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Molten Chocolate Cakes on white plates, garnished with vanilla ice cream and blueberries.
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4.96 from 21 votes

Molten Chocolate Cake Recipe

Dense chocolate cake with a chocolate lava filling.  This Molten Chocolate Cake Recipe will put any restaurant's version to shame.  Made in under an hour from start to finish, this dessert will knock your socks off.
Prep Time20 minutes
Cook Time22 minutes
Resting Time10 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Servings: 4 cakes
Calories: 842kcal
Author: Kadee & Desarae

Ingredients

Lava Filling

  • ¼ cup heavy whipping cream
  • ⅝ cup semi sweet chocolate chips
  • ½ tablespoon butter

Chocolate Cake

  • ¾ cup semi sweet chocolate chips
  • ½ cup butter
  • ½ cup sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup flour

Topping Ideas

  • ice cream
  • chocolate syrup
  • whipped cream
  • berries

Instructions

Lava Filling

  • In a small saucepan, heat whipping cream until it simmers.  Remove from heat.
  • Add chocolate chips and butter to hot cream.  Let stand for 5 minutes.
  • Whisk until smooth and shiny.  Let cool slightly.
  • Place in freezer while you prepare cake.  About 15-20 minutes.

Chocolate Cake

  • Preheat oven to 375.
  • In a small saucepan combine butter and chocolate chips.  Heat over medium-low heat, stirring constantly.  When shiny and smooth, remove from heat and allow to slightly cool.
  • Mix in vanilla, flour, and chocolate/butter mixture.
  • Generously butter 4 ramekins.  
  • Using a hand or stand mixer, combine eggs, egg yolks, and sugar. Beat for 5 minutes. Mixture will be pale. Fold in chocolate mixture until completely combined.
  • Spoon enough batter into each ramekin so that it measures about an inch deep.
  • Remove filling from freezer. It should be a fudgy consistency. Divide into 4, and with clean hands, roll quickly into balls. Place on top of batter.
  • Spoon remaining batter over top of the filling balls.
  • Bake for 20-22 minutes until edges and top are firm, but center can still be jiggled. Remove from oven and allow to cool 10 minutes.
  • Run a knife around the edges of cake to release from ramekin. Invert cakes onto serving plates. Top with ice cream, chocolate sauce, or other desired toppings.

Notes

Can prepare ahead of time and chill batter until ready to bake and serve.
Please use quality chocolate!!!

Nutrition

Calories: 842kcal | Carbohydrates: 70g | Protein: 10g | Fat: 58g | Saturated Fat: 34g | Cholesterol: 268mg | Sodium: 408mg | Potassium: 418mg | Fiber: 5g | Sugar: 48g | Vitamin A: 1250IU | Calcium: 79mg | Iron: 5.3mg