The Easiest and Best Molten Lava Cake Recipe

The Best and Easiest Molten Lava Cake Recipe – so simple, easy and fancy that you will be making it so often!

53217013_255382888725397_6963563818559471616_nThe ingredients are mostly sitting in our pantries, and you don’t even need a hand beater/mixer for this. You can create the magic with a good old FORK in like 5 minutes and be done with this delicious bugger. THAT’S it!

Top it up with ice-cream or just eat it by itself, either way – its too delicious. Just make sure to eat it while its warm to enjoy it fully. Let’s begin, shall we?

YIELD: 2 CAKE, RECIPE EASILY DOUBLES OR TRIPLE

TOTAL TIME:ABOUT 15 MINUTES

PREP TIME:3 MINUTES

COOK TIME:ABOUT 12 MINUTES (11.5 minutes mostly)

INGREDIENTS:

  • 1/3 cup (2 ounces) of chocolate. I used a mix of bittersweet AND milk chocolate. I used 75% of the quantity from milk chocolate and 25% from the bittersweet chocolate.
  • 1/4 cup unsalted butter (1/2 of 1 stick)
  • 1/2 cup confectioners’ sugar (icing sugar)
  • 1 large egg + 1 egg yolk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon instant espresso coffee granules, optional but recommended (doesn’t make cakes taste like coffee and helps to enhance the chocolate flavor)
  • 1/4th tsp of salt

DIRECTIONS:

    1. Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter) with cooking spray or oil, place ramekins on a baking sheet; set aside.
    2. To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until the chocolate is  smooth.
    3. Add the sugar, egg, egg yolk, and whisk until smooth. (all the whisking can be done with a fork or with a whisk)
    4. Add the flour, optional espresso granules, and stir until just combined; don’t overmix please.
    5. Pour batter into prepared ramekins, divided evenly (the ramekins will be approximately 3/4th full).
    6. Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired. With my oven, its mostly done in 11 and a half minutes.
    7. Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a knife, and invert over serving dishes to release cakes.
    8. Optionally top with ice cream, and serve immediately. Cakes are best warm and fresh. 53545806_413300659429945_1883281951717064704_n

I hope you guys enjoy it, as much as my family enjoys it! The best part is to see the warm chocolate oozing out when cut the cake. Its a sight to relish for sure!

 

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