Molten Lava Cakes

Total Time:
44 min
Prep:
30 min
Cook:
14 min

Yield:
6 cakes
Level:
Easy

Ingredients
  • 6 (1-ounce) squares bittersweet chocolate
  • 2 (1-ounce) squares semisweet chocolate
  • 10 tablespoons (1 1/4 stick) butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups confectioners' sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur
Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 339
OUTSTANDING!!!  Hard to believe it is so EASY to make, and is so fancy.  Next time, I will add a pinch of salt, and serve it with vanilla ice cream, as the whipped cream promptly melted on the warm cake.  I will make this many more times.  Thanks, Paula, Miss you!!!<br /> item not reviewed by moderator and published
This was a great recipe! Very lava like, the cake oozed out as you sliced it open. Delicious! item not reviewed by moderator and published
Can I use milk chocolate chips instead of bittersweet/semisweet? Bought one since I thought it should be ok. :( item not reviewed by moderator and published
I tried baking this for 12 minutes as a compromise between the reviews recommended 10 minutes and the recipe's 14 minutes, and it was not lava-y--delicious but not lava-y. For anyone who may see the reviews and have doubts about whether or not 10 minutes is not long enough, I think it definitely is. In fact, I would say you could probably get away with less time. I kept the oven at the recipe's 425 degrees though. item not reviewed by moderator and published
The cake was too dry/hard. item not reviewed by moderator and published
Very easy to make. Used high cocoa content chocolate which cut down on sweetness. Added orange juice and zest instead of liquor and was very good. item not reviewed by moderator and published
These were really good but was REALLY sweet and I didn't even add all the sugar. I would make again but maybe only add 1/2 cup of sugar or even use some dark Chacoate to offset some of the sweetness. item not reviewed by moderator and published
Horrible item not reviewed by moderator and published
This is an AWESOME and impressive dessert ... I will let them bake another 2 minutes though ... a little more cake and little less DELICIOUSLY RICH "chocolate goo" ...add a sprig of mint!!! item not reviewed by moderator and published
This is an amazing chocolate cake. You have to make sure your oven is calibrated to the correct temperature - if your oven runs hot, it obviously will just be a hot chocolate cake, no molten, which is the best part. If you don't have an oven-safe thermometer, just cut a few minutes off the time, and check with a toothpick - if it comes out molten and the side are slightly pulling away from the ramiken, it's done! Because we can't use liqueur in high school culinary arts class, I substituted 1 Tbs. of orange juice, and 1 Tbs. of orange zest. I almost liked that better than the Grand Marnier version I added later. Make some raspberry coulis to drizzle around the plate... YUMMMMMMM item not reviewed by moderator and published
Super simple and delicious ! item not reviewed by moderator and published
Hi, would like to clarify on the ingredients. The recipe mentioned that 3 large eggs and 3 yolks are required. Am I right to say that, a total of 6 egg yolks and 3 egg whites and needed? item not reviewed by moderator and published
This was not a lava cake and even when the time was cut by 2 minutes it was not. I expected more. I noticed a few other recipes that were similar to this one and same results although not as dry. There was one that split the batter in the dish with grated or pieces of chocolate between the 2 parts of the batter. That was a Molten Lava Cake! item not reviewed by moderator and published
The cakes themselves were good. A bit bitter for my taste, and the lava didn't pour out the way I imagined it would. Also, the tops of the cakes were quite mushy, making it extremely hard to put on plates, since the cake was breaking. When I baked them a little longer, they were simply dark chocolate cakes which were high in moisture. An okay recipe, but not something I'd make again. item not reviewed by moderator and published
I made this for Xmas dessert last night. I didn't have any orange liqueur but it still tasted AHHHMAZING! I've had this in restaurants and I would say this recipe makes a lighter and less sweet version, which we LOOOVED at my house. I served it with raspberries, strawberries, and vanilla ice cream. YUM! item not reviewed by moderator and published
