Cakes made of molten chocolate

Cakes made of molten chocolate

Cakes made of molten chocolate

The most indulgent treat is these molten chocolate lava cakes. A rich brownie-like taste and a warm, molten chocolate center result from baking individual chocolate cakes until they are soft-set.

Ice cream is placed on top of a serving plate of chocolate lava cake. On the side, raspberries are shown.
Chocolate Lava Cake, delectable
These dramatic chocolate lava cakes are always a show-stopping dessert that are ideal for offering to guests or at special occasions.

They are surprisingly simple to create, and you won’t have to worry about scheduling additional time for a cake to cool or the added effort of making icing.

For the perfect taste combination and eye-catching dessert beauty, serve them warm topped with vanilla ice cream and a little hot fudge sauce.

You’ll know after just one bite that this is a fantastic cake recipe you’ll want to have on hand.

Good Advice
Instead of chocolate chips, always use baking bars of high quality. Because stabilizers were added to the chocolate chips, the texture of the cakes will change.
For simpler removal, liberally grease the ramekins with butter. Don’t forget to run a knife down their edges before flipping as well to make the transfer easier.
When the cakes appear to be underbaked, remove them from the oven. One dessert in particular shouldn’t be fully cooked and set.
Using a muffin pan, how to make chocolate lava cake
I’ve also baked them in a 6-well jumbo muffin tin.
Follow the instructions exactly, then fill each well to approximately two-thirds of the way, and bake as instructed.

Invert the muffin pan onto a cutting board after letting cool for one to two minutes. transfer to separate serving plates after that.
Although I haven’t tried these yet, they should work just as well in a regular-sized muffin tin. Fill each just two-thirds full, and then shorten the baking time.

Can You Reheat Them?
Reheating is not advised. It is ideal to serve them soon after they are ready for a warm, velvety molten core.
However, if there are any leftover and you don’t want them to go bad, keep them in the refrigerator for up to three days.

Reheat in a 350 degree oven on a baking sheet lined with parchment paper when you are almost ready to serve (about 8 minutes).
The texture will radically alter and they will become quite dry if you try to reheat them in the microwave.

After baking, the molten lava cake batter is also shown being poured into custard cups.

Alternative Topping Ideas
Vanilla, strawberry, or chocolate ice cream are all tasty possibilities.
Whipped cream: To prevent melting on touch, give the molten lava cakes a little more time to cool.

Best fresh fruit choices are raspberries or strawberries.
If you want to make them even more delicious, try adding chocolate fudge sauce or caramel sauce!
If you don’t want all that extra but still want to dress them up a bit, powdered sugar is a nice choice.
Coconut: The combination of chocolate and coconut is unbeatable.

Cakes made of molten chocolate

The ultimate dessert in decadence, these! A rich brownie-like taste and a warm, molten chocolate center result from baking individual chocolate cakes until they are soft-set.


6 ounces of bittersweet chocolate, chopped, and 1 tablespoon of unsalted butter
1 1/4 cups (150g) sugar in powder
1/8 teaspoon of salt
Three big eggs
(3) egg yolks
Vanilla extract, 1 teaspoon
Unbleached all-purpose flour, 6 1/2 Tbsp (62g)

Set the oven’s temperature to 425. Transfer six (6 oz.) ramekins to a baking sheet after buttering them (or butter 6 wells of a jumbo muffin pan). Dust with a little flour and shake off the extra.
Over medium-high heat, bring 1 inch or so of water to a simmer in a medium saucepan. In a heat-resistant glass dish, combine chocolate and 3/4 cup butter. Set bowl over stove, turn heat to medium-low, and whisk often until butter and chocolate are completely melted. Bowl should be taken from the heat and left to cool for 5 to 10 minutes.
Salt and powdered sugar should be combined well before adding (it will be thick at this point).
Combine vanilla, egg yolks, and eggs (it will take a bit of stirring to get them fully incorporated).

Add the flour, then whisk and fold the mixture to incorporate.

Fill each prepared custard cup or muffin well with approximately 2/3 of the batter (or about 1/2 cup). Transfer custard cups, if used, to a baking sheet before baking.
Bake in a preheated oven for 11 to 12 minutes, or until the rims are golden but the middle is still soft.
Remove from oven, then allow to cool for 1–2 minutes. Invert onto dessert plates after checking that the edges are loose with a knife (if using a muffin pan invert onto a cutting board or baking sheet then transfer to individual dessert plates).

Serve hot immediately after baking. Serve with whipped cream, ice cream, or strawberries or raspberries if preferred.