If you’re a fan of chocolate desserts, you’ll absolutely fall in love with these Chocolate Molten Lava Cakes. These rich, indulgent soufflés are perfect for any occasion, from casual get-togethers to special celebrations like Valentine’s Day, anniversaries, or birthdays. The best part? You can prepare the batter a day in advance, making it super easy to serve fresh, warm, gooey cakes straight from the oven. With a delicate balance of bittersweet chocolate and a hint of espresso, these cakes offer a truly unforgettable dessert experience. Just make sure not to overbake them, and you’ll have a delicious molten center that’s perfect every time.
Ingredients for Chocolate Molten Lava Cakes
- 6 oz bittersweet baking chocolate (about 170 grams)
- 10 tablespoons unsalted butter (about 140 grams)
- 1 1/2 cups powdered sugar (about 180 grams)
- 1/2 cup flour (about 60 grams)
- 3 whole eggs
- 3 egg yolks
- 1 teaspoon vanilla extract (about 5 milliliters)
- 1 teaspoon espresso powder (optional, but highly recommended, about 2-3 grams)
How to Make Chocolate Molten Lava Cakes
- Preheat the oven to 425°F (about 220°C). Grease 6 (6 oz) custard cups (about 170 milliliters), dust them lightly with cocoa powder, and arrange them on a baking sheet.
- Melt the chocolate and butter together (either in the microwave or on the stovetop) until the butter is fully melted and the chocolate is smooth.
- Stir the mixture until the chocolate is completely melted. (If using a microwave, be careful not to overheat the chocolate.) Add the vanilla extract and mix well.
- Transfer the melted chocolate mixture into a mixing bowl. Add the powdered sugar and stir until the mixture is smooth.
- Add the flour and espresso powder, and mix thoroughly to combine.
- Add the whole eggs and egg yolks, and beat until the batter is well-blended and smooth.
- Divide the batter evenly among the prepared custard cups, making sure each cup is filled evenly.
- Bake the cakes at 425°F (about 220°C) for 12-14 minutes, or until the edges are firm and the center is soft, creating a molten texture.
- Once the cakes are done, let them stand for 1 minute to set.
- Run a knife around the edges of the cakes to loosen them from the sides of the cups.
- Carefully invert the cakes onto dessert plates. Lightly dust them with powdered sugar, and garnish with whipped cream or ice cream. Fresh berries, like raspberries or sliced bananas, make a perfect finishing touch.
- Note: The batter can be prepared up to a day ahead. Simply pour the batter into the custard cups, cover them with plastic wrap, and refrigerate. When ready to serve, uncover and bake as directed. Serve immediately for the best molten effect!
Espresso Powder Tips
- Espresso powder plays a key role in bringing out the deep chocolate flavor in these cakes. It’s available in Italian food stores and many supermarkets. If you can’t find it, you can substitute 1 to 1 ½ teaspoons of instant coffee (preferably dark roasted) for the espresso powder. The taste will be slightly different, but still delicious.
- For the best results, consider using coffee powder instead of regular instant coffee granules, as it mixes better with the cake batter. If you’re using instant coffee, you can dissolve it in a little boiling water to help it blend seamlessly.
- If you prefer, you can even omit the espresso powder altogether. The cakes will still turn out fantastic, with a rich chocolate flavor that everyone will love.
These Chocolate Molten Lava Cakes are a truly indulgent dessert, offering the perfect balance of sweetness and richness. Whether you serve them at a casual gathering or as the centerpiece of a special celebration, they’re sure to impress. The combination of creamy chocolate, the subtle depth of espresso, and the molten center makes this dessert a true standout. Serve it with a dusting of powdered sugar and your favorite toppings for a show-stopping treat.
Enjoy this easy-to-make dessert, and let every bite be a moment of pure chocolate bliss!
