molten lava cake

Keto Lava Cake is just a few simple ingredients and you have a delicious chocolate cake that is low-carb and Keto friendly.

Keto Lava Cake

chocolate chocolate

Tablespoons butter

monkfruit (or other Erythritol), (see note)

eggs egg

Preheat the oven to 400°. Grease each soufflé...

Preheat the oven to 400°. Grease each soufflé ring or ramekin (3 inches in diameter x 2 inches tall) with butter and then dust with cocoa. You will need 4 to 6 ramekins depending on how big yours are.

To make the soufflé batter, microwave chocolate and...

To make the soufflé batter, microwave chocolate and butter in the microwave in 30 second intervals stirring in between until melted and smooth. Set aside.

Add the erythritol into the chocolate/butter mixture and...

Add the erythritol into the chocolate/butter mixture and mix until combined. In a small bowl, whisk the eggs. Add eggs to chocolate mixture and mix at low speed until mixture is smooth and erythritol is dissolved. Chill in fridge until ready to be used. This can be kept in the fridge for up to 10 days.

Fill each ring mold or ramekin with batter...

Fill each ring mold or ramekin with batter ¾ of the way full. Bake on top oven rack for 15-25 minutes; the time will depend on your oven and size of ramekins. You just want to make sure the tops are set but the middle is still gooey. Since every oven is different, it might be smart to test one. Remove baking sheet from oven. Use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered erythritol if desired. Serve immediately.

A cakey crisp top with molten fudginess below. 

Southern Chocolate Cobbler

unsalted butter

sugar

cocoa powder

all-purpose flour

baking powder

salt

milk

vanilla extract

water

Vanilla ice cream,

Place butter in a 9x13-inch baking dish and put in oven. Once butter has melted, remove and set aside.

Stir together the 1 1/2 cups sugar, 4 tablespoons cocoa powder, flour, milk, baking powder, salt, and vanilla extract. Spoon into baking dish over melted butter, but do not stir.

In a separate bowl, mix together the 2 cups sugar and 1/2 cup cocoa powder. Sprinkle over batter in pan. Pour boiling water over topping, but again do not stir.

Bake until top has set, 35-40 minutes. The bottom will be loose and a bit gooey.

Let cool 15 minutes before serving. Enjoy!

One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate lava cake center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!!

The Best and The Easiest Molten Chocolate Lava Cakes

dark chocolate chocolate

unsalted butter (1/2 of 1 stick)

confectioners’ sugar

coffee

ice cream

hot fudge

Preheat oven to 425F and spray two ramekins...

Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.

To a medium microwave-safe bowl, add the chocolate,...

To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.

Add the sugar, egg, egg yolk, and whisk...

Add the sugar, egg, egg yolk, and whisk until smooth.

Add the flour, optional espresso granules, and stir...

Add the flour, optional espresso granules, and stir until just combined; don’t overmix.

Pour batter into prepared ramekins, divided evenly.

Bake for about 12 minutes, or until edges...

Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.

Allow cakes to cool in ramekins for about...

Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.

Optionally top with ice cream, hot fudge, and...

Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.

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.

Chocolate Lava Cakes

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

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

(227 grams) semisweet chocolate, (chopped*)

eggs

(64 grams) all-purpose flour

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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Chocolate Lava Cakes | Valentine's Day Recipe

Indulge in Chili's Molten Lava Cake with this easy copycat recipe. Moist chocolate cake, gooey chocolate center, vanilla ice cream, and more chocolate!

Copycat Chili’s Molten Lava Cake

nonstick cooking spray

milk chocolate chips

caramel sauce

vanilla ice cream

chocolate magic shell topping

Preheat the oven to 400 °Fahrenheit (204 °Celsius). Generously coat four 1-cup oven-safe ramekins with nonstick cooking spray, ensuring even coverage for easy release.

Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth. This should take about 1-2 minutes. Be careful not to overheat.

Gradually whisk the powdered sugar and a pinch of salt into the melted chocolate mixture until fully incorporated. Add the eggs, egg yolk, and vanilla extract, whisking until the mixture is smooth and creamy.

