My mom came to visit me in St. Louis for a few days this week. Her birthday was on Halloween, so this week’s cake obviously had to be birthday cake for her. I asked her what she wanted, and she said, “chocolate.” I asked her, “Anything else?” Nope. Just chocolate. Borderline deadly amounts of chocolate. I don’t think we got to the edge of deadly, but we did try to make chocolate molten lava cakes, chocolate cakes with molten chocolate centers. I baked these in a very old 8-muffin pan that my great grandmother owned.
Chocolate Molten Lava Cake Recipe Melted Center Ingredients
- 2 ounces bittersweet baking chocolate
- 0.25 cup heavy whipping cream
Chocolate Molten Lava Cake Recipe Ingredients
- 4 ounces bittersweet baking chocolate
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 whole eggs
- 2 egg yolks
- 1/3 cup sugar
- 0.5 teaspoon vanilla extract
- 0.25 cup cake flour
Chocolate Molten Lava Cake Recipe
To make the molten chocolate centers, melt 2 ounces of chocolate and heavy whipping cream together in a double boiler, whisking constantly and slowly until it is completely blended. Chill in the refrigerator about two hours, then pull it out and roll into 8 small balls. Put them back in the refrigerator until you’re ready for them. Preheat your oven to 400 degrees, and spray an 8-cup muffin tin with cooking spray. In a double boiler, melt 4 ounces of chocolate and the butter, whisking gently until completely blended. With an electric mixer or in your KitchenAid, whisk together the eggs, egg yolks, sugar and vanilla on high speed for several minutes until thick and fluffy. Fold in the meted chocolate mixture and cake flour just until combined – do not overmix. Pour the batter into the muffin pan, placing one of the chocolate balls into each cup. Bake for about 13 to 15 minutes, or until the cake is firm. Cool for about 5 minutes, run a knife around the inside of the cups, and turn out onto a plate. You can garnish these with chocolate syrup, fresh fruit, mint leaves, whatever you like that goes great with chocolate!
(Side note: While these were perfectly delicious, you may have better success achieving the “molten lava cake” effect if you go full-size and make only six instead of eight, and if you bake them in round 4-ounce ramekins instead of a muffin tin.)