Monthly Recipes

Chocolate Lava Molten Cakes

February 2013
Category: Desserts  

Molten Chocolate Cakes

Serves: 4


5 ounce(s) chocolate bittersweet (Ghirardelli)
10 tablespoon(s) butter, unsalted
3 large eggs
1 1/2 cup(s) powdered sugar
1/2 cup(s) flour, all-purpose


Chop the chocolate into small pieces so it will melt easily. Or simply use Ghirardelli bittersweet chocolate chips.

Butter 4 3/4 cup ramekins or custard cups, set aside.

Stir the chocolate pieces and butter in a heavy saucepan over low heat until they are melted. Set aside to cool slightly.

Whisk the eggs in a large bowl. Then whisk in the sugar a little at a time until well blended. Add the chocolate mixture, then the flour, blend well.

Pour into the prepared dishes, dividing equally.

At this point the dishes can be refrigerated or frozen until you are ready to bake them.

Preheat oven to 450 degrees. Place the dishes on a cookie sheet and bake about 11-12 minutes (OR about 14 minutes if they were refrigerated.)

Run a knife around the edges of the cakes to loosen them, place a dessert plate over the top and invert the cake onto the plate. Pour a scoop of ice cream (if using) and drizzle with chocolate sauce. You may also decorate with a mixture of berries, like raspberries or strawberries. Powdered sugar sprinkled on top or whipped cream around the edges also make a nice presentation. Or simply eat it straight out of the ramkin!

If frozen, thaw in refrigerator and bake as directed above.

Tips/Extra Instructions

If there happens to be any cake left over in the molds, they can be reheated by placing in the microwave for about 30 seconds.

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