The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Perfect Molten Lava Cakes

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Molten Lava Cakes in white plates and metal background

 

As a kid, I was obsessed with Sabrina the Teenage Witch.

Every Friday night at 8pm on the dot I’d be parked in front of the TV ready to see what Sabrina was cookin’ up with her talking cat, Salem. I even had a Sabrina the Teenage Witch “Witchcraft” book that I read religiously, concocting science experiments in the name of witchcraft.

I was… an interesting child.

Back then, I would dream of being a witch so I could do cool things like teleport and have a pet that communicates eloquently with me. I’d also use my witch powers to avoid doing homework or clone myself since I always wanted a twin. You know, normal pre-teen witch stuff.

But now, I really want to summon my witchy powers. Witches have all the cool spells and magic, and I desperately want that. I want to look at a vacuum and have it suddenly start self-vacuuming my house. I want to blink at the dishes and have them be done and *shudder* put away. And I want to be able to walk into my closet, whisper a phrase and be transported anywhere in time, anywhere in the world without having to spend an eight hour flight next to someone who sniffs constantly and won’t let me out to pee.

You know. Normal witch powers.

And you know, people use the term ‘witch’ like it’s a bad thing nowadays. I’m totally pro-witch. Honey, if you can concoct potions and have a pet dragon, more power to you. It’s 2015. Anything can happen. And unless you’re crook-nosed and concocting devilish spells to hurt people, I honestly couldn’t care less about your royal witchiness. As long as you can please put a hex on my vacuum so it vacuums itself. PLEASE?

One of the culinary spells I wanted to cast was making perfect Molten Lava Cakes. You know, the ones you always order at restaurants? The ones that, when cut open, release a molten, gooey chocolate center that’s out of this world-amazing? I wanted to recreate that amazingness at home, but frankly, I was a little scared. But truth be told, it’s a lot easier than you’d think, and this recipe yields the PERFECT Molten Lava Cake. Like ever.

And believe me, that gooey center has a spell on me. HUBBA HUBBA.

Perfect Molten Lava Cakes on white plate and metal background*very minimally adapted from Kraft

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4.92 from 23 votes

Perfect Molten Lava Cakes

These Molten Lava Cakes are truly PERFECT! Gooey, warm, soft and cakey, they're the ultimate decadent dessert.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 4
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 4 oz semi-sweet baking chocolate like by Baker's or Ghirardelli
  • 1/2 cup butter I used unsalted
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tbsp flour
  • 2 tsp vanilla
  • Pinch salt
  • Ice cream and chocolate syrup for garnish optional

Instructions

  • Preheat oven to 425 degrees F. Liberally grease 4 baking dishes or ramekins.
  • In a microwaveable bowl, melt together the chocolate and butter on HIGH for 1 minute or until chocolate is smooth and butter has melted. Whisk the chocolate until mixture has combined and is smooth and glossy.
  • Add in the powdered sugar, eggs, egg yolks and vanilla, stirring to combine. Lastly, add in the flour and pinch of salt until a thick batter forms.
  • Portion the batter evenly among the ramekins and bake for approx. 13-15 minutes or until the edges are firm and set but the center is still soft. Let the cakes stand for about 2 minutes before carefully running a knife along the edge of the ramekin and releasing the cake gently onto a plate. Top with ice cream and chocolate sauce, if desired. Serve immediately.

Perfect Molten Lava Cakes on white plate

Perfect Molten Lava Cakes on white plate with a forkful of a biteThis is such a foolproof recipe that yields amazingly warm, soft and gooey molten lava cakes. The chocolate flavor is strong and sweet, and the buttery cake is so moist and fabulous. You’ll love these a la mode!

Perfect Molten Lava Cakes collageHave a sweet day!

xo, Hayley

 

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Comments

  2. I’d would like a spell put on my house-it needs to be able to clean itself! You definitely nailed lava cakes, these are perfect!

    Reply

  4. I”m a Sabrina lover from way back! I watched all the seasons. I also loved Clarissa Explains It All. Oh, BTW, these cakes look delicious!

    Reply

  5. Oh my gosh. Did I love Sabrina and Harvey!! We always watched TGIF with my grandmother. She was super hip. She might have loved witches and wizards more than we did. 🙂 I need to try and make molten lava cakes. I love them so!

    Reply

  9. 5 stars
    I knew we were soulmates: I was EXACTLY the same way about STTW as a kid! And I also really really wanted to be a witch. Ahhhhh love it!

    and lava cakes are one of my all time fave desserts! they really are deceptively easy! this recipe looks perfect!

    Reply

  10. Question! How far in advance can I make the batter? Can I make the batter while my lasagna bakes, then throw it in the oven when we clear the table for dessert?

