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Molten Lava Cake • Secret Trick for Lava Cake Recipe {Video} • Two Purple Figs

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This Molten Lava Cake or Chocolate Lava Cake Recipe, however you call it, is DECADENCE. An oozing rich molten chocolate center hidden in a soft chocolate cake. You don’t need to under bake this as I have a secret to guaranteed molten center. Make sure to follow the recipe and video below! ❤️

Be prepared to make chocolate lava cakes with a decadent rich molten chocolate center more often than you think! While this is a decadent Valentine’s Day dessert, it’s also a perfect chocolate dessert for any other day. The best thing, is that it’s easier than you think!
 
While classically the molten lava cake relies on under baking your chocolate cake, and this is how the center is runny. I genuinely LOVE our secret chocolate truffle center which is oozing and decadent. No under baking and no fuss!
If you haven’t made our Chocolate Pudding Cake yet, you NEED to as well! Chocolate Truffles Recipe and this classic Chocolate Pudding Recipe are two no bake and super decadent chocolate desserts. 
Why You’ll Love This Chocolate Lava Cake Recipe

It’s super decadent, rich and chocolatey!
The truffle center is guaranteed to ooze out, so you don’t have to worry about baking times.
We use a similar recipe inspired by this melt in your mouth Chocolate Truffles Recipe.
The recipe is made with simple pantry staple ingredients.
Our chocolate lava cake recipe below is just perfect for a two serving. You can totally double, triple or make multiples of this recipe with success.
You can make the truffle with a white chocolate instead for a different experience.
This recipe can be made ahead of time with huge success!

Ingredients you’ll Need

Chocolate. You can use dark, semisweet or even milk chocolate for this recipe. We use a combo of dark and semisweet, because it’s our preference. Make sure you use a chocolate bar, and not those chocolate chips because it melts beautifully.
Butter. We use unsalted butter for this recipe, and we use it at room temperature.
Eggs. While adding an extra egg yolk makes the cake richer, it’s honestly perfectly rich as it is.
Sugar. To sweeten and add moisture to the cake.
Cream. This along with some chocolate creates the oozing melted chocolate center.
Cocoa Powder. We use Dutch processed Cocoa Powder because it’s less acidic.
Flour. All purpose flour for the cake batter.
Vanilla. To accentuate the flavor of the chcocolate.

How To Make Molten Lava Cake
Truffle Center

The same recipe and technique used for this Chocolate Truffles Recipe. You’re going to melt some chopped chocolate and heavy cream. Use double the amount of chocolate to the amount of cream as a general rule. You can melt that in the microwave for 30 seconds, whisk and add more time in 10 second intervals. 
Once melted you’re going to cover and chill this mixture. This can be done overnight in the fridge or flash freeze it for 30 minutes to 1 hour.

Cake Batter

Melt the butter and chocolate over a pot of boiling water, or in the microwave. Start by microwaving it for 1 minute, whisk and add 10 second intervals only. Once melted, set that aside.
While the melted chocolate and butter cools, you’ll make the cake batter. In a large bowl add the eggs, sugar and vanilla. Use a hand held mixer, or a whisk if you’d like to work some muscles!
Whisk the eggs and sugar until light and pale and fluffy. It should be at least double in size, and better off triple in size. 
At that point, you’re going to slowly drizzle in the melted butter and chocolate mixture. Make sure you’re whisking as you add in the warm melted chocolate to avoid over heating/cooking the eggs. 
When you’ve whisked the melted chocolate well into the egg mixture, you’ll just add the cocoa powder and flour. Whisk or use a spatula to blend in the cocoa powder and flour into the cake batter and then it’s ready. 

How to Prepare the Ramekins

To prepare the ramekins, you’ll need soft unsalted butter and the same cocoa powder we used in the recipe. 
You’ll use 8 ounce ramekins for this recipe, remember the cake will poof when baking, and you don’t want that to overflow. 
Take the soft room temperature butter and butter the insides of the ramekins fully, including sides, edges and corners. 
Add some cocoa powder to one ramekin, about 1 tablespoon and shake it around to coat evenly. that also includes side, edges and all angles. 
Remove excess cocoa powder into the other ramekin and repeat. Discard any excess cocoa powder after dusting both ramekins.

