Super Easy Molten Chocolate Cake
Indulge in the decadence of this *Super Easy Molten Chocolate Cake*, a dessert that delivers bakery-style luxury in just 22 minutes! Featuring a rich, gooey center made with melted semi-sweet chocolate and butter, this recipe strikes the perfect balance between simplicity and sophistication. With a handful of pantry staples like eggs, sugar, and flour, you’ll whip up a smooth batter that bakes to perfection—firm on the outside, yet irresistibly molten inside. Perfect for dinner parties or a cozy night in, these individual lava cakes are baked in ramekins for an effortlessly elegant presentation. Garnish with powdered sugar and serve with a scoop of vanilla ice cream for a warm, melt-in-your-mouth experience. Ideal for dessert lovers searching for an easy chocolate lava cake recipe, this treat is guaranteed to impress with minimal effort!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 115 grams Semi-sweet chocolate chips
- 50 grams Granulated sugar
- 30 grams All-purpose flour
- 1 pinch Salt
- 2 units Large eggs
- 2 units Large egg yolks
- 1 as_needed Cooking spray or butter (for greasing)
- 1 as_needed Powdered sugar (optional, for garnish)
- 1 as_needed Vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 220°C (425°F). Grease four ramekins (6 ounces each) with cooking spray or butter, and lightly dust them with flour to prevent sticking.
In a microwave-safe bowl, melt the butter and chocolate together in 20-second intervals, stirring after each interval until smooth.
In another mixing bowl, whisk together the granulated sugar, flour, and salt.
Add the eggs and egg yolks to the sugar and flour mixture, and whisk until fully incorporated.
Slowly pour the melted chocolate mixture into the bowl with the eggs and sugar, stirring continuously until the batter is smooth and fully combined.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking sheet and bake for 11–12 minutes. The edges should be firm, but the centers should still be slightly wobbly.
Remove the ramekins from the oven and allow them to cool for 1–2 minutes. Carefully run a knife around the edges of each ramekin to loosen the cakes, then invert them onto serving plates.
Dust the cakes with powdered sugar, if desired, and serve immediately with a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 125.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
