Lava Cake Recipe

lava cake cut open on plate with ice cream on top

Lava Cakes are a must make. A rich chocolate cake that as you cut into it, a liquid chocolate oozes out. This molten chocolate lava cake is a must make dessert.

Course Desserts

Cuisine American

Keyword can you make molten lava cakes ahead of time, chocolate lava cake recipe, chocolate molten lava cake, how to make lava cake, how to store lava cake, instant pot desserts, lava cake, lava cake recipe, molten cakes, molten chocolate cake, molten chocolate cakes, what is lava cake, what size ramekin for lava cake, chocolate lava cake, how to eat lava cake, how to reheat lava cake, volcano cake

Prep Time 10

Cook Time 12

Total Time 22

Servings -6

Calories 527kcal

Author Kelsey

Ingredients

3/4 cup semi-sweet chocolate high quality
1/2 cup unsalted butter
1/4 cup all purpose flour
1/2 cup powdered sugar
2 large eggs
2 large egg yolks
dash of salt
Cocoa powder for dusting optional
Toppings of choice

Instructions

Preheat the oven to 425 degrees. Spray your ramekins (6 ounce ramekins) with cooking spray then sprinkle with cocoa powder. Shake out the excess cocoa powder. If doing muffin tin, do the same with 6 muffin spot.
Take your semi-sweet chocolate and melt in a microwave safe bowl with the unsalted butter. Heat 20 second intervals stirring between each heat cycle.
Once melted fully, set it aside.
In a new bowl add in your flour, powdered sugar, salt, and whisk well. Then you will add in the eggs and mix, and then slowly stir in the chocolate.
Pour the lava cake batter into ramekins or muffin tin. Bake for 12-14 minutes for ramekins or 7-9 minutes for the muffin tin. The top of the cakes will be solid and firm to touch. The center of the cakes will have a little softness to them.
Allow the cakes to cool for around a minute or two, then use a knife to cut around the ramekins. Then invert your plate and flip it over. Carefully lift up the ramekins and the cake should come out.
Top with fruit, dust with powdered sugar, ice cream, or whatever you want.

Notes

Instant Pot Directions: Mix up the cakes just as you would. Pour 1 cup of water in the Instant Pot. Place trivet in the Instant Pot. Place your ramekins on top of trivet. You can stack the 4th one on top. Then place lid on the pressure cooker, do manual high pressure, for 9 minutes with a quick release of pressure once it is done cooking. Then flip the cakes on a plate upside down and serve.

Quality chocolate is recommended as it is going to be a stand out flavor. Lower quality chocolate will affect the batter.

You can store leftover cakes in the fridge for 2-3 days. To warm up heat at 350 degrees for 5-10 minutes or microwave. Reheating can cause the lava to cook up more. But they will still taste delicious.

Nutrition