Using a spatula, gently stir the flour into the chocolate mixture until just combined. Avoid overmixing to maintain a light texture. Evenly divide the batter among the prepared ramekins, filling each about 3/4 full.

Place the ramekins on a baking sheet to make handling easier. Bake in the preheated oven for 13-15 minutes. Or until the edges are set and the center remains soft. Monitor closely to avoid overbaking. Remove the cakes from the oven and let cool in the ramekins for 2-3 minutes.

While the cakes cool, drizzle caramel sauce onto each serving plate.

Carefully run a knife around the edges of each ramekin to loosen the cakes. Invert each ramekin onto a prepared plate, gently tapping to release. Use a small offset spatula to assist if needed.

Top each warm lava cake with a scoop of vanilla ice cream. Finish with a generous drizzle of chocolate magic shell topping. Serve immediately and enjoy the molten center!

This matcha lava cake is a rich and decadent dessert featuring a luscious chocolate cake filled with a smooth, creamy matcha ganache center. Combining the earthy flavors of green tea with the sweetness of white chocolate, this cake is perfect for a special occasion or an indulgent treat.

Matcha Lava Cake Recipe

tsp Aiya culinary grade matcha powder

oz white chocolate chips

heavy cream

oz chocolate chips

tsp vanilla extract

tbsp flour

Preheat Oven

Preheat your oven to 425 degrees Fahrenheit to prepare for baking the cakes.

Make the Matcha Ganache

Warm the heavy cream in a saucepan on low heat until warm, about 1 minute. Pour the warm cream over white chocolate chips and matcha powder in a bowl. Stir until fully combined, then place the ganache bowl in the freezer to firm up while you make the batter.

Prepare Ramekins

Brush your ramekins with melted butter thoroughly and coat the insides with sugar to prevent sticking. Set them on a baking sheet for easy transfer.

Melt Butter and Chocolate

In a microwave-safe bowl, combine unsalted butter and chocolate chips. Heat in 30-second intervals, stirring in between, until the mixture is melted and smooth. Set aside.

Mix Eggs and Sugar

In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.

Temper the Eggs

Carefully pour about one-third of the melted chocolate mixture into the egg mixture while stirring constantly. This tempers the eggs, preventing them from cooking. Once combined, add the remaining melted chocolate and mix thoroughly.

Add Flour

Fold in the 3 tablespoons of flour into the batter and mix until smooth.

Assemble Cakes

Pour about 1 to 2 tablespoons of the batter into the bottom of each prepared ramekin, just enough to cover the base. Then, use a teaspoon or small scoop to drop spoonfuls of the chilled matcha ganache into the center of each ramekin.

Top With Remaining Batter

Carefully spoon the remaining cake batter over the ganache filling to fill the ramekins up to the bottom rim.

Bake

Bake the assembled ramekins in the preheated oven for 12 minutes. The edges should be set while the center remains soft.

Cool Slightly

Remove the cakes from the oven and allow them to cool for about one minute to set slightly for easier removal.

Unmold the Cakes

Run a knife around the edges of each ramekin to loosen the cake. Place a plate on top of each ramekin and invert quickly so the cake releases onto the plate, revealing the molten matcha-filled center.

Serve

Dust the tops with powdered sugar and serve immediately for the best molten lava effect and flavor.

Top 6 molten lava cake recipes from across the web

The most viewed molten lava cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Keto Lava Cake

Southern Chocolate Cobbler

The Best and The Easiest Molten Cho...

Chocolate Lava Cakes

Copycat Chili’s Molten Lava Cake

Matcha Lava Cake Recipe

Top 6 molten lava cake recipes from across the web

The most viewed molten lava cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Lava Cake

Southern Chocolate Cobbler

The Best and The Easiest Molten Cho...

Chocolate Lava Cakes

Copycat Chili’s Molten Lava Cake

Matcha Lava Cake Recipe

The most viewed molten lava cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine