Chocolate Molten Cakes – Also known as a chocolate lava cake, these little cakes have a soft and fudgy crumb and an irresistibly gooey centre. The ultimate individual chocolate desserts!
One of my all-time favourite chocolate desserts has to be the Chocolate Molten Cake (also known as a Chocolate Lava Cake). I just cannot resist that runny chocolate centre!
My Chocolate Molten Cakes are super quick and easy to make, and are totally irresistible. You only need 6 simple ingredients, and in just over 30 minutes, you’ll have yourself the ultimate chocolate dessert.
Serve these little cakes warm with a scoop of vanilla ice cream and nobody will be able to resist.
How to make Chocolate Molten Cakes
Ingredients you’ll need:
- Dark chocolate: Choose the brand you love and enjoy eating on its own. I love Lindt.
- Unsalted butter
- Large eggs: You’ll want 2 large eggs, plus 2 large egg yolks.
- Vanilla extract
- Icing OR powdered sugar
- Plain OR all-purpose flour
To make these cakes, simply start by adding the chocolate and butter to a large microwave-safe bowl and heating in 20 second intervals, stirring after each one, until melted and smooth.
Add the eggs, egg yolks, and vanilla, and whisk until combined. Add the icing sugar and flour, and whisk until smooth and combined. The mixture should be slightly thick and gloopy.
Divide the mixture between four greased 4-oz ramekins. Bake for 12 – 14 minutes, or until the sides of the cakes are firm, and the centres are still soft and gooey.
TIP: To grease the ramekins, I like to use a cake-release formula like Wilton or PME. Alternatively, you can grease and coat your ramekins lightly in cocoa powder.
Carefully run a knife around the edges of each cake, then turn them out onto serving plates. Serve warm with a scoop of ice cream.
Scroll down for the FULL printable recipe.
These Chocolate Molten Cakes are:
- super quick and easy to throw together
- made with only 6 simple ingredients
- deliciously rich and indulgent
- the ULTIMATE chocolate dessert
Want to make these cakes ahead of time? Simply prepare the pudding and divide between the ramekins. Cover tightly with clingfilm and keep refrigerated for up to 24 hours. Bake when ready to serve.
Don’t have any ramekins? You can use a muffin pan! This recipe should yield about 6 cakes if using a muffin pan. Bake for about 8 – 10 minutes.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
By the way, you can totally enjoy these lava cakes straight from the ramekins… ↓
Try these delicious cakes next!
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Originally Published: February, 2016 | Updated: July, 2019