How to Bake Molten Lava Cakes

Preheat the oven to 375 degrees.
Divide the cake batter prepared earlier into the two ramekins. You should fill them about two thirds of the way. Avoid over filling them or using the wrong size ramekin.
Remember that chilled truffle mixture? You’re going to take a one inch ice cream scoop of it and place it in the middle of the cake batter in the ramekin. Insert the truffle all the way in the batter and make sure it’s covered. 
Repeat with the other cake and it’s ready for the oven. 
Bake the cake until it sets, this should take between 12-14 minutes depending on your oven. 
Remove the cakes and let them cool slightly before flipping them as they will be super soft.

Flipping the Lava Cake Recipe

Once the cake has cooled for a few minutes, take a sharp knife and run it through the edges all around the cake.
Take a small plate and place it over the ramekin, then flip the ramekin on the plate.
Tap on the ramekin bottom and slowly remove the ramekin to serve the cake. 

Serve The Chocolate Lava Cake

This decadent Molten Chocolate Cake recipe is now complete and ready to serve! You can have it as is, or with a touch of fresh raspberries and ice cream. It’s SO GOOD and absolutely easy, fuss free and guaranteed delicious!
Molten Chocolate Cake Recipe Tips

Use a chocolate bark rather than chocolate chips. Chocolate barks melt better and have a better taste. Also quality chocolate is KEY as it’s the main ingredient in the recipe. 
When using butter, we prefer unsalted butter so we can control the amount of salt that goes into the recipe. 
Similar to quality chocolate, make sure you use quality cocoa powder. We prefer dutch processed cocoa powder as it’s less acidic. 
The truffle center is the ultimate SECRET to molten chocolate cake, guaranteed! Now you don’t need to worry about under baking or over baking the chocolate cake. 
When beating the eggs and sugar, it’s easier to use a hand held mixer. You can get it done using a whisk if you don’t have one. 
Before adding the melted butter and chocolate into the whipped eggs, make sure it has cooled down slightly. This step avoids curdling or cooking of the eggs, and make sure you’re whisking as you add the chocolate in. 
The truffle is best scooped using an ice cream scoop for even size. It’s best to insert it in the middle and manually cover it with the cake batter.
When ready to serve, let the cakes cool slightly before flipping. 

How to Serve Chocolate Lava Cake
It’s great as is honestly nothing needed! However, some fresh raspberries never hurt. Vanilla ice cream is perfect. And our Homemade Caramel Sauce is just NEXT LEVEL!
How can I make the recipe ahead of time?
The truffle mixture can be made 3-5 days ahead of time and kept in the fridge. On the day of serving, simply make the cake batter and proceed with the molten center. You can like wise prepare the cake batter, prepare your ramekins up to 2 day in advance and store that in the fridge. Right before baking, insert the chocolate center in to the cake and bake.
Best size Ramekins to use?
We prefer 8 ounce ramekins for this recipe to allow for room to rise and for the truffle to have space. 
Can you make this recipe without ramekins?
While it’s best to use ramekins or baking dishes similar in capacity, you can still use large size muffin pans. Be careful with bake times as the metal will cook faster. 
Can you freeze lava cakes?
Once baked and cooled, these molten cakes freeze beautifully. To reheat, first thaw them completely and then microwave or reheat in the oven until warmed through.
Valentine’s Day Recipes
Lamb Loin ChopsLasagna Roll Ups For TwoValentine DessertsBaked Eggs in Sweet Potato CrustsLamb Chops Date Night PlatterMini PavlovaChocolate Truffles Recipe

Molten Lava Cake

This Molten Lava Cake or Chocolate Lava Cake Recipe, however you call it, is DECADENCE. An oozing rich molten chocolate center hidden in a soft chocolate cake. You don’t need to under bake this as I have a secret to guaranteed molten center.

Ingredients

Truffle Center:

1/4
cup
semisweet or dark baking chocolate cup into 1/4 inch chunks

2
tablespoons
heavy whipping cream

Cake:


1/2
cup
semisweet chocolate
or dark baking chocolate cut into 1/4 inch chunks.

