Individual Molten Lava Cakes

"These are so quick and easy. I make them after dinner that way they are nice and gooey. You will need 4 small ramekins. My oven is weird so I cook for maybe 9 minutes I check often to mke sure they are still jiggly. After remving from oven I run a knife around the edges before unmolding. I use a combination of dark and semi sweet chocolate"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by J. T. photo by J. T.
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by iashianab photo by iashianab
Ready In:
24mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
  • Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
  • Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
  • Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

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Reviews

  1. Very Good & easy! I melted the chocolate & butter in the microwave. Should have watched these closer, they were past gooey at 14 minutes, but they were still good. I added about a 1/2 tsp of vanilla and a dash of salt. Kids loved having their own special dessert.
     
  2. I love this recipe! I have recently had to start living a gluten free lifestyle for medical reasons and found this recipe to be very versatile. I used 6 oz of 70% chocolate and only 2 tablespoons of gluten free all purpose flour (cup4cup brand) as alternatives in the recipe and baked for only 8-10 minutes to remain molten (12-15 minutes for a moist chocolate cake).
     
    • Review photo by J. T.
  3. Tasty, but there was no "lava" in the ones I made. I baked for the entire 14 minutes @ 450F as the recipe said, and they looked like they were going to ooze, but when we put our spoons in, it was solid cake. Disappointed. My oven tends towards the cool side so I figured the full 14 minutes was OK. Oh well...
     
  4. These are wonderful! Easy and good. I used chocolate chips (4 oz is 2/3 cup) and 1/2 teasp vanilla. At 14 minutes they looked too gooey so I put them back and overcooked them. Even overcooked they are good - like brownies. The second time I got it right!
     
  5. WONDERFUL!!! I can't believe how quick and easy these are to make, in fact, for me too quick, lol!! At 9 minutes I checked them and they, at least to me, were not any where near done, all giggly!! So I cooked for 4 minutes longer and the center was still bubbly and I thought "Perfect"!!! Well by the time I ran a knife around each cake and then flipped them, it was not longer gooey on the inside, wet but not oozing!! Next time, for my oven, I will take them out at 10 minutes and I am sure it will be the molten cake we expected, all my fault!!! I used all semi-sweet chocolate and it wasn't overly sweet, just right!! We loved the flavor of these quick cakes and served it with vanilla ice cream for Labor Day dessert!! Thanks for sharing a recipe that I will be making again but experimenting with the cook time for my oven!! Made for Adopt a Tag!!
     
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Tweaks

  1. We used half bittersweet and half semi sweet Chocolates. It was very good. I agree with 9 minutes. I tried 10 and it was a little over done.
     

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