Is there anything better than a hot chocolate cake? Known as lava cakes or molten chocolate cakes, these little jewels are so delicious and amazingly easy to make. A cake shell on the outside, with warm chocolate flowing through the middle, these are the perfect go-to dessert that will please all ages. They are also perfect for Valentine’s Day, just serve with Chambord Kir Royale cocktail. It would also pair perfectly with my Mussels with cream and Pernod.



Chocolate Molten Cakes

  • Author: Ronda Carman
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 4


Baking spray, for ramekins
1 stick (4 ounces) unsalted butter
2 ounces bittersweet chocolate
6 ounces semisweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
1 teaspoon vanilla
pinch of salt
2 tablespoons all-purpose flour
powdered sugar, for dusting


Preheat the oven to 425°F and lightly spray four 6-ounce ramekins with baking spray. Set the ramekins on a baking sheet.

In a double boiler, over simmering water, melt the butter with the chocolate. Remove from the heat and set aside. In a medium bowl, beat the eggs with the egg yolks, sugar, salt and vanilla at high speed until thick and pale. Whisk the chocolate until smooth.

Quickly fold the chocolate into the egg mixture. Sprinkle in the flour and fold it in. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. 

Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over and let stand for 10 seconds, remove ramekins. Lightly dust the cakes with powdered sugar. Serve immediately.

  • Category: Desserts

Keywords: chocolate molten cakes

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