YES item not reviewed by moderator and published
Not a good recipe for people who love a strong chocolate flavor. Temperature and cooking time far too high. item not reviewed by moderator and published
If you're a chocoholic..this recipe isn't for you! A few tips I learned...do NOT mix the batter with a mixer - it becomes a gross and light chocolate cake. Was surprised because Paula has quite the reputation for rich and delicious recipes and while this is a good cake...it's not great or amazing. Oh and 14 minutes makes a brownie. Start at 10 minutes at 425 and increase by one minute until desired consistency. I use 12 minutes in my oven. EXPERIMENT WITH THIS BEFORE MAKING FOR A SPECIAL OCCASION!!! item not reviewed by moderator and published
This was my first try at making a molten cake. I thought it was going to be difficult (probably just because the concept seems more difficult than it really is but it was quite simple. I thought the recipe was very good, though I thought that the liquor a bit overpowered the recipe. That&amp;#39;s totally a personal preference though - the recipe itself is spot on timing-wise. Cooked exactly the 14 minutes and it came out perfectly. item not reviewed by moderator and published
I made my first molten lava cake and my family loved it!! The recipe was so easy and it came out with full of flavor. Instead of orange liquer, I added two drops of pure Orange essential oil(edible for my little kids. This will be my GOTO molten lava cake recipe. It&amp;#39;s very, very rich and sweet for my taste so I will reduce the amount of sugar a little bit next time. Thank you Paula! item not reviewed by moderator and published
I used coconut palm sugar in place of white or confectioner&amp;#39;s sugar for the lower glycemic index. I replaced 1 to 1 but the coconut palm sugar does seem to absorb more liquid so reduced cooking time is a MUST, I cooked for 10 mins but still wasn&amp;#39;t gooey enough. I would reduce to 8 mins. I replaced 1/2 c of rye flour as I find it compliments the chocolate flavour. I used half dark chocolate and bittersweet. I placed the cakes on a small pool of homemade caramel sauce (organic sugar, butter and heavy cream and topped with slightly sweetened real whipped cream. I also omitted the orange liqueur. Results..............a foodgasm in your mouth. My guests and boyfriend love, love, loved it!!!! I give it 5 stars with my own personal changes as it was a true success! Note: I make the caramel sauce with organic sugar, it turns out less sweet but with a yummy caramel flavour. item not reviewed by moderator and published
I used all of rxz47&amp;#39;s suggestions, topped the cakes with sifted powdered sugar and homemade whipped cream, and set it all on top of a plate with drizzled chocolate. They turned out BETTER than any restaurant&amp;#39;s chocolate or lava cake that I have ever tasted. THANK YOU Paula Deen, rxz47, and the other reviewers, for taking your time to comment so the rest of us can make this recipe and have it come out perfectly the first time. Thanks to the tip about sifting the sugar and flour, the cake was the most decadently smooth texture - perfect! And thanks to the tip about using 4 squares bittersweet and 4 squares semi-sweet chocolate, it turned out deliciously rich, but not bitter. NOTE: I used unsweetened chocolate since I couldn&amp;#39;t find bittersweet, and then just added a bit more sifted confectioners sugar, and the result was still PERFECT! This was a very fast and easy recipe with a fabulous result. Try it! item not reviewed by moderator and published
This was downright decadent, chocolate-y and delicious! I followed the recipe exactly, including the orange liquor, but did use equal amounts of bittersweet and semi-sweet chocolate. I took it out of the oven one minute ahead of time and the inside was gooey and delicious. I will definitely make this again -- perhaps in the muffin tin as others have suggested. (I used mini loaf pans and made 4 small cakes. This recipe was EASY and a real winner! item not reviewed by moderator and published
Delicious. I made them in a muffin pan (recipe made 11 perfect size cakes and it worked out great. Cook for 8.5 minutes. item not reviewed by moderator and published
Baking time is preferably 10 minutes; 14 minutes will make it a brownie. item not reviewed by moderator and published
