CHOCOLATE MOLTEN LAVA CAKE
You can’t beat a classic! This Chocolate Molten Lava Cake is a rich chocolate cake with a liquid molten center. Best served with ice cream!
This recipe is super simple. My biggest tip for you when making molten lava cake is to practice with your timing. They can go from being completely underdone to overdone in the blink of an eye. But once you get your timing figured out, you’ll be making these Chocolate Molten Lava Cakes all the time!!
I actually made these for dessert on Valentine’s Day. It was dark out, and when you are wanting to eat, not wanting to ruin a nice dinner by having to stop and take time out of your dinner to take pictures, this is what happens to the photo. But we did enjoy the cakes, and the dinner for that matter!!
INGREDIENTS
- 1 cup + 1 tablespoon unsalted butter
- Unsweetened cocoa powder, for dusting
- 8 ounces semi sweet chocolate, chopped
- 4 large eggs
- 4 large egg yolks
- 3/4 cup sugar
- 1/3 cup all purpose flour, sifted
INSTRUCTIONS
Preheat the oven to 400ºF.Coat 6-8 custard cups with the 1 tablespoon of butter. Dust the cups with cocoa powder to coat, tapping out any excess cocoa.Combine the remaining butter and the chocolate in a small saucepan and set over low heat, stirring until melted and smooth.In a medium bowl, combine the eggs, egg yolks and sugar and beat until pale and doubled in volume. (This is easiest to do with an electric mixer – it should take about 3-5 minutes.)Fold the chocolate mixture into the egg mixture. Add the flour and whisk until smooth. Pour the batter into the prepared cups, dividing equally. Bake the cakes for 13-15 minutes, until puffed in the center and set around the sides. If you test it with a toothpick, some batter will show. Let the cakes rest for 5 minutes.Run a small, sharp knife around the sides of the molds. Place a plate under the cup, then flip it over, inverting and releasing the cake. Serve with whipped cream, ice cream, and/or chocolate syrup.