Molten Lava Chocolate Cake – a delicious recipe with Butter, Chocolate, All-purpose, Icing Sugar, Egg Yolks, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 200 degrees Centigrade. Oil and flour six ramekins. In the microwave, melt the butter and chocolate in 30-second intervals until smooth. Stir in the rest of the ingredients and mix until smooth. Divide the batter evenly amongst the ramekins. Bake in the middle rack of the oven for 10-13 minutes (recipe calls for 10 but mine took 13 minutes). The cakes are done when the edges have set but the middle will still be soft. Run a knife around the edges of the ramekin to loosen the cakes and invert onto your serving plate. You can garnish with a little powdered icing sugar and strawberries on top.
2
I halved the recipe and got 3 individual cakes.
3
(Recipe adapted from Savory Sweet Life.)
930
kcal
Calories
61
g
Fat
72
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 Tablespoons Butter, 8 ounces, weight Dark Chocolate (70% Cocoa), 1/2 cups All-purpose Flour, 1-1/2 cup Icing Sugar, and more.
Yes, Molten Lava Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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