We have made this recipe several times and LOVE IT! We personally don't like the orange extract so we didn't put it in and didn't add any other liquid to compensate. There are a number of reviews that said it didn't come out gooey and I would say set your timer to a shorter time and watch it after that point. You must keep an eye because once the outside of the lava cake is cooked take it out. The center will not look completely cooked so don't wait to take it out till then or else you'll just have a brownie. (had that happen but with practice we've got this down. Hope you all enjoy! item not reviewed by moderator and published
DIVINE! Everybody enjoyed it! I have made this several times since 2011 and evrytime I make it, i fall in love with it, over and over! :D Love your recipes, Paula Deen! item not reviewed by moderator and published
These are fabulous. I have made these several times alternating the liquor with Amaretto and Chambord. My ramekins are slightly smaller and 13 minutes is perfect, still have lots of lava. I found it easier to beat the eggs in a separate bowl before adding to the chocolate. Thank you Paula! item not reviewed by moderator and published
It was my first time making this and it turned out great ! I didn't use the liqueor since it was for my 16 yr old's birthday , so I subbed just water and it worked out fine item not reviewed by moderator and published
If I could give this recipe 10 stars i would!!!!!! Seriously IF you follow the directions to a T there should be no reason why these dont come out excactly like they're suppose to. The only thing I did [following reviews] was put the chocolate filled ramekins in a baking dish filled half way with water. I'm not sure if that was the reason they were so moist but regardless they were PERFECT. I will be making these A LOT! Way to go Paula, you never steer me wrong! They did need a few extra minutes cooking time, I think that was due to the water in the baking dish. I checked them after 13 minutes and they needed an additional 7-8 minutes at 425. item not reviewed by moderator and published
I tried this recipe tonight for the first time and can I just say...Yum Yum Yummy! Athough, I do have something of a tragedy on my hands. After reading the comments and finding out that some reviewers suggested baking in a bain marie (water bath, I went ahead and baked my cakes in a water bath. Well, at 14 mins the edges had already firmed up and I thought it was safe to take them out. Boy was I wrong! I waited for the cakes to cool a bit and upon inverting them discovered that although the top edges were cooked, the bottom and sides weren't so my lava came spilling out. I figure it was because I baked in a water bath so next time I will try this recipe sans water bath. Although they didn't quite look the way I wanted them to, they tasted divine (and I left out the orange liqueur. item not reviewed by moderator and published
I enjoyed this recipe a lot. I bake it for my family members and they loved it too. I've baked it for them several times, and it's perfect because they are gluten-free. This recipe isn't so easy or cheep, but it's worth it. I do not recommend this to beginners. item not reviewed by moderator and published
we make these ALL the time.....if yours is coming bad, you are doing something wrong ; just sayin.... this is an easy recipe....just made them alst night...last minute....you usually have these ingredients around item not reviewed by moderator and published
This was a waste of good chocolate &amp; eggs! It came out too dry, gritty and flavorless with a barely gooey center. item not reviewed by moderator and published
I made this for Valentine s day.I made them in muffin tins, keeping them for 7 to 8 mins in the oven. I topped it with vanilla ice cream, a strawberry n mint leaf. Hubby and i loved it.I would surely it make it again! item not reviewed by moderator and published
I've made lava cakes many, many times but wanted a recipe that used less eggs so I thought I'd give this one try. How disappointing!! No lava and a cake that was gritty. I'm going back to the Neely's recipe, even though it uses a dozen eggs. item not reviewed by moderator and published
I made these for Valentine's Day and they were a huge hit. Very easy recipe! A keeper! item not reviewed by moderator and published
