Lava cakes are one of the most fabulous desserts I know of: oozing dark chocolate, crispy brownie outside, and melt-in-your-mouth goodness all wrapped up in an elegant presentation. Would you believe it if I told you that they take about 10 minutes to make and only 14 minutes to cook? Goodness – that something so good should be so easy is like a little chocolate miracle!
There are fussy recipes out there which have you shape balls out of ganache for the centers, or fill a pan with water to cook the ramekins in, but you can probably guess that my recipe is not like that. I’m all about simplicity, and I regularly look for the easiest route to an end product- as long as it doesn’t affect that end product.
And I can tell you- with conviction – that this simple recipe does not affect the end product at all…no sireee.
The recipe makes four half-cup sized ramekins. I used to make larger cakes, but they are really rich, so I cut the recipe down to fit into half-cup sizes. One of my “secrets” to making it easy to unmold the cakes after cooking (which isn’t really a secret- just good practice) is to generously brush the insides of the ramekins with butter – making sure to get all the crevices. Then I dust the cups with cocoa powder (not flour) so that there are no white particles when the cakes are released after cooking.
And more chocolate is always a good thing in my book.
After prepping the ramekins, continue with the recipe, mixing the batter and dividing it between the cups. Bake until the top looks set – just make sure to bake the cakes right before you want to eat them, as they are gooiest when warm.
Tip: I often make the batter about an hour in advance (there’s no baking powder so they can sit even overnight in the fridge) and leave them on the counter while I prepare the meal. As we are sitting down to eat dinner, I’ll pop the cakes into the oven to cook while we’re eating so that they are perfectly molten when we’re ready for dessert.
Unmold the cakes by inverting the ramekins onto individual dessert plates with in about 5 minutes of removing from the oven. Lift off the ramekin carefully using a hot pad – but as long as I butter and dust the insides of the cups, I’ve never had a problem with the cakes sticking. They really are easy all the way around!
I like to dust with more cocoa powder – you could use powdered sugar or drizzle with homemade chocolate syrup as well. Sometimes we even add a scoop of ice cream- but really not very often, as these are so rich.
They’re so unassuming when served, but as soon as the fork hits them, the oohs and aahs start. Then when the first bite is taken…
Well, let’s just say you better be ready with the recipe!
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Quick and Easy Lava Cakes
Makes 4 1/2-cup size individual cakes
- 1/2 c. (3-1/2 oz.) chopped chocolate or chocolate chips (bittersweet or semisweet)
- 1/3 c. butter (plus more for greasing)
- 1/2 c. sugar
- 3 Tb. flour (whole wheat pastry works good)
- 2 eggs
- cocoa powder for dusting
- Heat oven to 400 degrees (if you are cooking right away). Generously grease the inside of four 1/2-cup ramekins with softened butter and dust with cocoa powder, tapping out any excess.
- Melt the chocolate and butter together how you like – using a double boiler, or in the microwave. I prefer the microwave – I use a 4-cup glass measure and heat for 45 seconds, and then whisk until smooth. If using a double boiler, transfer the chocolate mixture to a medium sized bowl.
- Stir in the sugar and flour. Then add the eggs and whisk until everything is incorporated.
- Divide the batter evenly between the cups (they will be about 3/4 full) and set the cups on a small cookie sheet to make it easy to go in and out of the oven. **
- Bake for 14 minutes until tops are firm and edges are set. Invert immediately (or at least within five minutes) onto individual serving plates. Dust with additional cocoa powder, if desired.
**At this point, the cakes can be set aside at room temperature for an hour or so. Then simply bake them while you’re eating so that they will be ready (and gooiest!) when you want to serve dessert. They can even be make the day before and kept, covered with plastic, in the refrigerator. When you’re ready to serve them, let them sit on the counter at room temperature while the oven heats and then bake as directed.
-Jami
This is linked to Foodie Friday, Strut Your Stuff Saturday, and Saturday Nite Special.
I believe a cottage can be anywhere or anything (condo, ranch, farmhouse) as long as you have a "cottage mentality" which puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life. Thanks for joining me!
Holy Cow that looks good! We are going to have to give this recipe a try!!!!
I’ve been eyeing recipes for a while now but always deciding on something else since they looked so complicated. I’m going to try this one as soon as summer gives us a break down here in Buenos Aires.
Thanks for sharing!
sounds great! will try!
These look yummy!
Hi Jami,
I made these lava cakes for my husband’s birthday and they were delicious! Supremely easy to make too! Thanks for sharing this recipe–we have a new favorite chocolate cake recipe now.
Take care,
Erin
Carolina Country Living
This looks wonderful. I cannot wait to try it!
That looks really good, I love the idea of the cocoa powder to help keep them from sticking.
YUM! This looks amazing
I would love for you to share at the Recipe Party at Sugar Mama Bakeshop!
That looks awesome. Am baking this soon thxs for posting ! First time here – u have a beautiful cottage !!
Thank you!
This lava cake looks so good! Can’t wait to try it! We loved having you link up to our “Strut Your Stuff Saturday.” We hope you’ll be back! -The Sisters
Just made these. Amazing. I would have never even thought to try to make a lava cake until I stumbled upon this recipe. It will get much use at our house! Thanks!
Glad you liked these, Lisa. Hard to believe something could be so easy and yet so hard-looking (and SO good!), isn’t it? They are a regular at our house for a special treat, too!
This cake is so good and the best part is how quick and easy it is! However, I do not always produce consistent result when I turn the cake out, there would be some that would already start oozing….
Though not that pretty, they still taste delish but how do I prevent that? (I did grease/brush the ramekins with melted butter and dust ALOT of cocoa powder) The technique I use is put a plate over the super hot ramekin and then invert quickly. Appreciate any tip to make this cake perfect each time. Many thanks!
Hmmm, Jess, I don’t often have that happen. Sometimes a bit of the cake will stick, but it’s usually from the bottom (top when inverted), so the middle doesn’t ooze. You can try running a knife around the edges before inverting the cakes, and maybe even cooking them a minute more if there’s too much pudding center and not enough cake yet to hold it all in. Just throwing out ideas here – hope they help!
I’ve officially found my new favorite blog!
These turned out beautifully. The only change I made was to butter and then dust with sugar instead of cocoa powder – it gives them a nice crunchy exterior. Thank you
Um, we just finished our Valentine’s Day dinner at home with these. Holy Lord, they were amazing!!!!! Definitely going into the make again soon file!!!!