Chocolate Molten Lava Cakes

Chocolate Molten Lava Cakes from Weelicious

Chocolate!

Let's be honest, it's what you really want for dessert at your special Valentine’s Day dinner this weekend -- and why wouldn't you? The mere mention of the word chocolate sends the most heavenly feeling through my body. That's why I think this Chocolate Molten Lava Cake recipe couldn't be more perfect for the 14th of February.

Chocolate Molten Lava Cakes from Weelicious

If someone put a Chocolate Molten Lava Cake in front of you wold you love them forever? It’s certainly been the case with my troops. I’ve made these little beauties a bunch of times over past few weeks, working hard to perfect the recipe and giving the kids a big dose of ooey gooey chocolate decadence after every attempt, and I don't think my kids could love me any more. I make these with Davidson's Safest Choice Eggs to make sure the slightly undercooked centers are not only delicious, but safe my little ones to eat.

Chocolate Molten Lava Cakes from Weelicious

Chocolate Molten Lava Cakes from Weelicious

The cakes are made in individual ramekins so each one feels like a personalized treat. By baking them for less than 20 minutes they remain soft in the middle, developing a beautiful crust around the hot "lava" center. They're the perfect size, texture and taste to make you go weak in the knees. Served warm on their own or with a dollop of fresh whipped cream or ice cream on top, they’re the perfect finish to any special meal -- particularly one filled with romance!

Chocolate Molten Lava Cakes from Weelicious

Chocolate Molten Lava Cakes from Weelicious

Chocolate Molten Lava Cakes from Weelicious

comment on this post

Chocolate Molten Lava Cakes (makes 4 small cakes)

Prep Time: 10 mins Cook Time: 16 mins

nut free

Ingredients

  • 1/2 cup chocolate chips or chopped chocolate
  • 1/3 cup unsalted butter, plus more for greasing the pans
  • 1/4 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 2 large eggs
  • cocoa powder, for dusting

Preparation

1. Preheat the oven to 400F.

2. Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.

3. Place the chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.

4. Stir the sugar and flour into the chocolate mixture.

5. Add in the eggs and mix until smooth.

6. Pour the batter into the four cups, they should be about 1/2 full. Place the baking cups on a baking sheet.

7. Bake for 16-18 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes. Be careful as ramekins may still be hot. Serve immediately.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

12 comments

  • Valerie

    I just made this, but I halved the recipe and cooked it in one larger ramkin. It turned out great! It needed to bake about 14 minutes. I also substituted one packet of stevia in place of the sugar, which worked perfectly for my taste. I liked it all on it's own, but it would be even better with a little whip cream or vanilla ice cream on top. Thanks for the recipe! I'll be making this again!

    leave a comment

  • Gaby

    These look delicious! I love the gooey lava center, YUM!

    leave a comment

  • Jessica

    Can I use brown sugar instead? Would the amount used remain the same?

    leave a comment

    • McCord

      I think that would be okay. Use the same amount.

      leave a comment

  • Ann

    Any chance almond flour would work in the place of all-purpose flour?

    leave a comment

    • McCord

      I haven't tested that, but since it is such a small amount used, I think it would be okay!

      leave a comment

  • Paula bell'alimento

    Want. Who doesn't love a good molten lava cake ; ) Stumbled!

    leave a comment

  • Lisa

    Could you make this recipe the night before, refrigerate and bake when needed?

    leave a comment

    • Catherine McCord

      Yes! Either let it come to room temperature before baking, or add 1 minute to the cooking time.

      leave a comment

  • Cindi Van Kirk

    I added a tsp. of salt into the sugar/flour mix to take out the blandness. it really enriched it!!

    leave a comment

  • Phyllis

    how much milk is used in the chocolate molten lava cakes?

    leave a comment

    • McCord

      No milk. Scroll to the bottom of the post for the written recipe!

      leave a comment