Are you still looking for a recipe for Mother’s Day? Don’t you think that such special days do require a good dessert? Moms always deserve the best of everything and I can’t think of a better dessert for them than this Molten Chocolate Lava Cake! You will see that amazing smile and satisfaction on your mom’s face when she dips the spoon into the cake.
The ooey gooey center in this chocolate cake is definitely mind- blowing, so I’m sure it will be a hit whenever you make. The measurements here make 4 small souffle cups, but don’t worry about their size. They are absolutely enough as these are wonderfully chocolaty and nobody wants to get the second, at least in my family.
What I love about this Molten Chocolate Lava Cake is that it takes just 20 minutes or so from start to finish. Can you believe that it is that easy to make this elegant looking chocolate cake with a surprise inside?
You shouldn’t wait long to serve this chocolate lava cake if you want it to keep the molten center; otherwise it keeps baking and gets thick in some minutes.
If you want to make this heavenly lava cake even more decadent, serve it with a dollop of Homemade Elastic Turkish Ice Cream or your favorite ice cream or whipped cream.
The recipe is taken from Tasty Kitchen.
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Molten Chocolate Lava Cake
Very rich, chocolaty, ooey gooey lava cake.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- ½ cup butter
- 220g semi-sweet chocolate
- 1 cup powdered sugar
- 2 whole eggs
- 2 egg yolks
- 6 tablespoons flour
- 1 teaspoon powdered sugar, extra for dusting
- 1 teaspoon cocoa powder, for dusting
Instructions
- Preheat oven to 200C.
- Brush 4 small souffle cups with melted butter very well.
- Melt chocolate and butter in a heat proof bowl over simmering water, stir until smooth.
- Stir in powdered sugar.
- Add eggs and egg yolks and keep stirring.
- Stir in flour until well blended.
- Share between cups and bak efor 13-14 minutes until the sides are set.
- Let them rest for a minute and transfer them on serving plates.
- Dust powdered sugar and cocoa powder on each right before serving.
Nutrition
- Serving Size:
- Calories: 704
- Sugar: 61.6 g
- Sodium: 43.6 mg
- Fat: 43.5 g
- Carbohydrates: 75.6 g
- Protein: 10 g
- Cholesterol: 246.2 mg
Keywords: molten chocolate lava cake, chocolate lava cake recipe
Mita says
Hi! I want to make this for a dinner party for 10... so want to make 10-12 together. The recipe states for 4 at a time? Can I make all 12 together in the oven? How long should I cook it for then? Thank you!
Zerrin & Yusuf says
Hi Mita,
We haven't made more than 4 at a time as we can't bake them on the same shelf in the oven. If you can make 10-12 ramekins on the same shelf, you might not have a problem. The duration won't change. We don't recommend baking them on different shelves to be able to bake that many at a time as this might effect the result.
Maria says
Great recipe! Just like what you can find in a nice restaurant. I would add a little less sugar. It was perfect for Christmas dessert.
★★★★★
Yusuf says
Hi Maria! Glad you loved the recipe! Merry Christmas to you!
Roudha Al Maktoum says
I made this and it turned out perfect! 🤩 Thank you for the recipe 💞☁️ Definitely my favorite recipe! 🌸
Yusuf says
Glad you liked it Roudha! Thanks for your feedback!
Kristina says
This was so good and easy to make. I had some vanilla ice cream with it ...AMAZING!!!
★★★★★
Zerrin says
Hi Kristina! I'm so happy to hear that you loved it. Vanilla ice cream makes the perfect pairing!
Jette says
Hi!
Is this safe to eat despite the eggs? Because when the middle is still liquid, doesn’t that mean it’s not baked through entirely?
Myself I am fine but wondering about my sister who is still breast feeding her baby ..
Zerrin says
Hi Jette, thanks for this question. I think it's safe. Well, I'm not an expert but I can say that egg is not raw in this cake. Eggs cook really fast, you know. We just don't bake the cake long enough so that it kepps that runny center. Hope this helps.