Exceptional, came out just as expected! Made these for a weeknight dessert, quick and simple. Changed just a couple of things. Added 1-Tbs premium Dutch Cocoa Powder to flour/sugar mix, and filled (5 8 oz. ramakins. Baked in a hot water bath, I think that is where others go wrong and why theirs come out dry and no goo. Mine were perfect, soft cake on exterior and warm gooey centers. Let cool 10 min. Inverted on plate and finished with a homemade caramel sauce and a dollop of whipped cream. To say the least the family was nearly licking the plates clean. A real winner..... item not reviewed by moderator and published
With a dinner party coming up this sounded perfect. Gave it a trial run and followed the recipe to the T. Ended up with a big round brownie with nothing molting about it. When inverted there was a hole in the top. Ended up filling with ice cream so they didn't go in the garbage. Maybe 425 is to hot or bake time too long but was very disappointed. This was a real clinker! item not reviewed by moderator and published
This cake is delicious and so easy to make. I made it exactly as it is printed, it turned out perfect. I allowed it to cool 15 min before inverting them onto serving plates. My family gave it 5 stars, I will definitely make this again. item not reviewed by moderator and published
It took trying several different recipes before finding this one, which is perfect. Ridiculously easy and dangerously good. I always make 4 instead of 6 in 8 ounce custard cups, baking for 16 minutes at 425 and they turn out perfect every time. You can nuke leftovers in microwave for a minute and they're still incredibly good. item not reviewed by moderator and published
This was so easy and delicious. It was perfect the first time I tried it. I love Paula's recipes!!! item not reviewed by moderator and published
I LOVE ALL of Paula's recipes, but this was not one of them. I baked them for only 10 minutes because I wanted them to be as gooey as possible, but when I took them out, and cut it in half, there was hardly any lava at all! Additionally, the cake part was too bitter and the texture was very off-putting. It was spongy and dry at the same time. The only substitution I made was using milk instead of orange liqueur. I read the reviews and this worked fine for others. I have never ever in my life had a recipe fail before so I am extremely frustrated. I feel like it was such a waste of ingredients! item not reviewed by moderator and published
OMG! This is an amazing dessert!! It's so easy and delicious!! My husband and daughter said its the best dessert ever!! And we make a lot of desserts from the food network site and magazine! Thanks Paula!! item not reviewed by moderator and published
Very rich and tasty! Do NOT overcook! I thought it didn't look done and let it cook too long. The inside cooked too well and I didn't get that lava center. But that was my fault--otherwise, this is easy and yummy! item not reviewed by moderator and published
this recipe is great. although i would not use the orange liquor. It tastes gteat if u use a springform pan item not reviewed by moderator and published
This was incredibly easy to make and it turned out fantastic. I took it out a minute earlier and I had stellar results. I didn't have orange liquer so I omitted that. Perfect dessert! item not reviewed by moderator and published
I love this recipe! I make it every year now with my family for Thanksgiving and Christmas. The first time i made the cake i bought the wrong amounts of chocolate so i changed it to half bittersweet and half semisweet and i did not include the liqueur. It was amazing! Its better for people who don't like too much sweetness. item not reviewed by moderator and published
Followed recipe as suggested by other reviewers... 4oz. bittersweet &amp; 4oz. semisweet - used Ghirardelli chocolate; also, left out the orange liqueur. Cooked in 7 regular size ramekins (4oz.. Made batter 2-3 hrs before, left out covered with plastic wrap. Put in oven when ready.. came out perfectly! Delicious! Will make again! item not reviewed by moderator and published
I had pretty good luck with these I evened out the choco(4 square of each and added a tsp of expresso powder, a couple of problems one I only got three out of the batch I filled fairly close to the top I am not fond of the orange I would leave that out the next time. The lava flowed wonderfully I just watch the video of Paula making these I messed up by reading the egg portion wrong I added 3 large eggs and miss the extra yolks and filled the cups to full...yup I am getting old item not reviewed by moderator and published
