lava cakes

If you're looking for the best Molten Chocolate Lava Cakes recipe, you've come to the right place. These babies are super rich, perfectly sweetened, and every bit as ooey and gooey as they should be. (PS. don't tell anyone but the ingredients are all healthy, too!)

Flourless Molten Chocolate Lava Cakes

Coconut oil + cocoa powder,

dark chocolate, chopped

coconut oil

eggs egg

Vital Proteins Collagen Peptides

coconut sugar

vanilla

sea salt

almond flour

Berries – raspberries, strawberries, and blueberries are delicious

Whipped cream cream

Caramel or chocolate sauce

sugar

Preheat your oven to 420 degrees. Brush the insides of two 6-ounce ramekins with coconut oil. Add a teaspoon of cocoa powder to each and roll the ramekins so the cocoa powder covers all inside edges.

Place the chocolate and coconut oil in a large frying pan over LOW heat and let the chocolate slowly melt. When it has mostly melted, whisk until smooth and remove the pan from the heat.

In a large bowl, beat the eggs, egg yolks, Vital Proteins Collagen Peptides, sugar, vanilla, and sea salt on high for 1 minute. Pour the melted chocolate into the bowl and sprinkle with the almond flour. Gently fold the chocolate into the eggs.

Divide the batter between the two ramekins, filling nearly to the top. Bake the lava cakes for 10-12 minutes. They are done when the tops have a solid dry crust but still jiggle when shaken. Do not over bake them.

Let them cool for 1 minute then run a knife along the sides to loosen them. Place a plate on top of one then flip the plate over so the ramekin is upside down on the plate. Carefully remove the ramekin. Garnish with any or all of the optional toppings and serve right away.

This recipe is amazing! The cakes are seriously so decadent. I'm going to want to make this every day now haha!

https://content.jwplatform.com/videos/jBYCgyfn.mp4

Hot Chocolate transformed into Lava Cakes with melted gooey marshmallow baked into the centre! All in a muffin pan and so easy to bake!

Chocolate Lava Cakes

unsalted butter

3.5 oz (100 g) dark chocolate ((I used Lindt 70%))

sugar sugar

vanilla extract

flour

eggs

Marshmallows

powdered/confectioners or icing sugar (for dusting)

Preheat oven to 425°F (220°C). Lightly grease a 6-hole muffin tin (or 6 small ramekins) with butter or cooking oil spray; wipe excess over with a paper towel and set aside.

Combine the butter and chocolate in a medium-sized saucepan over low heat. Cook while stirring until melted and smooth.ALTERNATIVELY:&nbsp;Combine butter and chocolate in a medium-sized microwave safe bowl; melt in 30 second increments stirring between each until chocolate and butter are melted and well combined.

Remove from heat (or microwave); stir in sugar and vanilla.

Add flour to the chocolate mixture in the pan; whisk until combined. Whisk one egg into the mixture at a time until a smooth chocolate batter is formed..

Pour the batter into the prepared muffin tray (or ramekins) until full. Add 1 marshmallow into each mould and press them down (they will float up slightly but sink while baking).

Place muffin tray onto a baking tray and bake for 10 minutes or until the edges have set but the centre of each cake is a little soft. Allow to cool in the muffin tray for 5 minutes.&nbsp;

Using a knife, gently pull cake away from the sides of the tray before turning out onto a baking tray lined with parchment/baking paper. Lift each cake onto a serving plate with a wide spatula while still warm and gooey (or they will stick to the tray if left for too long).

To serve, dust with powdered/icing sugar.

Stovetop:

Lava Brownies are ultimate chocolate decadence and one of my all-time favorite desserts. Rich, chewy, gooey, and luscious with tons of chocolate flavor.

Lava Brownies

(170 grams) semisweet chocolate chips

heavy cream

(113 grams) unsweetened chocolate, (chopped)

(300 grams) granulated sugar

eggs egg yolk

(94 grams) all-purpose flour

fine sea salt

Fresh raspberries, (for serving)

In a small saucepan, combine the lava ingredients. Stir over low heat until melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze for 1 hour, or until fudge-like consistency. Divide into 6 equal portions and roll into balls. Place in the freezer until solid.

For the chocolate lava:

Preheat the oven to 350°F. Generously grease a 6-cup jumbo muffin tin.

In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute, then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth, being careful not to scorch the mixture. Allow to cool slightly.

In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.

Divide the batter among the prepared cups.

For the brownies:

At this point, the unbaked lava brownies can be covered and refrigerated for up to 24 hours. Bring to room temperature before inserting the lava filling balls and baking.

Place a ball of lava filling into the center of each cup, pressing down slightly to cover with batter. Bake for about 25 minutes, or until the brownie is cooked through but the lava is still molten. Let cool for 3 to 5 minutes before turning out onto a tray and serving on individual plates. Serve immediately with fresh raspberries.

Brownies can be reheated in the microwave to serve later, but are best served just after baking.

MAKE AHEAD:

Pure perfection! And SO easy to make. Thank you for the recipe. I haven't been disappointed in one of your recipes yet, and I highly doubt I will be.

This recipe is fail proof! I made some changes due to what I had in the pantry and it turned out perfect still! I made the ganache with milk chocolate and the brownie with dark chocolate (cut back a bit on the sugar to compensate). I also only made a quarter of the recipe and baked it in two 4 inch spring form pans. After cooling, I enjoyed them at the pool. Thanks for the great recipe!!

Honestly I don't remember what I used to grease the ramekins anymore, but not there was no lava and it was almost hollow in the middle!

