Decadent Molten Lava Cakes
Indulge in Sophie’s Decadent Molten Lava Cakes — the ultimate fusion of gooey chocolate bliss and mindful baking. With just 116 calories per serving, this recipe delivers a restaurant-quality dessert that’s rich, molten, and irresistibly satisfying, yet surprisingly light. Perfected after over nine test runs at Sweet Craft Recipes, this foolproof version guarantees a perfect lava center every time. Ideal for date nights, dinner parties, or cozy nights in — a chocolate lover’s dream made simple.
- Prep Time: 20 mins
- Cook Time: 12–15 mins
- Total Time: 35 mins
- Yield: 6–8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
7 oz (200 g) dark chocolate (60–70% cocoa)
½ cup (113 g) salted butter, cubed
½ cup (100 g) granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
1 tablespoon all-purpose flour
Non-stick spray and cocoa powder or sugar for dusting ramekins
Instructions
1. Preheat oven to 425°F (220°C). Grease 6–8 ramekins with non-stick spray and lightly dust with cocoa powder or sugar. Arrange on a baking sheet.
2.
3. Melt the dark chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth and glossy. Set aside to cool slightly.
4.
5. In a large mixing bowl, beat together the sugar, eggs, egg yolks, vanilla, cornstarch, and flour for 3–5 minutes until pale, thick, and fluffy.
6.
7. Gently fold the cooled chocolate mixture into the egg mixture using a rubber spatula until just combined. Do not overmix.
8.
9. Divide the batter evenly among prepared ramekins, filling each about two-thirds full.
10.
11. Bake for 12–15 minutes, until the edges are set but the center is still slightly jiggly. Internal temperature should reach around 160°F (71°C) if using a thermometer.
12.
13. Let rest 1–2 minutes, then invert ramekins onto serving plates and lift carefully to reveal the molten centers.
14.
15. Serve immediately with a dusting of powdered sugar, ice cream, or fresh berries.
Notes
For best results, use high-quality dark chocolate (60–70% cocoa). Avoid chocolate chips as they contain stabilizers that affect melting.
Be precise with baking time — overbaking will eliminate the molten center. Err on the side of slightly underbaked.
Thoroughly grease ramekins to ensure clean release. A dusting of cocoa or sugar helps create a beautiful crust.
To make ahead, refrigerate filled ramekins for up to 24 hours. Let sit at room temperature for 30 minutes before baking, adding 1–2 minutes if needed.
Each serving has just 116 kcal, 3g fat, and 3g protein — perfect for chocolate lovers who want lighter indulgence!
Find it online: https://pinchofwarmthbakes.com/molten-lava-cakes-recipe/