How To Bake Yummy Chocolate Lava Cakes At Home

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How To Bake Yummy Chocolate Lava Cakes At Home

Rich, fudgy, and oozy chocolate lava cakes come together with six simple constituents. This easy dessert recipe always impresses as it is ready in just 25 minutes.

Don’t worry if you don’t have ramekins, follow my instructions for using a muffin pan instead.

Today, we’re making chocolate lava cakes that are super duper delicious.

I’ve received many requests for sharing the recipe for a traditional chocolate version, as many people are scared to go out and eat due to the COVID pandemic.

So, I decided to finally make them because my son loves these chocolate lava cakes.

They are single serving just like my chocolate cupcakes— and that they’re even richer and chocolatey than my chocolate cake recipe.

It is so simple that even my kids can get it ready when they get the craving at night 10pm and they can’t order food from outside due to the pandemic.

You’ll be delightfully surprised at how simple these really are to make. They are great for birthday parties too. Don’t forget to shop for the birthdays as you get busy cooking.

Chocolate Lava Cakes Are Simpler Than You Assume

I love making these Chocolate lava cakes that don’t involve anything complex, and if you don’t have the little ramekins that I use, you can always use a muffin pan.

To tell you the truth my first Chocolate Lava Cakes were made in a muffins pan as I did not have the ramekins set back then. I’ll show you how to use both.

It’s always convenient to order them online, but keeping in mind the pandemic’s current scenario, they’re infinitely better when freshly made at home.

Plus, they’re easy to make and here’s a proof of that:

• only 6 ingredients
• no mixer required
• extremely quick bake time
• no waiting for them to cool

Learn How to Make Yummy Chocolate Lava Cakes

• Prepare 4 ramekins.
• Lubricate each ramekin with a little non-stick spray and a dusting of cocoa powder before packing with batter.
• This preparation eases the baked lava cake to release seamlessly from the ramekin onto the plate for serving.
• Prepare the chocolate cake batter.
• Spoon the batter equally into each ramekin.
• Bake. The high oven temperature cooks the edge of the mini cakes but leaves the center somewhat gooey. The tops may look somewhat soft.
• Invert the ramekins. Carefully flip the lava cakes upside down onto plates.
• Add toppings & enjoy!

You Need Ramekins or a Muffin Pan. I highly suggest utilizing ramekins for baking these lava cakes. Here are the 6-ounce ramekins that I use and support.

They’re the ideal size for these single-serve lava cakes. You can apply the same ramekins for peanut butter chocolate lava cakes, chocolate fudge cakes,  and chocolate mousse.

If you don’t possess ramekins, you can employ a muffin pan.

Grease 6 muffin pan cups and evenly dust with cocoa powder to counter the lava cakes from clinging to the sides.

Your lava cakes will be slightly smaller– so you’ll receive 6 lava cakes rather than 4.

Bake in oven at  at 425°F (218°C) for 8-10 minutes. Utilize a spoon to loosen the cakes from the pan and put each upside down on plates.

Optional Toppings for Chocolate Lava Cakes

The fun really begins once you flip the warm lava cakes upside down onto plates!

There are multiple toppings that pair wonderfully with these chocolate lava cakes.

Here are some of my favorites: ice cream, melted peanut butter, chocolate ganache or red wine chocolate ganache,  mocha whipped cream, salted caramel, whipped cream,used on my flourless chocolate cake, chocolate chips, sprinkles, fresh berries, you name it. ?

Recipe For Yummy Chocolate Lava Cakes

Prep Time: 10 M
Cook Time: 14 M
Total Time: 25 M

Yield: 4 or 6 cakes

Author: Ranjeeta Nath Ghai

Ingredients

• ½  cup (1 stick; 115g) unsalted butter
• 6 ounces (170g) high quality semi-sweet chocolate*
• ½  cup (60g) sugar
• ¼  cup (31g) maida/all-purpose flour (spoon & leveled)
• 1/8  teaspoon salt
• 2 eggs (large)
• 2 large egg yolks*(large)
• ice cream, raspberries, and/or chocolate syrup (optional for topping)