This dessert is my go-to recipe when I am craving chocolate. I use dark chocolate and do not include the orange liquor. Topped with vanilla ice cream. Yum. item not reviewed by moderator and published
I experimented with multiple temps/times: 375, 400 &amp; 425 7-14 mins, w/ &amp; w/out cupcake liners. Here's what I found: CUPCAKE PAN modifications: -Spray cupcake pans very very well. No liners- my batch w/ liners failed! -Fill cupcakes to the top. Makes10-11 cupcakes. -Bake at 400 F, 3 inches from the bottom, 8.5-10.5 min only. Center will look uncooked. -Run a paring knife along the edges to release cupcakes. -If they are stuck in the pan, cover pan w/ foil, invert and tap hard on the table - this will get them to unglue. -Easy decoration: Drizzle hershey's choc syrup on a serving dish, place cupcakes top side down, dust w/ powder sugar, top w/ dollop of cool whip &amp; a berry. Looks amazing! Also, -I use 4ozs each bitter &amp; semisweet - original was too bitter. -Can sub orange liqueur w/ water or milk -Best to sift powder sugar &amp; flour -Can add 1 t instant coffee -I made it 5 hrs ahead &amp; left at room temp until ready to bake. Serve immediately, once cooled, lava solidifies. item not reviewed by moderator and published
First off, I didn't add the orange liquor. It was SO so so so SO rich. Waaaayyyy too rich. I used a smaller cup than recommended and it was still too much cake. I ate it with a dollop of fresh whipped cream and a huge glass of water and couldn't finish. It was very easy to make, however, and quickly came together. I didn't have any sticking problems. I used some tin jello molds and just slathered them with butter using a napkin. I didn't even have to run a knife around it, it just popped out. item not reviewed by moderator and published
This recipe is amazing. I replaced the liquor with milk and used 4oz semi-sweet and 4oz bittersweet instead. item not reviewed by moderator and published
Out of this world! and very easy!!! item not reviewed by moderator and published
I LOVE this recipe it was so decadent and rich it hit the spot. Thanks Paula &lt;3 item not reviewed by moderator and published
I followed the recipe to a T. But my cakes didn't raise up right .They were to dry ,no lava at all.I will modify the recipe if I try it again. item not reviewed by moderator and published
HEAVEN! Absolutely Heaven! I substituted milk for the orange liquor for my taste and it worked just great. I put the left over batter in a freezer zip lock bag and placed it in the fridge. I have been eating Molten Lava Cakes for three days now! item not reviewed by moderator and published
This recipe was extremely simple and the cakes were to die for!!! My husband and I are serious chocolate lovers and these cakes really hit the spot. After reading other reviews I did change the recipe and use 4oz bitter chocolate and 4oz semisweet chocolate. I also used milk instead of the orange liquor. I topped them with home made whipped cream and a fanned strawberry. They were the perfect ending to our Valentines dinner. Thanks Paula. You rock!! &lt;3 item not reviewed by moderator and published
These little cakes were SSSSOOOOOOOOOO GOOOOOOD!!! I used kahlua in lieu of the orange liqueur. I also sprinkled sugar in the ramekins before baking. I served them up with vanilla ice cream and chocolate whipped cream and they were the hit of the party. Thanks Paula! item not reviewed by moderator and published
Good, but extremely rich! I too used a muffin tin and yielded 11 but I filled them to the top. They came out great. I love sweet, rich desserts, but this was so rich, borderline feeling a bit sick from eating one. I cannot imagine eating one about double the size as called for in the recipe. item not reviewed by moderator and published
This was a very decadent dessert! It is by far better than ANY boxed mix that I have made! It is creamy, chocolate-ly, rich, and comforting. The crunchy/chewy outside compliments the soft and velvet-like middle. I recommend this to EVERYONE looking for a super EASY recipe for an amazing chocolate-filled puff! I didn't have ramekins, so I used my cupcake pan and made 12 "mini" cakes. They turned out great, and went a little further this way. I would give this recipe 10 stars if I could! : item not reviewed by moderator and published
