Easy Chocolate Molten Lava Cakes
Individual chocolate cakes with a soft, molten center — quick to prepare and bake in about 10–12 minutes.
Equipment
- Equipment
- 4 oz Ramekins
- 60% Bittersweet Chocolate
- Mixing Bowls
Ingredients
Ingredients
- 4 ozbittersweet chocolate
- 4 ozbutter
- 2 large eggs
- 1/2 cupsugar
- 2 Tablespoonsflour
- 1 teaspoonvanilla extract
- 1/2 teaspoonInstant coffee or espresso powder optional
Instructions
Instructions
- Preheat the oven to 400°F. Generously butter four 4‑ounce ramekins (use a little of the butter from the ingredient list) and set them aside.
- Break 4 oz bittersweet chocolate into pieces and place in a medium microwave‑safe bowl with the 4 oz butter. Microwave in 30‑second increments, stirring between each, until fully melted and smooth. If using the 1/2 teaspoon instant coffee, stir it into the melted chocolate so it dissolves. Set the chocolate mixture aside to cool slightly.
- In a large bowl, whisk 2 large eggs and 1/2 cup sugar until the mixture is pale and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with an electric mixer).
- Whisk the melted chocolate and butter into the egg‑sugar mixture until combined.
- Add 2 tablespoons flour and 1 teaspoon vanilla extract; gently whisk until just combined and no streaks of flour remain.
- Divide the batter evenly among the four prepared ramekins and place them on a baking sheet.
- Bake in the preheated 400°F oven for 10–12 minutes, until the edges are set and beginning to pull away from the ramekin but the centers are still soft and jiggly.
- Remove from the oven and serve immediately in the ramekins.
Notes
Notes
To use semi-sweet chocolate:
Increase the chocoalte to 6 oz and reduce sugar to 1/4th cup.
To make low-carb/Keto:
Replace the sugar with powdered
erythritol
and replace the flour with
almond flour
or check out my
keto lava cakes here
.
To use different size ramekins:
Divide batter into 2-3 (6-8 oz) ramekins and bake 12-14 minutes or divide into 6 well-greased muffin cups and bake 10 minutes.
To freeze or make overnight:
make the recipe until the part where you place the batter into the ramekins then cover the ramekins and place in the fridge over-night. To freeze, cover the batter and freeze up to 2 weeks, thaw 30mins-1 hour then bake 5 minutes longer.
To use semi-sweet chocolate:
Increase the chocoalte to 6 oz and reduce sugar to 1/4th cup.
To make low-carb/Keto:
Replace the sugar with powdered
erythritol
and replace the flour with
almond flour
or check out my
keto lava cakes here
.
To use different size ramekins:
Divide batter into 2-3 (6-8 oz) ramekins and bake 12-14 minutes or divide into 6 well-greased muffin cups and bake 10 minutes.
To freeze or make overnight:
make the recipe until the part where you place the batter into the ramekins then cover the ramekins and place in the fridge over-night. To freeze, cover the batter and freeze up to 2 weeks, thaw 30mins-1 hour then bake 5 minutes longer.