Kim says
Guys! Help me. I'm trying to order some paper soufflé cups but have no idea what size to buy? What dimensions or 4oz 6oz etc? No sizing at all in recipe and I'm guessing it matters. Can't judge size by pictures. Could I use cupcake holders?
Many thanks
Dkota says
If you’re just using the cups and not putting them in a ramekin or anything, then it shouldn’t matter. By souffle cups, I’m thinking they’re sturdy enough to stand on their own. Other wise, 4oz for a regular muffin pan.
Kim says
Can you prepare ahead of time, for a dinner party and then cook after dinner? Thanks!
Zerrin says
Yes you can prepare it ahead of time.
Marelize says
Thank you - I was going to ask the exact same question 🙂
Can i even bake it the day before, and then reheat after dinner, or is it best done on the day?
Zerrin says
Hi Maralize, I don't recommend to bake it the day before and then reheat. There won't be the lava inside then.
Jennifer says
Can I refrigerate it? If so, for how long?
Zerrin says
Hi Jennifer! Well, I've never refrigerated it myself, so I don't want to mislead you.
Patricia Sepúlveda says
In spanish please! !!!!!!!!!
Jennifer says
Here is the recipe in spanish.
Ingredientes:
½ taza de mantequilla
220 grs. de chocolate semi-amargo
1 taza de azúcar impalpable
2 huevos enteros
2 yemas de huevo
6 cucharadas de harina (no especifica cuál)
1 cucharadita extra de azúcar impalpable, para decorar
1 cucharadita de cacao en polvo para decorar
Preparación:
Pre-calentar el horno a 200C.
Enmantequillar con mantequilla derretida 4 tazas pequeñas de souffle, esparciéndola con una brocha.
Derretir el chocolate y la mantequilla en un tazón resistente al calor en baño Maria, batir hasta que esté suave.
Incorporar el azúcar impalpable y batir.
Añadir los huevos enteros y las yemas de huevo y continuar batiendo la mezcla.
Agregar la harina y batir hasta que esté completamente incorporada.
Distribuir entre las tazas de souffle y hornear por 13-14 minutos hasta que los lados estén cocidos.
Retirarlos del horno, dejar enfriar por un minuto y transferir a los platos.
Decorar con azúcar impalpable y cacao en polvo por encima de las tortitas y servir inmediatamente.
Sue Hamilton says
The finished result was wonderful, but the Preheat/bake instructions need adjusting.....at 200 degrees was not set at all...I quickly checked other like recipes and adjusted degrees to 425 degrees and watched until sides were set...guessing 13-14 minutes should do trick. Again loved taste but adjust bake degrees.
Doris says
200 C (Celsius) is approximately 400 F (392 degrees Fahrenheit).
Alana says
This looks amazing and I'm going to try this tonight, although are you using pain or self raising flour?
Rene Hancock says
An you use ghee instead of butter? And what kind of flour did you use?
Ali says
I made this yesterday and it was absolutely delicious and easy!!! Thank you!
Cindy says
I just tried this recipe and I'm not sure if it's just me... or my oven... but it surely does not bake in 13/14 minutes at 200C. I've also looked at multiple recipes that bake around 400C for 12/13/14 minutes. So... I think there's at typo in this recipe...
★
Connie Veneracion says
Cindy, 400C is hotter than a pizza oven. Your oven setting has a typo.
Mickey says
If you are in the US we bake using Fahrenheit so rather than 200C you should cook it at 392F
★★★★★
Carla says
This is a really unclear recipe. Is the sugar meant to be added to the saucepan, or do you add the butter to a mixing bowl? Also, it doesn't tell you to wait for the butter to cool, so when I added the first egg it started to cook and I had to pick cooked egg out of my mix!
Please fix this recipe because it looks really yum but I'm not a baker so I don't know what to do with it.
Carla says
Please delete my comment. I had two recipes open and posted this on the wrong recipe! This one is super easy! 🙂
★★★★★
Librarian Lavender says
This is one of my favorite deserts, it looks so so delicious!