The molten lava cake is an incredibly delicious dessert, loved by everyone.
It is a single-serving, easy and quick to prepare. A soft shell with a warm chocolate heart, a true delight for the palate.
It’s a perfect dessert for Valentine’s Day, after dinner or just for a treat.
You can prepare them in advance, freeze them, and bake them right before serving.
Let’s discover this wonderful recipe!
See you soon, Susy
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the molten lava cake
- 7 oz 60% dark chocolate
- 6 oz butter
- 3/4 cup sugar
- 4 eggs
- 1/3 cup all-purpose flour
- as needed unsweetened cocoa powder
- as needed powdered sugar
Tools
- 8 Ramekins aluminum
Prepare the molten lava cake
In a bowl or in a double boiler or in the microwave on low, melt the butter and chocolate cut into pieces.
Let it cool and pour it into a bowl, then add the sugar and mix.
Then add the eggs one at a time, making sure each egg is well incorporated before adding the next.
Finally, add the flour and incorporate it well into the batter.
Meanwhile, butter and dust the ramekins with cocoa, and pour in the batter until they are just over half full.
Once all the ramekins are filled, place them in the freezer to rest for 1 hour to freeze the surface layer.
After the resting time, bake them in a static oven at 392°F for 15-18 minutes.
Once baked, immediately turn them upside down onto a plate (be careful, they are hot).
Complete the recipe by dusting with powdered sugar.
The peculiarity of the molten lava cake is the surprise inside; when you cut into the cake, you’ll discover a truly warm chocolate heart.
Tips for a Successful Molten Lava Cake
Ramekins should be well-buttered and dusted with cocoa; otherwise, when turning the cake upside down, it might stick and break.
The cooking time is indicative and varies from oven to oven, so keep a close eye on them to ensure you achieve the warm center.
You’ll know it’s the right time to remove the cake when a slight crust forms around the edges and base, but when you move the ramekin, it should still be jiggly.
If you enjoyed the molten lava cake recipe and love chocolate, also check out the Torta Tenerina recipe!
