The easy Molten chocolate cake recipe is so easy to make. Rich, decadent, bittersweet dark chocolate cake with gooey, melty, and warm dark chocolate flowing through the middle. simply irresistible!
Molten Chocolate Cakes, also known as Chocolate Lava cakes, are individual chocolate cakes with oozing lava centers. Master chef Jean-Georges Vongerichten initially created the recipe, then it has been so popular in the US, and other Western countries.
I remember I first tried this deliciously rich chocolate cake back in Hong Kong in a dessert place/house. Hong Kong has a lot of dessert cafes and they offer local and fusion desserts. Did you know Hong Kong is described as “East Meets West” because of its combination of Chinese and Western influences? And Hong Kong people are very into foreign cultures, especially Western and Japanese. (back in the 1980s)
Back to the Chocolate cake, this is very easy to make even beginners will be able to make it at home. And the best part? You can prepare the batter ahead of time, and bake it at the last minute. It is very important to serve it right out of the oven to enjoy the warm chocolaty oozing center! Also, the centers will cook through if you let it sit for too long.
I baked this easy molten chocolate cake recipe in muffin tins because I don’t have ramekins. I have been thinking to buy a set but my kitchen is already full of stuff, and ramekins are not essential in my kitchen, I guess. I feel like I can always find substitutes. Do you agree? Or do you have a good brand to suggest? I am very open to buying a set but there are too many options in the market.
What do you need to make this easy molten chocolate cake recipe?
*********scroll down to the bottom to see the detailed ingredient list.*******
Jump to RecipeJump to Video- dark chocolate chips – I prefer Dark Chocolate
- Unsalted Butter
- Eggs
- sugar
- cake flour
- cocoa powder
- Strawberry – for decoration
- Mint – for decoration
- Fresh Whipped Cream – for decoration
- ramekins or muffin tins
How to make this easy Molten Chocolate Cake Recipe?
Preheat oven to 180C.
Melt some butter, and apply it to the ramekins or muffin tins . Sprinkle some cocoa powder into the mould. (These will help release the cake later)
Use the double-boiling method to melt the dark chocolate chips and butter, mix them occasionally until combined, Remove from heat and let it cool.
Use a stand mixer or mixer to beat egg and sugar until fluffed. The colour of the mixture is very similar to off-white and the texture is very fluffy.
Fold the chocolate mixture into the egg mixture. sift the flour into the batter and mix until combined.
Equally, divide the batter into ramekins or muffin tins. – I can make 5 cakes in my muffin tins.
Bake the 8 minutes (9 minutes if you are using ramekins). The time varies by the size of your cake, my muffin tins are pretty small so I only baked them for 8 minutes.
Invert the cake by Covering a ramekin with an inverted dessert plate. Carefully flip the ramekin upside down and let it stand for a few seconds. Lift the ramekin to unmold the lava cake. I use a cake tester to carefully run through the muffin tin on the edge so the cake comes off very easily.
Decorate the cake with fresh whipped cream and mint, and serve it with ice cream and fresh strawberries on the side.
Enjoy this easy molten chocolate cake recipe with your loved one!
Let’s dive into the detailed recipe of easy molten chocolate cake recipe:
The Easiest Individual Chocolate Souffles
Equipment
- 4 Ramekins
Ingredients
- Some Melted butter for brushing the inside of the ramekins
- 125 g Dark Chocolate chips
- 75 g Unsalted butter
- 75 g Sugar
- 25 g Cocoa Powder
- 2 Large egg white
- 2 Large egg Yolk
Instructions
- Prepare the soufflé moulds by brushing the insides with soft butter
- Place them in the refrigerator to set. Keep moulds in the fridge until needed.
- Melt the chocolate and butter over a double boiler.
- Set aside to cool.
- In a mixing bowl, whip the egg whites until soft peaks begin to form.
- Add the sugar, and whip the mixture until the egg whites are stiff and glossy.
- Incorporate the egg yolks and cocoa powder with the melted chocolate and then fold in the whipped egg white.
- Spoon the soufflé mixture into soufflé molds.
- Preheat oven to 400F and bake soufflés for about 12 minutes.
- Remove from oven and immediately dust with icing sugar.
- Serve when warm!
Video
Notes
- The tools you are using to whip the egg white must be cleaned or your egg white won’t be whipped.
- You can make the batter ahead of time, and store them in the fridge for up to 3 days. Just bake them in the oven when needed.
- Souffle start to deflate once it’s out of the oven, so serve them hot!
- You could bake them for a couple more minutes or less depending on how you would like the center. I want it to be lava so 12 minutes is perfect for me.
- The Egg whites have to be whipped to stiff peak or it won’t rise nicely.
Nutrition
Enjoy this easy molten chocolate cake recipe with your loved ones!
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