I would rename this death by chocolate if I could. Super delicious. Easy to make. I only had Bittersweet chocolate on hand, and it turned out just fine. I undercooked them a bit, so there was TONS of "lava". I think I will let them cook through just a bit more next time...But the recipe is a keeper! I cooked them in larger sizes than the recipe suggests, because that's what I had on hand to cook this in. One cake ended up being enough for two or three. I'd recommend either making 6 like the recipe suggests, or more as others have for a nice one-person serving. item not reviewed by moderator and published
Divine! I also substituted milk for the orange liqueur, and I chose to try it with 6 oz semi-sweet (used choc chips we had on hand and 2 oz unsweetened. Perfection! And i baked 10 cakes in cupcake tins for abt 8 1/2 min. I would suggest pulling them out the moment the edges look baked for the most lava!! (That's the whole point, isn't it? : And the only problem with using a cupcake tin is flipping them out you need to do all of them at once (I used tin foil wrapped tightly across the top as another review suggested. Also, I liberally greased the cupcake tin and lightly floured as well. This worked well, but then everyone had tin foil on their plates (not as pretty. Sprinkled with powdered sugar and served w/vanilla bean ice-cream. item not reviewed by moderator and published
Ever since I first read a recipe for lava cakes, I have been wanting to make them. I made a 1/3 recipe, 2 cakes. I melted the butter in a 2 quart pot, took it off the heat, then broke about 3 oz. of 70% chocolate into it, stirred until it melted, then proceeded with the recipe, adding a pinch of salt and substituting a splash of orange extract for the liqueur. 14 minutes in a cup-shaped custard cup was perfect. A few raspberries set it off perfectly. item not reviewed by moderator and published
Delicious and extremely rich, I made some changes. I used half bittersweet and half semi, but would perhaps switch to 3/4 semi, or all. I had a 16 and 18 year old that found it too dark, and even my husband thought he would like it just a bit less chocolaty. My 21 year old, who ate two, and I enjoyed it. Served it with a little squiggle of chocolate sauce on the plate, some homemade whip cream and a strawberry. Next time will try some simple raspberry sauce and fresh fruit. I used Grand Marnier, and would maybe try another liqueur next time, or coffee or cinnamon. The liqueur flavor actually may be why it was too much for my 18 yr. old. I also made 9 using a cupcake pan. Worked fine, but they were still too big (for most of us. I cooked them at 400 for 9 minutes (maybe should have done 8.5 or out of pan faster, and would make maybe 12 next time and try 7.5 min. Tried reheating 2 days later in micro on defrost, and they seemed just like a very rich moist cake. item not reviewed by moderator and published
Wow! Wow! SO WONDERFUL! Made this yesterday, everyone LOVED it! I did use half milk chocolate and half semisweet b/c that was all I had on hand and I left out the liqueur. I may keep it in the oven one minute longer next time b/c it was super lava-y. As per someone's recommendation I paired it with Ina Garten's Raspberry Sauce, so good!! Next time I will have a small scoop of vanilla ice cream to go along with it! Will be making this very soon, my daughter is already looking for more! O and it was so easy!! A Must try! item not reviewed by moderator and published
Absolutely AMAZING!!! They are so easy to make and turn out perfectly every time. They are so chocolatey and delicious without being too sweet. I love this recipe and make it all the time! item not reviewed by moderator and published
Awesome!!! This was a big hit at the end of Christmas dinner this year. I was a bit nervous bringing a dessert I never made before to my neighbors, but it turned out fabulous. I took the advise of a few reviews who made them in cupcake tins. I also made the batter ahead of time and refrigerated it. Mine yielded 12 cupcake sized cakes. I did not fill them to the top. They did rise. I had them in a 400 degree oven but cooked them too long. I think they would have been perfect at 9-10 minutes. I had them in for 12 minutes. They were definitely still soft on the inside but I did not get the ooze of chocolate. Regardless, they tasted great. Everyone loved them and all of them were gone.Also, I used 4oz of semi &amp; 4 oz of bittersweet chocolate . I will make this again, that is for sure. Thank you for the recipe and for all the great reviews and tips! item not reviewed by moderator and published