1/4
cup
unsalted butter

2
egs

1/4
cup
sugar

1
teaspoon
vanilla

Pinch
of salt

1
Tablespoon
cocoa powder

1 1/2
Tablespoons
All purpose flour

To coat the ramekins:

1
tabelspoon
Unsalted butter

1
tablespoon
Cocoa powder

To Serve

1/2
cup
fresh raspberries

Instructions

Preheat the oven to 375 degrees F.

Make the truffle center. Heat the cream until bubbly (you can do that in the microwave) and add it to the chocolate chunks. Whisk them vigorously until smooth. Cover and chill for 30 mins in the freezer.

To make the cake: Melt the chocolate chunks and butter together in the microwave for 1 minute. Set aside.

Whisk the eggs and sugar for a few minutes until frothy, add in the melted chocolate mixture, vanilla and salt.

Whisk until smooth, and then add in the cocoa powder and flour. Mix again.

Coat the ramekins with a brush of butter and then dusting of cocoa powder.

Divide the cake batter among the two ramekins.

Remove the cold set truffle center from the fridge or freezer, and use a 1 inch ice cream scoop. Scoop the mixture and add it in the middle of the ramekin.

Use a spoon to insert the truffle right in the middle of the cake and make sure it’s hidden in the batter and covered up.

Bake the cakes for 15-17 minutes until the tops have poofed up and set.

Take a knife and run it around the edges of the ramekin to release the cake.

Bring a small plate and invert the cake carefully on to the plate, then lift the ramekin.

Serve right away and enjoy

Recipe Notes
Molten Chocolate Cake Recipe Tips

Use a chocolate bark rather than chocolate chips. Chocolate barks melt better and have a better taste. Also quality chocolate is KEY as it’s the main ingredient in the recipe. 
When using butter, we prefer unsalted butter so we can control the amount of salt that goes into the recipe. 
Similar to quality chocolate, make sure you use quality cocoa powder. We prefer dutch processed cocoa powder as it’s less acidic. 
The truffle center is the ultimate SECRET to molten chocolate cake, guaranteed! Now you don’t need to worry about under baking or over baking the chocolate cake. 
When beating the eggs and sugar, it’s easier to use a hand held mixer. You can get it done using a whisk if you don’t have one. 
Before adding the melted butter and chocolate into the whipped eggs, make sure it has cooled down slightly. This step avoids curdling or cooking of the eggs, and make sure you’re whisking as you add the chocolate in. 
The truffle is best scooped using an ice cream scoop for even size. It’s best to insert it in the middle and manually cover it with the cake batter.
When ready to serve, let the cakes cool slightly before flipping. 

How to Serve Chocolate Lava Cake
It’s great as is honestly nothing needed! However, some fresh raspberries never hurt. Vanilla ice cream is perfect. And our Homemade Caramel Sauce is just NEXT LEVEL!
How can I make the recipe ahead of time?
The truffle mixture can be made 3-5 days ahead of time and kept in the fridge. On the day of serving, simply make the cake batter and proceed with the molten center. You can like wise prepare the cake batter, prepare your ramekins up to 2 day in advance and store that in the fridge. Right before baking, insert the chocolate center in to the cake and bake.
Best size Ramekins to use?
We prefer 8 ounce ramekins for this recipe to allow for room to rise and for the truffle to have space. 
Can you make this recipe without ramekins?
While it’s best to use ramekins or baking dishes similar in capacity, you can still use large size muffin pans. Be careful with bake times as the metal will cook faster. 
Can you freeze lava cakes?
Once baked and cooled, these molten cakes freeze beautifully. To reheat, first thaw them completely and then microwave or reheat in the oven until warmed through.

Nutrition Facts
Molten Lava Cake

Amount Per Serving

Calories 987
Calories from Fat 675

% Daily Value*

Fat 75g115%Saturated Fat 39g244%Trans Fat 1gPolyunsaturated Fat 5gMonounsaturated Fat 25gCholesterol 280mg93%Sodium 206mg9%Potassium 531mg15%Carbohydrates 51g17%Fiber 9g38%Sugar 52g58%Protein 53g106%
Vitamin A 985IU20%Vitamin C 11mg13%Calcium 91mg9%Iron 9mg50% * Percent Daily Values are based on a 2000 calorie diet.

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