Wednesday, January 26, 2011

Molten Chocolate Lava Cakes

Sometimes you need a dessert that's a snap to whip up but will still knock the socks off of anyone who tries it.  These luscious, melt-in-your-mouth chocolate lava cakes fit the bill perfectly.  I've taken a few liberties with the recipe to make it easier to make whenever the craving for something warm and chocolate-y strikes, but if you have everything called for in the original recipe, you should try them that way, at least once.

Molten Chocolate Lava Cakes

  • 4 ounces good semi-sweet chocolate chips (I like Ghirardelli 60% cocoa)
  • 1/2 C butter
  • 1 C white sugar (the recipe calls for powdered, which make a smoother, more velvety cake, but nobody will complain if you substitute plain granulated sugar.)
  • 1 t vanilla
  • 3 whole eggs
  • 6 T all-purpose flour
  • Whipping cream & sugar, for serving


Preheat the oven to 350 degrees.

Melt together the chocolate and the butter in a microwave-safe bowl.  Stir in the sugar and vanilla, whisk in the eggs, and stir in the flour.  Oil 4-6 ramekins or 6-8 cupcake tins and divide the batter between them.  If you're using ramekins, place them all on a cookie sheet for easier handling and in case of overflow.
(If you have some chocolate squares or peanut butter cups or a fancy bottle of merlot espresso chocolate sauce, you might think of augmenting the centers of these treats with a bit of that.  Just a suggestion.)

Bake at 350 for 10-14 minutes, until the tops are set but the insides are still jiggly.  Invert the cups on individual plates to serve.  Whip & sweeten some whipped cream and serve in generous dollops alongside.

Makes 4-8 servings.


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  2. These look divine. Thanks for the recipe.