Just made this recipe tonight and it was great! Because I had limited resources, I had to make a few modifications but it still came out great. Well, first, I bought the wrong kind of chocolate. I got one batch of unsweetened and one batch on semi-sweet. To remedy the taste issues I just used four ounces of each. Other than that, I did not use the orange liqueur, I cooked them in a muffin pan, and I left them in there for a minute less than the recipe instructed. All in all, it was delicious and I would definitely make it again!! item not reviewed by moderator and published
FANTASTIC! item not reviewed by moderator and published
Amazing!!!!!!!! So easy and quick. This is for true chocolate lovers. I added milk instead of liquer. item not reviewed by moderator and published
this recipe is so easy to follow. I had the success on the first trial! item not reviewed by moderator and published
Quick and easy. I used half bittersweet and semisweet chocolate and it came it just fine. item not reviewed by moderator and published
Too chocolately for my husband, but not for me! I love this cake. Very rich, dense, yummy lava cake. item not reviewed by moderator and published
O M G best chocolate lava cake yet. Even with Ice Cream, I was only able to eat half but wow. item not reviewed by moderator and published
I love this recipe but it was kinda hard for me to find bitter sweet chocolate.... and I couldnt figure out what the creme in the picture was so i just got whipping creme and some cocoa powder and sugar. over this is great! item not reviewed by moderator and published
This is SO easy to make but it looks like it was so hard. I had to buy the bitter chocolate in a bar form near the chocolate chips. I didn't have ramekins so I used the smallest pyrex dishes that I had and it was still good. I used the can of whipped cream and nobody could tell the difference. item not reviewed by moderator and published
Zomg, DELICIOUS! Searching for a late night chocolate fix, I tried these cakes out. They are FAST and they are GOOD! With no speck of solid choclate to speak of in the house, I used a cocoa powder+sugar+shortening conversion, and they came out creamy, super chocolatey, and AWESOME! This recipe is dynomite. item not reviewed by moderator and published
I have been looking for a chocolate lava cake recipe ever since I gorged myself on these treats during my last cruise. This is the closest I have come yet and it was DELICIOUS! I made the batter early in the day and refrigerated it before popping it in the oven after dinner. I was worried about how firm it was after it came out of the fridge but I popped them in for 14 minutes and they came out just fine! No need to re-melt the batter or anything like that! YUM! item not reviewed by moderator and published
I have made the recipe 3 times Very well balanced in flavour definitely amongst the best lava cake recipes for chocolate/sweetness/fat ratio leaving no greasiness *note I omit the orange liqueur &amp; vanilla to achieve a pure chocolate taste* *substituted cane sugar for confectioner's sugar (that would thicken it more and I want lava!)* my best success 400 degree oven 9 minutes expect a smoldering molten epicenter of say the recent Icelandic volcanoes as opposed to a bury your plate free flowing Vesuvius like eruption item not reviewed by moderator and published
WOW!!! So ScrumDILLYumpTIOUS!!! Awesome recipe! I tried this cake from someone else's recipe, who's name shall remain unwritten, and it did not come out at all. Paula I LOVE your recipe! I should have known you wouldn't fail me! I followed your recipe to a tee and it came out DeeeLISH! I just put powder sugar on top of my cake and I left out the Orange Liquer because I couldn't find it and it still came out so mouth watering wonderful! LOVE YOU PAULA! item not reviewed by moderator and published
We've made this before, then froze the batter. We thawed it a week later and it was still amazing. We cooked it a little under (12 min) to get it more oozy. item not reviewed by moderator and published
Does anyone know if you could make this before hand and just put in oven when needed? Thanks item not reviewed by moderator and published
Absolutely delicious. Fast, easy, definitey a keeper. I did not have any bittersweet chocolate on hand and used all semisweet chocolate chips - came out amazing. item not reviewed by moderator and published
