Molten Chocolate Lava Cakes Recipe

Molten Chocolate Lava Cakes

Serves 4

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 Metropolitan Market Vanilla Ice Cream.


  • 4 Tbsp unsalted butter, plus more for ramekins
  • 1/4 cup unsweetened cocoa powder
  • 8 Seattle Chocolate dark truffles, frozen
  • 5 oz. semisweet chocolate, chopped
  • 1 Tbsp Grand Marnier, Cognac, or brandy (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1 tsp instant espresso powder
  • 1 Tbsp all-purpose flour
  • Optional:
  • Confectioners' sugar, for dusting
  • Whipped cream or ice cream, for serving


  1. Preheat oven to 400°F.  Stick truffles in freezer. 
  2. Generously butter the insides of four, 6 oz. ramekins and then spoon about a tablespoon of cocoa powder into each one. Rotate the 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 butter and chocolate in a small saucepan. Cook over low heat until butter and chocolate melt. Alternatively, heat in the microwave at 20-second intervals, stirring in between.  Stop when a few lumps remain and stir until smooth and completely melted. Off the heat, stir in Grand Marnier, vanilla, and salt. 
  4. Combine eggs, yolks, and sugar in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-high for about 5 minutes, until the mixture doubles in volume, turns pale yellow, and falls from the whisk in a thick ribbon. 
  5. Sprinkle espresso powder and flour over egg mixture. Add melted chocolate and using a spatula, gently fold mixture until chocolate is incorporated. Divide batter equally between prepared ramekins.  Hold two small truffles together and tuck into the centers of each cake. Press slightly below the surface. 
  6. Bake just until the tops of the cakes are puffed and set, but the center remains 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 the refrigerator for up to 2 days.  They may need just a little extra bake time because they will be chilled. 


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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