No-Fail Molten Chocolate Lava Cakes

chocolate lava cake on brown plate with another cake behind

No-Fail Molten Chocolate Lava Cakes

Indulge in rich, gooey molten chocolate lava cakes – a foolproof, homemade dessert perfect for Valentine’s Day or any occasion. Stuffed with a decadent chocolate ganache, these cakes are finished with Chantilly Cream, Vanilla Ice Cream, or a dusting of powdered sugar for a sweet, irresistibly delicious treat.

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 15

Additional Time: 2

Total Time: 2 40

Servings: Individual Cakes

Calories: 703kcal

Ingredients

Ganache

½ cup dark chocolate pieces
½ cup heavy cream

Cakes

2 cups dark chocolate pieces
¾ cup salted butter
6 large eggs
¾ cup granulated sugar
1 Tablespoon vanilla extract
1¼ cups all purpose flour

Instructions

Ganache

Place chocolate pieces and cream in a small microwave-safe bowl.
Microwave in 15 second intervals, stirring after each, until chocolate is melted and smooth.
Pour chocolate mixture into a 2 quart baking dish.
Cover with a piece of plastic wrap, making sure it touches the surface of the chocolate.
Refrigerate until firm, about an hour.
Remove from refrigerator and, using a small cookie scoop, scoop ganache into balls and place on a parchment-lined sheet pan.
Freeze.

Cakes

Heat oven to 350℉/177℃.
Spray 8 six-ounce ramekins with baking spray. Set aside.
Combine chocolate pieces and butter in a microwave-safe bowl.
Microwave in 30 second intervals, stirring after each, until both chocolate and butter are melted and smooth. Set aside.
In a large bowl, whisk together eggs, sugar, and vanilla.
Beat in cooled chocolate mixture.
Gently stir in flour.
Fill each ramekin half full.
Place a frozen plug of ganache on each and press down slightly.
Cover with remaining batter.
Place on a sheet tray and place in the oven.
Bake for 12-15 minutes, until cake is just starting to pull away from the edges of the ramekin.
Remove from oven.
Invert gently onto plate.

Notes

How To Store:

If the lava cakes aren’t going to be eaten immediately, keep them in their ramekins, cover with plastic wrap, and place in the fridge for 2-3 days.

Tips For Success:

You can make the ganache up to 5 days in advance. Just remember to keep it covered and in the fridge.
Use a high quality chocolate for this recipe.
Be careful not to over mix the batter!
If the cakes stick to the ramekins, you can use a thinly bladed knife and gently poke the knife around the edges. Try and keep the knife as close to the ramekin as possible because you don't want to poke the cake! Also, don't slide the knife around the ramekin. This will cause the cake to tear. Gently poke around the edges until the cake is loose!

Nutrition