SO DELICIOUS! And so easy! Yum! Will totally make again. item not reviewed by moderator and published
This was easy to make and tasted sinful. I used the full cooking time and they were rich and had plenty of lava. I served them with a dusting of powdered sugar and caramelized strawberry slices. They looked beautiful. item not reviewed by moderator and published
This was unbelievably easy to prepare. Made it for the first time for a dinner party in XL muffin pan... sooo yummy, my guests were raving about it all night! item not reviewed by moderator and published
WOO!! SO GOOD!!! I used dark chocolate instead of bittersweet accidentally and they were still fabulous. I liked the added depth the two chocolates gave, that using ALL semi-sweet doesn't give. I added 2 T strong coffee instead of the orange liqueur. Don't over cook! When the side are set take them out....seriously. item not reviewed by moderator and published
I thought for sure I was going to mess these up- but they are really so easy! They came out great with only minor leakage of the filling. I did the same as spc548 below and used all semi-sweet chocolate and added a bit of ground coffee. My one piece of advice is don't be tempted to overcook these. 14-15 min max- the filling quickly goes from lava to just very moist choc cake (I made this mistake with my first batch- the second came out much better with just 14 min cooking time). Will definitely make these again! item not reviewed by moderator and published
All I can say is YUMMY!!!! I used brandy in place of the orange because I don't like orange and chocolate together. They were fantastic! So easy and yet looked so decadent. I served them with whipped cream and strawberries. item not reviewed by moderator and published
FOUR STARS Paula, and so simple! I love this recipe, but use all semisweet chocolate, plus 1 teaspoon instant coffee powder for added richness. To serve, I add a scoop of vanilla ice cream on the side and sprinkle everything with powdered sugar. FANTASTIC every time! item not reviewed by moderator and published
Easiest and most delicious dessert I have ever made. Used all semi sweet chocolate, the bitter sweet was too chocolaty for me the first time. The Gran Marnier elevates this recipe from really good to gourmet .Addictive. There are only two of us so I refrigerated the 4 leftovers. My True Love just likes it right out of the fridge, the molten lava part is creamy this way , but I microwave it for myself, just as good as right out of the oven even on the 3rd day. item not reviewed by moderator and published
this is a girl pleaser if you love chocalate youll love this it is so goooood item not reviewed by moderator and published
always absolutely incredible. my favorite dessert ive ever had... and even better, i made it myself! Im only 16 so if i could make these anyone can! their very impressive but not that hard to make. follow the recipe and you will not be disapointed item not reviewed by moderator and published
Excellent! I wanted to make these for New Year's Eve dinner and went to go buy a box mix that was $25.00! I mad it for a fraction of the cost and looked like a baking whiz! Thanks Paula! item not reviewed by moderator and published
These turned out perfect the first time I did them! I followed the recipe and I was very pleased with the result. Excellent! This is a keeper! item not reviewed by moderator and published
These were delicious. I didn't have orange extract so I put 2 tablespoons orange juice and 1/2 teaspoon orange extract. It was too orangy (I love orange, but there was no chocolate flavor. The next time I will put 1/4 teaspoon orange extract and work my way up. Thanks for the recipe. The were otherwise perfect! item not reviewed by moderator and published
Super easy and yummy, wish I read the reviews though should have backed it for less than 15 mins to get the Lava. Will do so next time :O item not reviewed by moderator and published
These are great. I baked for 12 minutes and although really good, next time I'll bake for 13 so they are a little more firm. I'll also use 1/2 milk chocolate for a change. I served with raspberries and vanilla ice cream and my guests loved it. item not reviewed by moderator and published
House Number 0065189

Not what you're looking for? Try:

Molten Lava Cakes

Recipe courtesy of Patrick and Gina Neely