Molten Lava Cakes

This is a decadent dessert that is easy and a crowd-pleaser.  You can prepare the batter and fill the ramekins hours before baking them.  The key is to cook them until they have just a little “jiggle” when you shake the baking sheet.  If you cook them too long, you won’t have the molten chocolate oozing out, but the cake is still delicious.  If you take them out of the oven too soon, they’ll be a thick pudding.  So really…’s a win-win any way you bake them.


Main Ingredients
Molten Lava Cakes:

3 tbsp. butter
¼ cup granulated sugar
1 ¾ sticks butter, softened
6 ½ ounces dark semi-sweet chocolate
4 eggs
4 egg yolks
½ cup + 1 tsp. flour
1 ¼ cups powdered sugar


Preheat oven to 425 degrees. 

Rub 4 or 5 oven-proof coffee cups or ramekins with butter and coat with granulated sugar, pouring out excess sugar.  Set aside.  Chop chocolate and melt over simmering water in a double boiler.  Whisk 1 ¾ sticks butter into chocolate, and then beat in eggs.  Mix in the flour and powdered sugar.  Pour enough batter into prepared cups to come 1” from top of cup. 

Bake in 425 degree oven for 12 minutes.  (The middle should be liquid)  Serve warm.

DessertIzza Wei-Haas