 10:03 am

    Followed recipe except used more chocolate chips, maybe 1 1/4 cups and used the 2 Tbsp. of Kahlua. Baked in a muffin tin for 9 minutes. Let cool for a few minutes. Served with a scoop of cookies and cream ice. Center was hot and gooey just like the picture…Awesome recipe!!! My guys loved it!!

  6. Nat says

    November 19, 2013 at 6:36 am

    Is it ok to make this with standard-sized cupcake cups? If yes, how many will this make, and do I need to change the bake time?

    How full should the cupcake cups be filled? (or how much will the cake rise?) Thanks!!

  7. Alice Currah says

    November 14, 2013 at 2:58 am

    Hi Judy,
    Yes, you can make the batter in advance.

    Thanks,
    Alice

  8. Judy says

    November 9, 2013 at 10:34 am

    Can the batter be made early and then cooked at the last minute or can they be made the day before and reheated.

  9. Francis Kinsey says

    November 6, 2013 at 3:56 pm

    i luved this recipe it was amazing

  10. Mo says

    October 17, 2013 at 1:56 pm

    Salted or unsalted butter?

  11. Jaylee says

    October 15, 2013 at 11:12 pm

    I love this recipe! I’m not really a chocolate fan but this is amazing! I made it for the class I’m in all the people LOVED it. Thank you for the recipe <3

  12. Jamn Nacpil says

    October 7, 2013 at 7:54 pm

    Hi. I had a question. Would it be ok to serve this a day after making it? or would it have to be served right after being baked? Cause I was hoping to do this for a 100 day anniversary dessert for my boyfriend but I wouldn’t be able to make it on the day of our anniversary since I would be working. Please and Thank you.

  13. Vi says

    September 14, 2013 at 5:00 pm

    Can you use 4 inch baking dishes instead of 6 inch ones and if so, how full do you fill them?

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