| Level: | Easy |
| Total: | 33 min |
| Prep: | 10 min |
| Cook: | 23 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 33 min |
| Prep: | 10 min |
| Cook: | 23 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound (2 sticks) unsalted butter, plus more for greasing
- 1/2 pound bittersweet chocolate, at least 60 percent, plus 8 (1-inch) squares
- 1/2 cup granulated sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350 degrees F. Butter 4 (6-ounce) ramekins and set aside.
- Over a double boiler, melt the butter and chocolate, whisking until smooth. Whisk in the sugar and transfer to a medium bowl. Whisk in the eggs and flour until smooth. Pour the batter into the prepared ramekins about 2/3 full. Place 1 of the small chocolate squares right in the middle of each cake and press down with your fingers so it rests in the middle of the ramekin. Bake the cakes until slightly puffy and set around the edges, 20 to 25 minutes. Don’t worry if your cake tester comes out wet, the center should still be loose.
- BYOC: Use a nice sea salt to garnish, or try toasted coconut flakes, toasted and chopped nuts, fresh berries in the summer or freshly whipped cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 850 |
| Total Fat | 67 g |
| Saturated Fat | 40 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 56 g |
| Protein | 8 g |
| Cholesterol | 261 mg |
| Sodium | 66 mg |
| Serving Size | 1 of 4 servings |
| Calories | 850 |
| Total Fat | 67 g |
| Saturated Fat | 40 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 56 g |
| Protein | 8 g |
| Cholesterol | 261 mg |
| Sodium | 66 mg |
Reviews
thought I’d be different and use white chocolate, (added vanilla extract 2 tsp to batter, then used a 1/2 sq. of bittersweet and 1/2 sq. semi-sweet chocolate together in center. Pretty awesome, oh yeah, I drizzled top with raspberry syrup (i made) fresh raspberries on the side with a dollop of hand whipped heavy whipping cream. FOR ALL OF YOU THAT COULD NOT SEEM TO MAKE THIS, AND LOVE CHOCOLATE MOLTEN LAVA CAKE, HERE’S A TIP:
GET A DEVILS FOOD, OR ANY CHOCOLATE CAKE MIX, SPRAY pAM IN YOUR RAMEKINS, MIX UP CAKE MIX ACCORDING TO DIRECTIONS, POUR RAMEKINS 2/3 FULL, BAKE FOR 18-20 MINUTES, 20 MIN mAX. TAKE OUT OF OVEN, PLATE WITH GARNISHES. EASY. FAST. AND GOOEY ONLY IN THE MIDDLE, JUST LIKE MOLTEN LAVA!
GET A DEVILS FOOD, OR ANY CHOCOLATE CAKE MIX, SPRAY pAM IN YOUR RAMEKINS, MIX UP CAKE MIX ACCORDING TO DIRECTIONS, POUR RAMEKINS 2/3 FULL, BAKE FOR 18-20 MINUTES, 20 MIN mAX. TAKE OUT OF OVEN, PLATE WITH GARNISHES. EASY. FAST. AND GOOEY ONLY IN THE MIDDLE, JUST LIKE MOLTEN LAVA!
I followed the recipe to the T. I bought really good bittersweet chocolate, left my butter out to become room temp. Added in my sugar early to dissolve fully but seem to still be a bit grainy. I also had my eggs at room temp, did the 3 TBS of flour and still after 25 minutes it was very goopy. It was tasty but never formed into a cake like form. I don’t recommend this recipe for molten cake. 🙁 I was soooo hoping it would of worked for me because I love Claire and love easy recipes.
melting chocolate was difficult…….the sugar wouldn’t dissolve
I used only half the amount of butter but kept the rest the same. I also used smaller ramekins because it can get a little too thick for me if i have a large serving. But overall, the insides were molten and the outside parts were like moist chocolate cake. It was good! I managed to make 10 pieces and it all tasted good!
My kids and I have been making these for company for a couple of years now. I recommend tiny ramekins for smaller bellies or if you don’t want to feel awful from the richness. Tonight I set out to make them as a surprise for a slumber party and for some reason the butter amount jumped out as an outrageous amount. I decided to use half of the butter and they turned out perfectly. Nothing was missed in taste or enjoyment! Will keep making with less guilt. Great recipe.
Easy and delicious!
I’ve made these several times to rave reviews from our guests!! Simple, elegant, and delicious! Make sure the sugar is fully dissolved as it is added to the chocolate. Fresh whipped topping, toasted coconut, caramel drizzle, and sea salt have been big hits for toppings!
Had to bake longer as my ramekins are larger, probably why I see people saying theirs came out to a soupy mess.
The smell is intoxicating already. Put some Lindt truffles in the center. Used dark chocolate instead, not sure if it made any difference. Hard to get it out of the ramekins even when well buttered.
Intensely rich, need milk to go with it. Will try out a new recipe.
Followed the recipe exactly and it turned out nasty. Soupy mess!
This has turned out to be my GO*TO dessert for personal gatherings & late nite indulgence. It’s quick, inexpensive & the ingredients are always in house…
AWESOME …
AWESOME …