Description
This easy molten lava cake recipe features a rich, warm chocolate hug with a hot fudge core and a dusting of cocoa, offering a decadent, restaurant-quality dessert perfect for special occasions or weeknight treats.
Ingredients
Scale
- 8 oz dark chocolate (60–70 percent cacao), (use dairy-free chocolate for a dairy-free option)
- 0.5 cup unsalted butter, (or a plant-based butter alternative)
- 3 large eggs, whole
- 2 large egg yolks
- 0.5 cup granulated sugar
- 0.25 cup all-purpose flour, (a 1:1 gluten-free flour blend works great for a gluten-free option)
- 1 tsp vanilla extract
- 0.25 tsp salt
- 0.5 tsp espresso powder, optional
- 0.5 cup semi-sweet chocolate chips or squares, (for hot fudge core)
- 0.25 cup heavy cream, (for hot fudge core)
- unsweetened cocoa powder or powdered sugar, as needed for dusting
Instructions
- Prep Ramekins: Preheat your oven to 400F (200C). Generously butter four 4-6oz ramekins, then dust them thoroughly with cocoa powder.
- Melt Chocolate and Butter: In a microwave-safe bowl or double boiler, gently melt 8 oz (225g) dark chocolate and 0.5 cup (113g) butter together until smooth and glossy. Stir frequently to prevent scorching. Let this mixture cool slightly until it is just warm to the touch.
- Whisk Eggs and Sugar: In a large bowl, beat 3 whole eggs, 2 egg yolks, and 0.5 cup (100g) granulated sugar with an electric mixer until the mixture is light, pale, fluffy, and significantly increased in volume.
- Combine Ingredients: Gradually pour the slightly cooled melted chocolate mixture into the egg mixture, folding gently with a spatula until just combined. Stir in 0.25 cup (30g) flour, 1 tsp vanilla extract, 0.25 tsp salt, and optional 0.5 tsp espresso powder. Mix until just incorporated; do not overmix.
- Assemble Hot Fudge Core: Pour about half of the batter into each prepared ramekin, filling it halfway. Carefully place a generous spoonful of semi-sweet chocolate chips (or prepared hot fudge) right into the center of each, making sure it is completely covered by the remaining batter.
- Bake Cakes: Place your ramekins on a sturdy baking sheet and bake for 12-15 minutes at 400F (200C). The edges should appear set and slightly firm, but the center will still be wonderfully jiggly when gently nudged.
- Invert and Dust: Carefully remove from the oven. Let them rest in the ramekins for 1 minute before inversing each onto a serving plate. Dust generously with cocoa powder or powdered sugar while still warm. Serve immediately.
Notes
Chill greased ramekins for 5 minutes before dusting to help butter hold cocoa better. If cakes seem too liquidy after 15 minutes, bake for another minute or two, checking carefully. For a richer taste, use dark chocolate; for a sweeter, milder cake, use milk chocolate for the core. You can use plant-based butter, dairy-free chocolate, and gluten-free flour as substitutes.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 450 calories
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 150 mg
Keywords: molten lava cake, chocolate, hot fudge, dessert, easy, baking, gourmet, decadent, family dinner, cocoa dust