This molten chocolate lava cake recipe is easy to make with 6 ingredients in 20 minutes. These lava cakes are a decadent gourmet dessert that's perfect for special occasions.
Grease four silicone baking cups and place them on a baking sheet. Set aside.
In the microwave or on the stovetop over low heat, melt butter and chocolate and stir until smooth. Set Aside.
Beat eggs in the bowl of a standing mixer fitted with the wire whisk attachment for 1 minute, or until pale yellow.
Add sugar and sea salt to the beaten eggs and beat until sugar dissolves (about 1 minute).
Add chocolate mixture and vanilla extract and beat until smooth.
Beat in flour until just combined.
Pour batter evenly into 4 silicone baking cups.**
Bake for 10-12 minutes until the batter puffs and the center is just barely set (it will not seem done but it is).
Remove from oven and let the cakes sit on the baking tray in the silicone cups for 2-5 minutes.
Turn the cakes out onto the plates you plan to serve them on.
Serve warm with fresh whipped cream, a sprinkle of powdered sugar, fresh berries, etc.
Video
Notes
Ingredient Substitutions
Salted Butter. unsalted butter works well too.
Semisweet Chocolate. You can use chocolate chips or a chopped chocolate bar, just be sure to use 6 ounces (or ¾ cup).
Granulated Sugar. white sugar and organic cane sugar are great choices.
Flour. There are many options that I have tried and have worked well for the flour in this recipe. Since it only calls for 1 Tablespoon, it's easy to make substitutions that comply with your dietary needs. I have successfully used the following flours when making this chocolate lava cake recipe:
almond flour
all-purpose gluten-free flour
oat flour
tapioca flour
Baking VesselYou can use a standard muffin tin that is greased very well, however silicone cups are by far the easiest way to ensure that these molten lava cakes are removed in-tact. **To Prepare in AdvanceThe batter can be made up to one day ahead of time. Simply return it to room temperature an hour before baking and then bake according to the recipe.I often prepare these before dinner guests arrive, and then pop them in the oven when we’re halfway through the meal so that I can serve them fresh and warm.StoreStore leftover lava cakes in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.