Molten Chocolate Lava Cake Recipe
These molten chocolate lava cakes are rich, gooey, and easier to make than you may think! Each individual cake has a delicate outer layer and a warm, molten center. Paired with a bright raspberry coulis and fluffy homemade whipped cream, they’re an elegant dessert that feels special but comes together in about 35 minutes.
Servings: 4 cakes
Equipment
- 4 (4-Ounce) Ramekins
- 1 Sheet Tray
- 1 Heatproof Glass Bowl
- 1 Small Saucepan
- 1 Stand Mixer with Whisk Attachment (or Hand Mixer + Large Mixing Bowl)
- 1 Fine Mesh Sieve
- 1 Whisk
- 1 Spatula
- 1 Fork or Potato Masher
- 1 Oven Mitts
- 1 Small Plates (for Unmolding)
Ingredients
For the Whipped Cream
- ½ cup heavy whipping cream very cold
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla bean paste
- ¼ teaspoon kosher salt
For the Raspberry Coulis
- 1 (6 ounce / 170 gram) package fresh raspberries
- 1-2 tablespoon sugar depending on the sweetness of berries
- 1 tablespoon lemon juice about ½ lemon
- zest of 1 lemon
- 1 tablespoon water
- ¼ teaspoon kosher salt
For the Chocolate Lava Cakes
- cocoa powder for dusting ramekins, as needed
- 4 ounce unsalted butter cubed, plus more for greasing ramekins
- 6 ounce dark chocolate chopped
- ½ teaspoon espresso powder
- 1 teaspoon vanilla extract
- 3 large egg room temperature
- 1 large egg yolk room temperature
- ¼ cup sugar
- ½ teaspoon kosher salt
- 2 tablespoon all-purpose flour
For Serving (optional)
- powdered sugar for dusting
- fresh mint sprigs
Instructions
For the Whipped Cream
- In a medium bowl, whisk together the heavy cream, powdered sugar, vanilla bean paste, and salt until thickened but still smooth, one and a half to two minutes.½ cup heavy whipping cream, 1 teaspoon vanilla bean paste, 1 tablespoon powdered sugar, ¼ teaspoon kosher salt
- Cover and refrigerate until ready to serve.
For the Raspberry Coulis
- Taste your raspberries: if sweet, use one tablespoon of sugar; if tart, use two tablespoons.1 (6 ounce / 170 gram) package fresh raspberries, 1-2 tablespoon sugar
- In a small saucepan over medium-low heat, combine raspberries, sugar, lemon juice, lemon zest, water, and salt. Mash with a fork or whisk to release the juices.1 tablespoon lemon juice, zest of 1 lemon, 1 tablespoon water, ¼ teaspoon kosher salt
- Cook three to five minutes, until the berries soften and the sugar dissolves.
- Strain through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. Discard seeds. Taste and adjust sugar/salt as needed.
- Cover and refrigerate to cool.
For the Chocolate Lava Cakes
- Preheat the oven to 450°F (232°C). Butter four (four-ounce) ramekins, then dust with cocoa powder, coating the bottom and sides. Assertively tap out excess to form a thin layer of cocoa powder. Place ramekins on a sheet tray.cocoa powder
- In a heatproof glass bowl set over a small saucepan of simmering water (do not let bowl touch water), melt butter, chocolate, and espresso powder, stirring until smooth, about ten minutes. Remove from heat and stir in vanilla. Let cool slightly.4 ounce unsalted butter, 6 ounce dark chocolate, ½ teaspoon espresso powder, 1 teaspoon vanilla extract
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, egg yolk, sugar, and salt on medium-high speed until doubled in volume, pale, and fluffy, four to five minutes.3 large egg, 1 large egg yolk, ¼ cup sugar, ½ teaspoon kosher salt
- Whisk flour into the chocolate mixture. Gently fold the chocolate mixture into the egg mixture, being careful not to deflate.2 tablespoon all-purpose flour
- Divide the batter evenly among each ramekin. Then bake for nine to ten minutes, until cakes are risen, sides spring back when touched, and centers still jiggle slightly. Rest cakes in the ramekins for one minute.
- To unmold: Place a small plate over each ramekin, wearing an oven mitt, invert quickly but gently, and let sit for ten seconds before lifting the ramekin off.
- Dust the cakes with powdered sugar, garnish with mint, and serve with raspberry coulis and whipped cream.powdered sugar, fresh mint sprigs
Video
Notes
*Adjust ingredient amounts in the instructions accordingly if doubling or tripling the recipe.
Make Ahead Tips:
- Ganache (melted chocolate mixture): Can be made up to three days ahead of time; store in the fridge and bring to room temperature before making batter.
- Batter: Can be made several hours ahead; divide into ramekins, cover, and let sit at room temperature for one hour before baking.
- Cakes: Bake for nine minutes, then refrigerate for up to three days or freeze for up to three months. Reheat gently until the centers liquify again before serving.
- Ganache (melted chocolate mixture): Can be made up to three days ahead of time; store in the fridge and bring to room temperature before making batter.
- Batter: Can be made several hours ahead; divide into ramekins, cover, and let sit at room temperature for one hour before baking.
- Cakes: Bake for nine minutes, then refrigerate for up to three days or freeze for up to three months. Reheat gently until the centers liquify again before serving.
Nutrition
Serving: 1serving | Calories: 731kcal | Carbohydrates: 47g | Protein: 11g | Fat: 57g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 657mg | Potassium: 474mg | Fiber: 8g | Sugar: 30g | Vitamin A: 1441IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 6mg