Molten Chocolate Cakes
Oooo, Molten Chocolate Cakes! Also known as Chocolate Lava Cakes, these warm, chocolatey cakes with an oozy-gooey center will never go out of style.
Molten Chocolate Cakes, which have been popular since the 1980s, are a cross between a soufflé and a sponge cake.
The key to the liquid center is to just bake it long enough to set the outsides of the cake, but not so long that it bakes all the way through.
This really is a dessert that should be served warm from the oven, probably with a scoop of ice cream.
That being said, it is possible to work ahead to make molten cakes. See the FAQ section at the end of the post for how to work ahead.
Scroll through the process photos to see how to make Molten Chocolate Cakes:
FAQs about Molten Chocolate Cakes (Lava Cakes):
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Molten Chocolate Cakes
Ingredients
- 6 oz semi sweet chocolate
- 4 oz unsalted butter (1/2 cup)
- 1 tablespoon Grand Marnier liquor
- 1 teaspoon vanilla extract
- 3 oz granulated sugar (1/3 cup)
- 2 large eggs
- 2 egg yolks
- 1 oz all purpose flour (3 tablespoons)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 425°F. Generously butter 4 (6-oz.) ramekins. Place the ramekins on a baking sheet.
- Microwave the chocolate and butter in large microwavable bowl on high in 30 second increments until butter is melted, stirring in between.6 oz semi sweet chocolate, 4 oz unsalted butter
- Stir until the chocolate is completely melted. Stir in the Grand Marnier and vanilla. Set the chocolate mixture aside.1 tablespoon Grand Marnier liquor, 1 teaspoon vanilla extract
- Whisk the eggs and yolks with the granulated sugar until the eggs are tripled in volume and leave a ribbon when drizzled over the surface. Sift the flour, cinnamon and pepper over the eggs and use a wire whisk to fold them in. Fold 1/2 of the egg mixture into the chocolate then fold in the remaining eggs. Divide the batter evenly between the prepared ramekins. *See Note3 oz granulated sugar, 2 large eggs, 2 egg yolks, 1 oz all purpose flour, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground black pepper
- Bake 10-12 minutes until sides are firm but centers are still soft. Remove from the oven and let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with confectioners’ sugar. Serve immediately.
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Is it mandatory to use marnier liquor?
No. The liquor is there for flavor. You could use a different liquor or just leave it out if you don’t want alcohol. A spoonful of strong black coffee would be another nice flavor enhancer.
Eileen your recipes rock!!! My daughter made 10 of these for my birthday and topped them with a scoop of Vanilla Ice Cream. They were DEEEEEELICIOUS!!! A unanimous decision was reached that they were the best Molten Lava Cakes anyone, at our table, had ever had! Thank you so much for all you do for the baking community.
Awww, thanks!
I do not have any ramekins. Can I use muffin tins?
Yes, I think you could use a muffin tin. If it’s a standard muffin size the cakes will be smaller and baker faster so keep an eye on them.
Can these be made as lemon, vanilla or caramel instead of chocolate?
Hi Ceeny, because the chocolate contributes fat, sugar and structure to the cake, it would take some testing to adapt it to a non-chocolate flavor. Sorry, I couldn’t say off the top of my head how to change the flavor.