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Home » Cakes » Molten Chocolate Lava Cake

Published: May 9, 2014 · Modified: Sep 24, 2019 by Zerrin & Yusuf

Molten Chocolate Lava Cake

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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.

Molten Chocolate Lava Cake | giverecipe.com | #cake #chocolate #lavacake #mothersday

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?

Molten Chocolate Lava Cake | giverecipe.com | #cake #chocolate #lavacake #mothersday

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.

Molten Chocolate Lava Cake | giverecipe.com | #cake #chocolate #lavacake #mothersday

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.

Molten Chocolate Lava Cake | giverecipe.com | #cake #chocolate #lavacake #mothersday

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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Molten Chocolate Lava Cake

Molten Chocolate Lava Cake | giverecipe.com | #cake #chocolate #lavacake #mothersday
Print Recipe

★★★★★

4.2 from 5 reviews

Very rich, chocolaty, ooey gooey lava cake.

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 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

  1. Preheat oven to 200C.
  2. Brush 4 small souffle cups with melted butter very well.
  3. Melt chocolate and butter in a heat proof bowl over simmering water, stir until smooth.
  4. Stir in powdered sugar.
  5. Add eggs and egg yolks and keep stirring.
  6. Stir in flour until well blended.
  7. Share between cups and bak efor 13-14 minutes until the sides are set.
  8. Let them rest for a minute and transfer them on serving plates.
  9. 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

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Mita says

    January 31, 2022 at 1:04 am

    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!

    Reply
    • Zerrin & Yusuf says

      January 31, 2022 at 8:21 pm

      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.

      Reply
  2. Maria says

    December 25, 2020 at 10:39 am

    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.

    ★★★★★

    Reply
    • Yusuf says

      December 26, 2020 at 12:43 am

      Hi Maria! Glad you loved the recipe! Merry Christmas to you!

      Reply
  3. Roudha Al Maktoum says

    October 13, 2020 at 6:14 am

    I made this and it turned out perfect! 🤩 Thank you for the recipe 💞☁️ Definitely my favorite recipe! 🌸

    Reply
    • Yusuf says

      October 13, 2020 at 4:22 pm

      Glad you liked it Roudha! Thanks for your feedback!

      Reply
  4. Kristina says

    December 23, 2018 at 5:27 am

    This was so good and easy to make. I had some vanilla ice cream with it ...AMAZING!!!

    ★★★★★

    Reply
    • Zerrin says

      December 25, 2018 at 12:57 am

      Hi Kristina! I'm so happy to hear that you loved it. Vanilla ice cream makes the perfect pairing!

      Reply
  5. Jette says

    February 12, 2018 at 12:32 am

    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 ..

    Reply
    • Zerrin says

      February 12, 2018 at 11:00 am

      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.

      Reply
  6. Kim says

    October 25, 2016 at 9:54 am

    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

    Reply
    • Dkota says

      May 09, 2018 at 11:27 pm

      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.

      Reply
  7. Kim says

    March 19, 2016 at 3:15 pm

    Can you prepare ahead of time, for a dinner party and then cook after dinner? Thanks!

    Reply
    • Zerrin says

      March 20, 2016 at 1:19 am

      Yes you can prepare it ahead of time.

      Reply
      • Marelize says

        July 06, 2016 at 12:09 pm

        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

        July 07, 2016 at 2:53 am

        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

        September 19, 2016 at 2:35 am

        Can I refrigerate it? If so, for how long?

      • Zerrin says

        September 20, 2016 at 10:36 pm

        Hi Jennifer! Well, I've never refrigerated it myself, so I don't want to mislead you.

  8. Patricia Sepúlveda says

    January 17, 2016 at 7:06 pm

    In spanish please! !!!!!!!!!

    Reply
    • Jennifer says

      September 15, 2016 at 4:07 pm

      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.

      Reply
  9. Sue Hamilton says

    April 01, 2015 at 6:53 pm

    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.

    Reply
    • Doris says

      May 07, 2015 at 7:18 am

      200 C (Celsius) is approximately 400 F (392 degrees Fahrenheit).

      Reply
  10. Alana says

    April 01, 2015 at 7:14 am

    This looks amazing and I'm going to try this tonight, although are you using pain or self raising flour?

    Reply
  11. Rene Hancock says

    March 25, 2015 at 1:44 am

    An you use ghee instead of butter? And what kind of flour did you use?

    Reply
  12. Ali says

    January 19, 2015 at 8:55 pm

    I made this yesterday and it was absolutely delicious and easy!!! Thank you!

    Reply
  13. Cindy says

    January 12, 2015 at 12:10 am

    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...

    ★

    Reply
    • Connie Veneracion says

      March 23, 2015 at 7:42 pm

      Cindy, 400C is hotter than a pizza oven. Your oven setting has a typo.

      Reply
    • Mickey says

      June 08, 2015 at 6:44 am

      If you are in the US we bake using Fahrenheit so rather than 200C you should cook it at 392F

      ★★★★★

      Reply
  14. Carla says

    November 22, 2014 at 3:42 am

    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.

    Reply
    • Carla says

      November 22, 2014 at 3:43 am

      Please delete my comment. I had two recipes open and posted this on the wrong recipe! This one is super easy! 🙂

      ★★★★★

      Reply
  15. Librarian Lavender says

    May 09, 2014 at 5:50 pm

    This is one of my favorite deserts, it looks so so delicious!

    Reply

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Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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