Molten Chocolate Lava Cakes Recipe

Photo of Molten Chocolate Lava Cakes

Molten Chocolate Lava Cakes


These classic cakes are easy, impressive, and delicious. Serve with a dusting of powdered sugar and berries on the side or take them over the top with a scoop of vanilla ice cream.


  • 8 dark chocolate truffles
  • 4 tablespoons unsalted butter, plus more for ramekins
  • 1/4 cup unsweetened cocoa powder, for coating ramekins
  • 5 ounces semisweet chocolate, chopped
  • 1 tablespoon Grand Marnier
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon instant espresso powder
  • Powdered sugar, for dusting
  • Sweetened whipped cream or ice cream


  1. Stick truffles in freezer. Preheat oven to 400°F.
  2. Generously butter insides of four, 6-ounce ramekins. Spoon about a tablespoon of cocoa powder into each one. Rotate ramekins while tilting them slightly in order to completely coat with cocoa. Tap out excess and place on a rimmed baking sheet. Set aside.
  3. Combine 4 tablespoons butter and chopped semisweet chocolate in small saucepan. Cook over low heat until butter and chocolate melt. Alternatively, heat in microwave at 20-second intervals, stirring in between. Stop when a few lumps remain. Stir until smooth and completely melted. Off the heat, stir in Grand Marnier, vanilla, and salt.
  4. In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, egg yolks, and sugar. Mix on medium-high about 5 minutes, until mixture doubles in volume, turns pale yellow, and falls from whisk in a thick ribbon.
  5. Sprinkle flour and espresso powder over egg mixture. Add melted chocolate and gently fold everything together until fully incorporated. Divide batter equally between prepared ramekins. Hold two frozen truffles together and tuck into centers of each cake. Press slightly below surface.
  6. Bake just until tops of cakes are puffed and set but centers remain wet when tested with a toothpick, about 12 minutes. Cool 5 minutes. Invert cakes onto dessert plates, dust with confectioners' sugar, and serve with whipped cream or ice cream.
  7. Cook's Tip:
  8. The cakes can be prepared ahead of time and brought out to bake right before serving. Simply cover each ramekin with plastic wrap and store in refrigerator up to 2 days. Chilled cakes may need a little extra bake time.


Amount Per Serving (based on 4 servings)
Calories: 420
Fat: 27 g
Saturated Fat: 15 g
Cholesterol: 215 mg
Sodium: 420 mg
Carbohydrates: 39 g
Fiber: 3 g
Sugar: 35 g
Protein: 7 g
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