Chocolate Molten Lava Cakes

5 from 12 votes

Chocolate Molten Lava Cakes- only six ingredients!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: servings

Calories: 370kcal

Preheat the oven to 450°F. Butter and lightly dust four 6-ounce ramekins with cocoa powder. Tap out the excess cocoa powder. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. ½ cup (1 stick, 113 g) unsalted butter 6 ounces bittersweet chocolate
In a medium bowl, with an electric mixer (or you can use a whisk but it will take longer to whip) beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale. 2 large eggs 2 large egg yolks ¼ cup (50 g) granulated sugar ⅛ teaspoon salt
Whisk the chocolate/butter mixture until smooth. Quickly fold it into the egg mixture along with the flour. Stir to combine. 2 tablespoons all-purpose flour
Spoon the batter into the prepared ramekins and bake for 8-10 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, let stand for 10 seconds and then unmold. Serve immediately.

Baking In A Muffin Pan: You will get 6 lava cakes (they will be slightly smaller so you will get two more.) Dust the muffin pans with butter and cocoa powder to prevent them sticking. Bake for a little less time.
Making Ahead: Prep the batter and pour into the prepared ramekins. Cover with plastic wrap and place in the fridge up to 2 days ahead of time. Remove plastic wrap, allow to come to room temperature and bake as normal.
Freezing Lava Cakes: Allow to cool completely and wrap well. Freeze for up to 3 months. You can reheat in the microwave (you may lose some "lava").
Use good quality chocolate. You really will taste the difference. And use bars, not chips for more "lava".
Prep Your Ramekins! Make sure to grease your ramekins well with butter and cocoa powder so they can be easily released.
Cool For A Minute. Let the cakes sit for a minute after tipping them upside down. I find that if I immediately tip them out they tend to fall apart. So give them a minute before tipping them over.
Cool The Chocolate Mixture Slightly. Be careful to let the chocolate mixture cool before adding to the egg mixture or you risk ending up with chocolate scrambled eggs and nobody wants that! You can always temper the eggs, but adding a little bit of the melted chocolate first to the eggs and stirring before adding the rest of it. This helps bring the eggs up to temperature and avoids a scrambled mess!