Method

• Spray the four 6 ounce ramekin with nonstick cooking spray or line them with oil and dust with cocoa powder. This guarantees the cakes will easily come out of the ramekins when inverted over a plate in step 7. (Or alternatively spray half of a 12-count muffin pan and powder with cocoa powder. If you are baking in a muffin pan, the recipe will produce 6 cakes.)
• Preheat oven to 425°F (218°C).
• Coarsely cut the chocolate into small pieces. Put butter into a medium heat-proof bowl, then combine chopped chocolate on top. Microwave on high in 10-second additions, stirring after every 10-second until completely smooth. Set aside.
• Flit the flour, sugar, and salt together in a shallow bowl.
• Whisk the eggs and egg yolks collectively until blended in another small bowl.
• Empty the flour mixture and eggs into the bowl of chocolate.
• Slowly stir everything together, employing a spatula or wooden spoon. If there are any lumps, tenderly use your whisk to discard them. The batter will be slightly thick.
• Pour chocolate batter into each prepared ramekin or muffin cup with a spoon equally.
• Put ramekins onto a baking sheet and bake for 12-14 minutes till the sides seem solid and firm. Remember that the tops will still look soft. (If you are baking in a muffin pan, the cakes only need about 8-10 minutes to be ready.)
• Permit it to cool for 1 minute, then cover each with an inverted plate and roll over.
• Don’t forget to use an oven mitt because those ramekins will be hot!
• The chocolate lava cakes should release very easily from the ramekin. (If you have used a muffin pan, then use a spoon to loosen the cakes from the pan and put each upside down on plates.)
• Add toppings. Serve immediately.

Recipe Notes

Make-Ahead & Freezing Instructions: You can make the batter through step 4. Then cover tightly and refrigerate for up to 2 days.

Permit it to reach the room temperature before proceeding with step 5. You can easily freeze the baked lava cakes for up to 3 months.

Permit them to cool thoroughly prior to freezing. Re-heat in the microwave.

Special Tools: Whisk, Glass Mixing Bowls, Muffin Pan, Ramekins, and Baker’s Chocolate

Chocolate: Ensure to use high-quality chocolate, not chocolate chips. if you use chocolate chips then you won’t have much “lava” with chocolate chips! I recommend high-quality chocolate baking bars or Vanhouten Professional Premium semi Sweet compound.

Eggs: For this recipe, you need two whole eggs plus an addition two egg yolks. (Use the two extra egg whites in an omelet or any of my recipes that use egg whites.)

After 10-14 minutes in an oven, the eggs would be cooked to 160°F which is considered safe to be consumed. If you’re worried, you can check the temperature to be sure!

Mirakii 100ml, Bowl Set of 6, Microwave Convection & Dishwasher Safe Ramekins for Snacks, Kitchen Decoration,Sauce/Chutney, Cup Cake, Dessert, Souffle

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Related Cake Recipe

• How To Bake Yummy Chocolate Lava Cakes At Home
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• Easy Oreo Cookies Stuffed Chocolate Chip Muffins
• Peanut Butter Cookies-Peanut Butter Cup Cookies
• How To Make Homemade Chocolate Chip Cookies With Swirls

Quick Overview

Recipe Name: How To Bake Yummy Chocolate Lava Cakes At Home

Author: Ranjeeta Nath Ghai

Description: Rich, fudgy, and oozy chocolate lava cakes come together with six simple constituents. This easy dessert recipe always impresses as it is ready in just 25 minutes.

Preperation time: 10M

Cook Time: 14M

Total Time: 24M

Type: dessert

Recipe Yield: 4 or 6 cakes

Recipe Ingredients: ½ cup (1 stick; 115g) unsalted butter, 6 ounces (170g) high quality semi-sweet chocolate*, ½ cup (60g) sugar, ¼ cup (31g) maida/all-purpose flour (spoon & leveled), 1/8 teaspoon salt, 2 eggs (large), 2 large egg yolks*(large), ice cream, raspberries, and/or chocolate syrup (optional for topping)

Recipe Instructions: Spray the four 6 ounce ramekin with nonstick cooking spray or line them with oil and dust with cocoa powder. This guarantees the cakes will easily come out of the ramekins when inverted over a plate in step 7. (Or alternatively spray half of a 12-count muffin pan and powder with cocoa powder. If you are baking in a muffin pan, the recipe will produce 6 cakes.) Preheat oven to 425°F (218°C). Coarsely cut the chocolate into small pieces. Put butter into a medium heat-proof bowl, then combine chopped chocolate on top. Microwave on high in 10-second additions, stirring after every 10-second until completely smooth. Set aside. Flit the flour, sugar, and salt together in a shallow bowl. Whisk the eggs and egg yolks collectively until blended in another small bowl. Empty the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together, employing a spatula or wooden spoon. If there are any lumps, tenderly use your whisk to discard them. The batter will be slightly thick. Pour chocolate batter into each prepared ramekin or muffin cup with a spoon equally. Put ramekins onto a baking sheet and bake for 12-14 minutes till the sides seem solid and firm. Remember that the tops will still look soft. (If you are baking in a muffin pan, the cakes only need about 8-10 minutes to be ready.) Permit it to cool for 1 minute, then cover each with an inverted plate and roll over. Don’t forget to use an oven mitt because those ramekins will be hot! The chocolate lava cakes should release very easily from the ramekin. (If you have used a muffin pan, then use a spoon to loosen the cakes from the pan and put each upside down on plates.) Add toppings. Serve immediately.

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