Rich molten chocolate lava cakes make a simple & elegant dessert for Valentine’s Day or any special occasion. Take under 30 minutes. Dairy-free option.
Jack first made molten cakes for us for Valentine’s Day a few years ago, and these luscious little cakes have been a tradition of ours ever since.
It’s the one night a year that Jack cooks, and he doesn’t play it safe. He might not know the difference between a scallion and a scallop, or that 3 cloves of garlic are not 3 bulbs of garlic… every single pot and pan we own will be scattered around every bit of counter space we have… but over the years he’s learned to make a mean molten cake.
Molten Chocolate Cakes
- 2 sticks + 6 tablespoons butter or vegan butter
- 10 ounces bittersweet chocolate
- 6 egg yolks
- 6 eggs
- 3 cups powdered sugar
- 1 cup all-purpose or spelt flour
- Preheat the oven to 450 degrees.
- Melt the butter and chocolate together in a double boiler or in a glass bowl set on top of a pot of boiling water.
- In a separate bowl, whisk the yolks and eggs and then stir in the powdered sugar. Stir the egg mixture into the chocolate mixture and then stir in the flour.
- Grease a muffin pan (don’t ever use paper liners) and fill muffin cups almost to the top.
- Bake for 5-8 minutes. Watch closely: the whole cake will puff up and they’re done a few seconds after you see the very center puff up. Remove from the oven. Place a baking sheet on top of your muffin pan and flip, holding both pans together. Gently lift up the muffin pan and shake it a little so the cakes release before the “lava” center breaks through the top (now bottom) of the cake. If that happens, it’s still ok, just try to shove the chocolate goo back up in the cake and place gracefully on a plate.
- Scoop ice cream on top and serve.
NotesThe batter keeps in the fridge for a couple of days. Increase the baking time a few minutes to account for the batter being more chilled. This works better than baking off extra and storing already-baked cakes.3.4.3177
Recipe adapted from the Food Network.