Try this Molten Lava Cakes Recipe recipe, or contribute your own.
- Carbohydrate 51.0921375247928 g
- Cholesterol 367.228541688468 mg
- Fat 34.9314970987878 g
- Fiber 1.93325003342482 g
- Protein 10.0457179190597 g
- Saturated Fat 19.498838342764 g
- Serving Size 1 1 Serving (146g)
- Sodium 345.964666896244 mg
- Sugar 49.158887491368 g
- Trans Fat 2.66723075093021 g
- Calories 538 calories
Step-by-step
- Preheat oven to 425 degrees F.
- Spray 6 -6 ounce custard (ramekin) cups or cupcake tin.
- In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total).
- Add flour and sugar to chocolate/butter sauce.
- Stir in the eggs and yolks until smooth.
- Add vanilla and coffee liqueur/instant coffee and mix everything until combined.
- Divide the batter evenly among the each cups.
- Place cups on top of a cookie sheet and bake for 10 minutes.
- The edges should be firm but the center will be runny.
- Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
Precision timing separates a properly flowing lava cake from a fully baked standard sponge. Achieving that liquid center without undercooking the surrounding structure requires managing oven heat and batter density closely. Professional kitchens rely on specific thermal thresholds to control the interior viscosity of chocolate desserts.
- Preheat the oven to 425 degrees Fahrenheit and use a dedicated oven thermometer to verify the reading before introducing the ramekins.
- Melt the butter and chocolate in short thirty-second increments in the microwave to prevent the cocoa solids from scorching and seizing.
- Bake the portions for exactly 10 minutes on a sturdy cookie sheet to ensure even heat distribution from the bottom up.
- Invert the cakes onto plates immediately after running a thin knife along the perimeter, or leave them inside insulated ceramic cups to retain heat longer.
Using high-quality chocolate with a higher cocoa butter content yields a more fluid interior than processed baking bars containing vegetable oils. Proper chilling of prepared ramekins can also slow the bake time slightly if the batter goes into the oven cold.
