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Molten Lava Cakes Recipe

Molten Lava Cakes

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Average Rating:

Total Reviews: 311

Showing 21-30 of 311

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  • on June 17, 2012

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    Followed recipe as suggested by other reviewers... 4oz. bittersweet & 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!

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  • on June 16, 2012

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    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

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  • on June 16, 2012

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    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.

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  • on May 25, 2012

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    I experimented with multiple temps/times: 375, 400 & 425 7-14 mins, w/ & 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 & a berry. Looks amazing!

    Also,
    -I use 4ozs each bitter & semisweet - original was too bitter.
    -Can sub orange liqueur w/ water or milk
    -Best to sift powder sugar & flour
    -Can add 1 t instant coffee
    -I made it 5 hrs ahead & left at room temp until ready to bake. Serve immediately, once cooled, lava solidifies.

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  • on May 04, 2012

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    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.

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  • on April 08, 2012

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    This recipe is amazing. I replaced the liquor with milk and used 4oz semi-sweet and 4oz bittersweet instead.

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  • on March 25, 2012

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    Out of this world! and very easy!!!

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  • on March 05, 2012

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    I LOVE this recipe it was so decadent and rich it hit the spot. Thanks Paula <3

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  • on March 04, 2012

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    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.

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  • on February 17, 2012

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    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!

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