I remember how molten lava cakes were all the rage when they first came out – a chocolate cake that was set around the edges but still oozy in the middle? No way! Molten lava cakes present themselves as a very sophisticated dessert but they are quite easy to make (depending on which recipe you use). Most molten lava cakes require a bit of technique where you have to beat the eggs and sugar for several minutes to make sure the batter provides the proper structure as it bakes. I like to use an easier recipe for kids that is pretty much full proof and still has great results. It calls for icing sugar instead of granulated sugar which helps to ensure the proper structure so the cakes won’t collapse as they bake. It also provides more assurance that you won’t end up with scrambled eggs when you start incorporating the eggs into the batter.
If you don’t have icing sugar, you can use another version of the recipe that uses regular, white granulated sugar but it will require quite a bit more effort with the mixing.
This dessert is best prepared and eaten right away because you want the centre to be warm and oozy when you serve it (within minutes of it coming out of the oven). It pairs amazingly well with vanilla ice cream. If you don’t plan on eating them right away, you can always keep the batter in the fridge and then bake it off as you need it.
Easy molten lava cakes
- 4 oz (113 g) semi-sweet chocolate
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup icing sugar
- 2 whole eggs
- 2 egg yolks
- 6 Tbsp all-purpose flour
- 12 raspeberries
- 1 tsp icing sugar
- vanilla ice cream
- Preheat the oven to 425°F (220°C).
- Grease four ¾ cup ramekins and place on a baking sheet. If you don't have ramekins you can also use a 6 cup muffin pan. (6 x 0.5 cup molds)
- Place the butter and chocolate in a microwave safe bowl. Microwave on HIGH for 45 seconds to 1 minute until the butter has melted. (You can also melt the butter and chocolate in a double boiler.)
- Measure and sift the flour into a small bowl.
- Separate two egg yolks into a small bowl. Save the whites and store for another use (you can freeze them for up to a year).
- Crack two more eggs and add it to the bowl with the egg yolks. (You should have two whole eggs plus two egg yolks in the bowl.) Whisk to combine.
- Mix the melted butter and chocolate to combine. It should look like a smooth sauce.
- Add in the icing sugar and mix until well combined.
- Gradually add in the eggs. Mix well to combine.
- Add the flour and stir until just combined.
- Spoon the mixture into the prepared ramekins or muffin pan.
- Bake for 11 to 13 minutes or until the edges of the cakes are firm but the centres are still soft. You should see cracks starting to form on the surface.
- Let stand for 1 min before running a knife around the edge to loosen and invert onto a small plate.
- Top with raspberries, a sprinkle of powdered sugar and serve warm with vanilla ice cream.