Made it twice. The recipe makes way too much ganache and there is no way the brownie holds together if you divide it into 6. Tried with less ganache and no dice either - it falls through the top and bottom.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750065/iW2U6SLmJ.mp4

This gooey molten Pumpkin Caramel Lava Cake recipe is spiced to perfection and filled with smooth rich caramel. One of the most unique and best fall desserts ever!

Caramel Pumpkin Lava Cake Recipe

white chocolate

salted butter

all-purpose flour

confectioner's sugar

pumpkin spice

pumpkin

Preheat oven to 425°F.

Add white chocolate and butter to a microwave-safe, medium-sized bowl and heat in intervals of 20 seconds; stirring after each heating until completely melted and smooth.

Whisk in flour, sugar, and pumpkin pie spice until batter is smooth.

Whisk in eggs, egg yolk, pumpkin, and vanilla extract until the batter is well blended.

Using 3 (6 ounce) ramekins that have been sprayed with non-stick spray, fill each ramekin half way with cake batter. Add two caramels into each ramekin and sprinkle with sea salt (about 1/8-1/4 teaspoon per cake depending on how much salty flavor you want). Spoon remaining cake batter over each cake.

Bake cakes for 14-17 minutes and remove from oven. The cakes should be set on the outsides but still jiggly in the center.

Let cool for 2 minutes; take a knife and run along the inside of each ramekin to help release the cake.

Invert the cakes on individual plates. Dust with sea salt or powdered sugar and serve warm.

These are yummy! I don't know what ounce ramekins I have but I made four desserts easily. Made them as part of my Thanksgiving dessert "tasting" so four were all I needed for my family. Thank you for the recipe!

I put caramels and white chocolate on my list to makes these. Hubby loves caramel and pumpkin, so as far as I am concerned you hit the Trifecta on this one.  I adore your recipes and am constantly posting them in my Facebook group, hope you don't mind.  

Thanks again for another winner!

Haven’t made yet but looks fabulous. We live at 6000ft altitude. So is there any adjustments for altitude?  Added gluten or flour????

I am sorry, I forgot to ask this, can I make this recipe in a cupcake pan?

can I use a package spice cake mix for your recipe? I am try to make thanksgiving easy on myself this year.

These look so delicious and tempting! A great dessert for fall and apple season.

https://www.youtube.com/watch?v=q4p3W2KdcfA

A fall twist on an American classic.  A gooey molten pumpkin lava cake spiced to perfection and filled with smooth rich caramel.  Find the full recipe HERE: http://www.grandbaby-cakes.com/2016/11/caramel-pumpkin-lava-cakes-recipe/

Caramel Pumpkin Lava Cakes

Chocolate Lava Cakes are made with just a handful of ingredients and have rich, molten chocolate centers. Perfect for dinner parties, Valentine&#39;s Day dessert, or any special occasion, these decadent desserts are easy to make and can even be made ahead of time.

(142 grams) unsalted butter, (plus more for coating ramekins)

(100 grams) granulated sugar, (plus more for coating ramekins)

(227 grams) semisweet chocolate, (chopped*)

(64 grams) all-purpose flour

salt

raspberries (for garnish, optional)

Powdered sugar, (for garnish, optional)

Preheat the oven to 425°F. Grease 6 (6-ounce, 170 gram) ramekins generously with butter. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.

Combine the 10 tablespoons of butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30-second bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Let cool.

In a medium bowl, vigorously whisk the eggs, egg yolks, vanilla, and the 1/2 cup of granulated sugar until slightly thickened and pale in color, about 90 seconds. Gently fold the melted cooled chocolate mixture into the egg mixture.

Gently stir in the flour and salt. Divide the batter among the ramekins.

MAKE AHEAD: At this point, the batter-filled ramekins can be covered and refrigerated for up to 1 day.

Bake for about 10 to 12 minutes, or until the edges are firm and the top is set but the center is runny. Add an additional minute of baking time if baking straight from the fridge.

Run a knife around the edges to loosen and let cool for 1 minute. Invert onto dessert plates then let stand inverted for about 30 seconds. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar, whipped cream, or ice cream if desired.

Gonna save this recipe in our "make it again" book.  I used semi-sweet chocolate chips.  Ended up with 5 ramekins amd cooked for 26 minutes.  Delicious!

Made these today. The recipe is perfect. Cakes came out cozy, chocolaty , delish .

If I bake the cake ahead of time and then rehear it 8 hrs later will there still be lava?

This is a great recipe! I have made it at least half dozen times and love it. It’s so easy and comes out perfect. I also make a no churn vanilla ice cream that compliments it very well.

I had some friends over for dinner last night and made this for dessert. they were perfected so easy to make. Just follow the directions. Everyone loved them. Will definitely be making these again!

Dang, almost perfect on my end.  I cooked it an extra 2 minutes and that made it to where there was NO lava :( Be very careful not to overcook.  Should have taken it out when I very first looked at it but the top didnt seem firm just yet.  Could have been my saucers, as well, as mine were a little more shallow so I probably should have cooked less time.  Regardless, the taste is delicious and I will definitely make it again

I’ve made a few different cakes and this is hands down the best!  

Thank you for being so detailed on the science behind all the ingredients.

Delicious!! I followed the recipe exactly and it was so easy! It was my first attempt at lava cakes and I was nervous but they were absolutely delicious and restaurant quality. I made ahead of time and put in the refrigerator. About 10-15 before baking I took them out to get to room temperature. Perfect! I will definitely make it again. Thank you!

https://www.youtube.com/watch?v=X2CFuMV1a70

Make these chocolate lava cakes for your sweetheart this Valentine's Day! This is one of my all-time FAVORITE dessert recipes and it's so simple to make, it can even be made ahead of time.

Visit https://handletheheat.com/chocolate-lava-cakes/ for a printable version of the recipe.

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