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Chocolate lava cakes with molten chocolate centers in muffin liners, with one broken open on a plate and topped with vanilla ice cream.
Inga

Chocolate Lava Cakes

Rich chocolate lava cakes with delicate edges and warm, molten centers. Made with six simple ingredients and baked in a muffin tin, these individual desserts are delicious served warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 10 cakes
Course: Dessert
Cuisine: French
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4¼ oz baking chocolate 120 g, semisweet or bittersweet, chopped
  • 6 tbsp plus 2 tsp butter 95 g, cubed, plus extra for greasing if needed
  • ⅓ cup plus 1 tbsp granulated sugar 80 g
  • 4 large eggs
  • 1 tsp vanilla extract 5 ml
  • ½ cup plus 2 tsp all-purpose flour 65 g
Optional, for serving:
  • Vanilla ice cream
  • Fresh berries
  • Powdered sugar

Equipment

  • Muffin tin
  • Paper liners suitable for 480°F (250°C), optional
  • Heatproof bowl and saucepan
  • Large mixing bowl
  • Hand mixer
  • Spatula
  • Kitchen scale and measuring spoons

Method
 

  1. Preheat the oven. Preheat to 480°F (250°C). Thoroughly grease 10 muffin cups with butter, or line them with paper liners rated for this temperature.
  2. Melt the chocolate and butter. Place the chopped chocolate and cubed butter in a heatproof bowl over a saucepan of gently simmering water. Keep the bottom of the bowl above the water. Stir until melted and smooth, then remove from the heat and let cool slightly.
  3. Mix the eggs, sugar, and vanilla. In a large mixing bowl, beat the eggs, sugar, and vanilla extract with a hand mixer until evenly combined.
  4. Combine the mixtures. Gradually add the warm-not hot-chocolate and butter mixture to the eggs, mixing until smooth.
  5. Add the flour. Gently mix in the flour just until incorporated. Scrape the sides and bottom of the bowl to ensure the batter is evenly combined.
  6. Fill and bake. Divide the batter evenly among the 10 prepared muffin cups. Bake in the fully preheated oven for 4 minutes. Remove promptly to preserve the soft centers.
  7. Serve warm. Let the cakes settle briefly, just until they can be handled. Carefully remove them from the pan and peel away any liners. Serve immediately with vanilla ice cream or your preferred toppings.

Notes

  • Measure accurately: US measurements are approximate; use the gram measurements for the most consistent results.
  • Chocolate: Use semisweet or bittersweet baking chocolate. Unsweetened chocolate will make the cakes considerably less sweet.
  • Baking time: Four minutes is the timing used for this recipe with freshly mixed batter divided into 10 portions. Oven performance, pan material, and cup size affect the result. Chilled or frozen batter has not been tested with this timing.
  • Serving: These cakes have the best molten texture immediately after baking. The centers firm up as they cool.
  • Storage: Refrigerate cakes without toppings in an airtight container within 2 hours of baking. Keep for up to 3 days.
  • Freezing: Wrap cooled cakes individually and freeze in a sealed container for up to 1 month. Thaw overnight in the refrigerator.
  • Reheating: Remove wrapping and any foil liners. Microwave in short intervals until the center reaches 165°F (74°C). Reheating will make the center firmer.

     

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  • Nutrition per Serving

    Serving: 1 cake
    Calories: 220 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 8 g | Fiber: 1 g | Sugar: 14 g
    Estimated using dark chocolate with 45–59% cocoa solids and four large eggs. Excludes toppings and extra butter for greasing.