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The Best and The Easiest Molten Chocolate Lava Cakes

Indulge in these easy molten chocolate lava cakes with a rich, gooey center that's sure to impress!
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Indulgent
Servings: 4 servings

Ingredients

  • 2 ounces dark chocolate or bittersweet baking chocolate preferably Trader Joe’s Dark Chocolate Bar
  • 1/2 cup unsalted butter equivalent to half of a standard stick
  • 1 cup confectioners' sugar sweetens the cakes and contributes to their fudgy texture
  • 1 large egg
  • 1 large egg yolk adds richness and helps create the molten center
  • 3 tablespoons all-purpose flour just enough to hold the cakes together
  • 1 teaspoon instant espresso coffee granules optional but recommended
  • ice cream for serving optional but a delightful addition
  • hot fudge for serving homemade or store-bought; optional but highly recommended

Instructions

  • Preheat your oven to 425°F (220°C). This high temperature is key to achieving that perfectly molten center.
  • Grease your muffin tin with butter or non-stick cooking spray to ensure the cakes slide out easily after baking.
  • In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth.
  • In a separate mixing bowl, whisk together the confectioners' sugar, large egg, and egg yolk until light and fluffy.
  • Pour the melted chocolate mixture into the egg mixture and stir gently until combined. Then, sift in the all-purpose flour and optional espresso granules, folding until just combined.
  • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • Place the muffin tin in the preheated oven and bake for 12-14 minutes. The edges should be set, but the centers will still be soft.
  • Once baked, remove the tin from the oven and let it cool for 1 minute to help the cakes firm up slightly.
  • Carefully run a knife around the edges of each cake and invert the tin onto a serving plate. Serve warm, topped with a scoop of ice cream and a drizzle of hot fudge.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk or electric mixer
  • Oven mitts
  • Spatula

Notes

  • Use a plant-based butter substitute to make the recipe dairy-free.
  • Substitute all-purpose flour with a gluten-free blend for gluten sensitivities.
  • For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).