Irresistible Molten Chocolate Cakes

Molten chocolate cakes are a delightful dessert that promises a rich chocolate experience with every bite. Often referred to as chocolate lava cakes, they have a gooey chocolate center that flows out when you cut into them. This warm, creamy filling perfectly complements the soft, cake-like exterior, making it a favorite among chocolate lovers. These treats are ideal for special occasions or even a cozy night in.

Why Make This Recipe

There are many reasons to try making molten chocolate cakes at home. First, they are incredibly easy to prepare, requiring just a handful of ingredients you may already have in your kitchen. Second, they are quick to bake, with only about 20 minutes in the oven. Lastly, the impressive presentation and decadent flavor are sure to impress your family and friends. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, molten chocolate cakes are a fantastic choice.

How to Make Molten Chocolate Cakes

Ingredients:

• 1/2 cup dark chocolate chips or melts/semi-sweet chocolate chips (Note 1)
• 4 tbsp cream (heavy/thickened)
• 1 cup dark chocolate chips or melts/semi-sweet chocolate chips (Note 1)
• 100g / 7 tbsp unsalted butter (cut into 1cm / ½" cubes)
• 2 eggs (at room temperature)
• 2 egg yolks (at room temperature) (Note 2)
• 1/2 cup caster/superfine sugar (you can substitute ordinary white sugar)
• 2 tbsp flour (plain/all-purpose)
• Ice-cream or cream (highly recommended!)
• Cocoa or icing sugar/powdered sugar (for dusting)
• Strawberries, raspberries, or edible flowers (optional decoration)

Directions:

Molten Chocolate Ganache:

1. Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until the chocolate is melted and smooth.

2. Let it cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls.

Cake:

1. Preheat the oven to 200°C / 390°F (180°C fan).

2. Grease and dust the moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter, then dust the insides with cocoa powder, tapping out the excess.

3. Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30-second bursts, stirring in between, until smooth. Allow to cool for 5 minutes.

4. Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks, and sugar.

5. Combine with chocolate: Add the melted chocolate mixture into the eggs and mix until combined.

6. Fold through flour: Add flour and fold through until just combined. Do not overmix.

7. Fill moulds: Pour or scoop the batter into prepared moulds until they are 1/3 of the way full.

8. Drop in ganache: Place one generously heaped teaspoon of ganache into the middle of the batter, then top with more batter until it reaches 1.5cm / ½" from the top rim. Repeat for the remaining moulds.

9. Bake for 20 minutes: Place the moulds on an oven tray and bake for 20 minutes or until the pudding tops spring back when gently touched.

10. Turn out: Let them stand for 2 minutes, then carefully turn onto a plate. Tap the base and gently remove each mould.

11. Serve with ice-cream or cream, dusted with cocoa powder and add strawberries or other decorations if desired.

How to Serve Molten Chocolate Cakes

Molten chocolate cakes are best served warm. Present them on individual plates and dust with cocoa or icing sugar. Adding a scoop of vanilla ice cream or a drizzle of cream enhances the dessert, providing a delightful contrast to the warm cake. A few fresh strawberries, raspberries, or edible flowers can make the dish visually appealing, creating a restaurant-quality presentation.

How to Store Molten Chocolate Cakes

If you have any leftover molten chocolate cakes, store them in an airtight container in the refrigerator for up to two days. Reheat them in the microwave for about 10-15 seconds before serving to restore the molten center. However, it’s best to enjoy them fresh for the ultimate experience.

Tips to Make Molten Chocolate Cakes

1. Ensure that your eggs and egg yolks are at room temperature for a smoother batter.
2. Don’t overmix the batter after adding the flour to keep your cakes light and fluffy.
3. The ganache should be firm enough to scoop but not too hard; adjust your refrigeration time if necessary.
4. Experiment with different chocolate types for varied flavors.

Variation

You can also experiment by adding flavors to the batter, such as a splash of vanilla extract or a hint of espresso powder, to enhance the chocolate taste. Additionally, you can try using white chocolate for a different kind of molten cake experience.

FAQs

1. Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. However, store the filled moulds in the refrigerator until ready to bake.

2. Can I use other types of chocolate?
Absolutely! You can use milk chocolate or even flavored chocolate for a unique taste.

3. What if I don’t have dariole moulds?
You can use ramekins, muffin tins, or any oven-safe dish that holds the batter.

With this easy recipe, you’ll be able to whip up delectable molten chocolate cakes that will wow anyone fortunate enough to taste them. Enjoy your baking adventure!

Molten Chocolate Cakes

Indulge in these rich molten chocolate cakes featuring a gooey chocolate center that flows out when cut, perfect for special occasions or a cozy night in.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert, Sweet

Cuisine American, French

Servings 4 servings

Calories 400 kcal

Ingredients

  

Molten Chocolate Ganache

• 1/2 cup dark chocolate chips or melts/semi-sweet chocolate chips Note 1
• 4 tbsp cream (heavy/thickened)

Cake Ingredients

• 1 cup dark chocolate chips or melts/semi-sweet chocolate chips Note 1
• 100 g unsalted butter (cut into 1cm / ½" cubes)
• 2 whole eggs (at room temperature)
• 2 whole egg yolks (at room temperature) Note 2
• 1/2 cup caster/superfine sugar you can substitute ordinary white sugar
• 2 tbsp flour (plain/all-purpose)
• Ice-cream or cream (highly recommended!)
• Cocoa or icing sugar/powdered sugar (for dusting)
• Strawberries, raspberries, or edible flowers (optional decoration)

Instructions

 

Molten Chocolate Ganache

• Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until the chocolate is melted and smooth.
• Let it cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls.

Cake Preparation

• Preheat the oven to 200°C / 390°F (180°C fan).
• Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter, then dust the insides with cocoa powder, tapping out the excess.
• Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30-second bursts, stirring in between, until smooth. Allow to cool for 5 minutes.
• In a separate bowl, whisk together the eggs, egg yolks, and sugar.
• Add the melted chocolate mixture into the eggs and mix until combined.
• Add flour and fold through until just combined. Do not overmix.
• Pour or scoop the batter into prepared moulds until they are 1/3 of the way full.
• Place one generously heaped teaspoon of ganache into the middle of the batter, then top with more batter until it reaches 1.5cm / ½" from the top rim. Repeat for the remaining moulds.
• Place the moulds on an oven tray and bake for 20 minutes or until the pudding tops spring back when gently touched.
• Let them stand for 2 minutes, then carefully turn onto a plate. Tap the base and gently remove each mould.
• Serve with ice-cream or cream, dusted with cocoa powder and add strawberries or other decorations if desired.

Notes

It’s best to enjoy the cakes fresh for the ultimate experience. Store leftovers in an airtight container in the refrigerator for up to two days and reheat before serving.

Keyword Chocolate Lava Cake, Dessert, Molten Chocolate Cakes, Rich Chocolate, Warm Dessert