Bake-Along #51: Molten Lava Cakes (Moltwin Lava Cakes!)



A quick dessert you can whip up after the kids go to bed. For tips and to bake-along live, just follow along with the video.


Prep: 15 minutes

Bake: 10-15 minutes


Molten Lava Cake Ingredients:

Yield: 6 ramekins


5 oz (10 T) unsalted butter

1 cup bittersweet chocolate chips*

1/2 cup all-purpose flour

1 & 1/2 cups powdered sugar

3 egg yolks

3 whole eggs

1 t vanilla extract


Filling! Grab your favorite candy, extract, ice cream topping, etc and get creative. We make six different lava cakes in our demo.



  1. Melt together chocolate chips and butter in microwave in 30 second intervals, stirring between heatings. If your chocolate is almost melted you can generally continue mixing until they are fully melted and combined, rather than risk overheating the chocolate (it will clump together and seize).

  2. Gently stir in your powdered sugar, followed by your all-purpose flour.

  3. Make sure your mixture isn't too warm so that it won't cook your eggs, then incorporate all of your eggs. This will help loosen up your mixture.

  4. Add in your vanilla extract and stir to combine. You can check out the thickness of our batter at the 8:57 mark. If your mixture is too thick you can add in one of your extra egg whites to loosen it up.

  5. Pre-heat your oven to 425°F.

  6. Prepare your ramekins by greasing them. You can also coat them in sugar if you'd like an extra crunch (you'll see ours in the photos are coated in sugar and the texture is just divine).

  7. If you are filling your cakes with anything (we used Andes mint candies, Reese's Peanut Butter Cups, cookie butter, caramel sauce, and instant coffee), fill your ramekins 2/3 full, then add in your filling. You want to make sure they don't sink through and actually get incorporated. From there top off your ramekins with an even amount of batter and bake!**

  8. Bake for 10-15 minutes just until the centers are set and not wobbling. You still want them to be molten in the middle!

  9. Allow to cool for 5 minutes before consuming or attempting to unmold (they unmolded fabulously with that coating of granulated sugar!).

  10. Top with whipped cream and enjoy while they're still hot and molten!

Notes:

  • *feel free to substitute in a different type of chocolate!

  • **For something like extracts or instant coffee, you can stir these into your entire batter before putting it into your ramekin. If you want your filling to sit in the molten portion fill as directed, if you want the flavor to permeate the entire cake, mix it in beforehand.

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