How much does it cost to have a molten lava cake at a high-end restaurant? Too much! Imagine if you could easily make this at home with a few inexpensive ingredients. No hassle but incredibly crowd-pleasing! Would you do that?
In fact the money you spend on having one of these molten lava cakes in a restaurant is probably more than what it takes for you to make enough for 10 persons. And I am not even joking? Cheap, simple and quick to whip up a big bowl of batter, pour it into individual ramekins. Keep in the fridge and put them in the oven when you are chatting with your guests after dinner, before you know it, these sinfully delicious molten lava cakes are ready to serve. Impressive!
My friends or family like to ask me, “How do you make these cakes so easily?” And my answer is, “Well, in fact all you have to do is to underbake it!”
Ingredients (6 individual cakes):
4 ounces dark chocolate
2/3 cup unsalted butter
2/3 cup granulated sugar
1/2 cup all-purpose flour
Grease six ramekins, and line with a disk of parchment at the bottom.
Melt the chocolate and butter in a medium heat-proof bowl set over a pot of barely simmering water, stir until melted and smooth. Let cool for 15 minutes.
Beat the eggs and sugar with a hand-held electric mixer until thick, pale and ribbony. Beat in flour. Then slowly add the chocolate mixture while beating.
Evenly distribute the batter into the ramekins and chill.
When ready to serve, preheat oven to 400F. Bake the cake until the top is set, around 15 minutes.
Remove from oven. Let sit for five minutes before inverting onto individual serving plate. Top with vanilla ice cream, berries or caramel sauce.
Oh_sweet_dream. This is what I call this temptation. Everything worked straight off as described. Thanks for sharing this recipe.
All I can say right now is….WOW!!!! Simple yet so delicious looking dessert!
I just tried this recipe during the weekend, and it was so easy and so good! Thank you! I did cut a little of butter and instead used heavy whipped cream to make it creamier and runnier.
I try to bake the lava cake..for the first time its broken..for the second time its amazing!!
Hi Mardina, I am so glad to hear that. I am sure even it was broken, it was still delicious! :)
hi I made this for a school assessment
yum I recommend this to everyone Good valentines day dessert for a romantic or if ur feeling naughty
I am so happy to hear that, Jorjia! Happy day!
These look gorgeous. I want!I never knew lava cakes were so easy to make – I will have to give it a go next time I have people round for dinner :)
Thanks Charlotte! It is really easy to make. I highly recommend you to try this recipe. :)
That looks amazing! And I love how simple they are!
Yes, Annie, they are really easy to make! :P
I love me some molten cake! Delicious! Great picture too!
So nice of you to say that, The Baking Bluenoser! Thanks!
Amazing shot and very tempting little cakes :)))
What size ramekins do you use?
Hi Julia, I use 3.5-inch round ramekins. :)
Thanks, Tina! :)
Hi I loved your recipe its so yum..I have one doubt can v bake these and store in freeze..
after reheating ..can it still have those chocolatey , gooey centre ..
Hi Kirana, thanks! I am glad that you enjoyed the recipe. What I always do is to prepare the batter in ramekins, freeze them and thaw them in the fridge the day I serve them. Then I bake them during dinner. The reason why I don’t recommend to freeze the baked cake is because that reheating equals to over-baking the cake and you won’t get the gooey goodness inside! :)
Just to be honest, me and my mom are making one…and we are making it differently, ya know, just a bit. She said that cooking it for 15 minutes will leave it raw…Is that true??
Hi Jasmine, I think that’s the essence of lave cake. You will have to leave a little batter in the middle flowing out of the cake when you fork in for that first bite. But trust me, we’ve been making these for so many times. My kids love them. As long as the “lava” is warm, it’s fine.
Hello I’m khansa,:-) And your molten lava cake is look’s” DELICIOUS” I like it :-)
Thanks, Khansa! :)