Make Chocolate Molten Lava Cake

The chocolate molten lava cake, also simply known as molten chocolate cake, is a delectable and decadent chocolate dessert. The best part is, these cakes come in relatively small portions and are both delicious and not as bad for you as you may think. You may have had this soft, warm, and mouth-watering dessert at restaurants and are ready to try it on your own. The cake is surprisingly easy to make -- all you have to do is mix the batter and bake it for 13-15 minutes. If you want to know how to make your own chocolate molten lava cake today, see Step 1 to get started.

Ingredients

  • Baking spray
  • 1 stick butter
  • 4 oz bittersweet or semisweet chocolate
  • 1 1/4 cups powdered sugar
  • 2 whole eggs
  • 3 egg yolks
  • 1 tsp vanilla
  • 1/2 cup all-purpose flour
  • Vanilla ice cream or whipped cream for serving
  • Raspberries for garnish (optional)

Makes four servings

Steps

Making the Batter

  1. Preheat your oven to 425ºF (220ºC).
  2. Spray four custard cups with baking spray. The spray will make it easier to release the cakes from the cups when they're baked. You can also use molds or ramekins, for a fancier touch. You may even want to lightly dust the insides of the molds with white sugar. You won't be needing the cups for serving, so it doesn't matter if they don't look incredibly fancy. You can use a bit of butter instead of the baking spray if you choose.
  3. Place the cups on a baking sheet. You can line the sheet with aluminum to catch any stray bits of chocolate that might drip onto it.
  4. Melt the butter and chocolate in the microwave for 1 minute. Place the butter and chocolate in a large bowl and heat it up on high until the butter is completely melted. You can use semisweet chocolate, bittersweet chocolate, or even a mixture of the two, for a unique flavor. However, it's best to either use semisweet on its own or use a half and half mixture. Once the butter is melted, just whisk the mixture until the chocolate is melted, too.
    • You can also melt the butter and chocolate in a double-boiler over simmering water instead. A medium-sized saucepan will also do the trick.
  5. Add the remaining ingredients. Now, stir in the powdered sugar until it is fully incorporated. Then, crack the eggs and whisk them in. (You can whisk the egg whites in a separate bowl first if you like.) After that, add the vanilla and the flour. (Just make sure not to use self-rising flour.) Stir the ingredients together until you have a nice, creamy mixture.
  6. Divide the mixture into the four cups. You don't have to divide it perfectly. Just fill each of the cups to be about 3/4ths full until you've filled each of the four cups. You'll need to leave some room in the cups for the cakes to rise.

Baking the Cake

  1. Bake the cakes for about 13 minutes. This should take between 11-15 minutes. You'll know the cakes are done when the sides become firm while the centers are nice and soft. If you bake them too much, then your "lava" won't flow. The centers shouldn't be completely liquid-like, but they should still be soft. The tops should be puffed and a little bit cracked.
  2. Let stand for 1 minute. Once you take the cakes out of the oven, let them sit for 1 minute to cool off and harden just a bit. Try to resist the temptation to eat them as they are.
  3. Place the cakes on a plate. Now, use a knife or spatula to gently scrape the sides of the cups so the cakes are loosened from the cups a bit. Then, place a plate over the top of each cake and turn it over, so that the plate is under the cake as the cake falls out of its cup and is ready to eat. For best results, you should hold each custard cup down over the plate for 10 seconds before releasing each cake.
  4. Serve. These tasty cakes should be served warm so the "lava" is at its most delicious. They can be enjoyed on their own, but they'll be even tastier if you serve each cake with a scoop of vanilla ice cream and/or a healthy dose of whipped cream. You can also try the cake with coffee-flavored ice cream as well. For an added touch, you can sprinkle the cakes with powdered sugar and garnish each one with a few raspberries or kumquats.
    • If you want to prepare the batter in advance, you can store the filled cups in the fridge for a few hours after covering them with plastic wrap. Just wait at least an hour for them to return to room temperature before you bake them.



Tips

  • Sometimes, some Molten Lava Cakes may call for 2 egg yolks [1] instead of 3 egg yolks [2][3]. Use the amount as directed in the recipe.

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Sources and Citations

  1. ↑ http://www.kraftrecipes.com/recipes/molten-chocolate-cakes-69182.aspx
  2. ↑ http://www.foodnetwork.com/recipes/paula-deen/molten-lava-cakes-recipe.html#!
  3. ↑ http://www.bettycrocker.com/recipes/molten-chocolate-cakes/be3b3ba1-f88e-4da1-9c89-75f4f1a08bba#!
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