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.


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4.6 338
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

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Molten Lava Cakes

Recipe courtesy of Patrick and Gina Neely