    Reply

    • As far as I know, I think it’d be fine to prepare in advance. I’d prepare it within an hour or two though, of baking your lasagna.

      Reply

  11. 5 stars
    We made this tonight and it was delicious! Would you please tell me what size ramekin you used for the recipe? I only have the 12 oz. (5″ diameter) dishes and would like to buy the correct size for this easy recipe. Thank you!

    Reply

    • Hi Kelly! So glad you loved them. I have 4.5″ diameter ramekins, but I’d think you’d be able to continue using your 5″ diameter ones!

      Reply

  15. Make this lava cake!!! I didn’t eat it right away so it kept cooking in its ramekin but it was still the most delicious little chocolate cake! I’ve made lave cake a couple of times before and this is my favorite recipe.

    Reply

  19. 5 stars
    So good and so easy! I cut the recipe in half, since there were just two of us. Prepped it a few hours ahead of time, pulled it out of the fridge an hour or so before baking to take the chill off, and they baked up perfectly. So perfect, in fact, that my Valentine demanded the recipe for himself. We paired with vanilla ice cream which was a necessary contrast to the rich chocolatey goodness. My only modification was using half semisweet and half bittersweet (60%) chocolate.

    Thanks for a great recipe. I have wanted to make lava cakes for years but was too intimidated by other recipes. Not anymore!

    Reply

    • Deborah, I’m so glad you guys loved them! Love the fact that you used half bittersweet chocolate, too. Enjoy!!

      Reply

    • Yes! I will absolutely try to do one this week for you 🙂 Keep your eyes peeled on Facebook and Instagram!

      Reply

  23. I we want to do your recipe for father`s day, on sunday, but I`m use to do french recipe. So I just wanted to be sure that your powder sugar was like icing sugar and not granulated sugar?
    thank you

    Reply

      • 5 stars
        super good!! we did it for father’s day, and it was like by everyone. Next time we will do 15min instead of 13. and I put a homemade rasberry sirop. Perfect combination. Thank you for the wonderful recipe.

        Reply

  24. 5 stars
    Oh my gosh! I quarter this recipe, only using one egg, for a single cake, to split between my friend and and me. I cried, partially because they were so good, partially because my friend didn’t show up. lol.

    Reply

  25. 4 stars
    didn’t eat it right away so it kept cooking in its ramekin but it was still the most delicious little chocolate cake! I’ve made lave cake a couple of times before and this is my favorite recipe

    Reply

  27. Will the center be liquid chocolate, mucj like in the restaurant? I am just curious. Is the trick to have it cooked from the outside?

    Reply

  36. Am I the only one who had a problem making these? I followed exactly by the recipe and I set the timer for 13 minutes but it came out cooked all the way through. It tastes good but the center was only moist, not runny. I’ll try again with shorter times see how it turns out.

    Reply

  37. I really need to know these two questions okay I’m in Britain and I do t really k ow what ramekins are or where to find them and two I was wondering if I used a cupcake tin would they have the same results and if not then why? Thank you ?

    Reply

  39. 5 stars
    Am I the only one who had a problem making these? I followed exactly by the recipe and I set the timer for 13 minutes but it came out cooked all the way through. It tastes good but the center was only moist, not runny. I’ll try again with shorter times see how it turns out.

    Reply

  42. All I have on hand is semi sweet chocolate chips. Will they work, or do I need to get the two kinds you mentioned? Thanks.

    Reply

  48. 5 stars
    I absolutely love this recipe. So easy and delicious. These are very rich by themselves (which I love) but great with ice cream. Thank you for the recipe.

    Reply

  50. I really need to know these two questions okay I’m in Britain and I do t really k ow what ramekins are or where to find them and two I was wondering if I used a cupcake tin would they have the same results and if not then why? Thank you ?

    Reply

    • Hi there, a ramekin is kind of like a little dish similar in size to a cupcake tin but in an individual dish. I like them because you can easily release the ramekin from the cake after baking, whereas a cupcake tin has multiple cavities to release all the different cakes. You can use a cupcake tin in a pinch, but I would worry your chance of some cakes not coming out as clean would be higher.

      Reply

  51. 5 stars
    OMG !! This is looking so delicious. Totally mouth watering :o. These are very rich by themselves (which I love) but great with ice cream.

    Reply

  52. 5 stars
    If this recipe is doubled, will the same cooking time and temperature work?
    By the way, I swear by your recipe for molten lava cakes.

    Reply

    • Hi there! If you mean doubling it for more ramekins of individual lava cakes, then yes. If you mean doubling it so it goes into a larger vessel (no longer individual cakes) then I am not positive. Cooking temperature would be the same, but the timing may be off!

      Reply

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