Mini Molten Chocolate Lava Cakes
Updated: May 19
These dreamy mini cakes are incredibly easy to make and are ready in just 30 minutes. Perfectly rich and decadent soft chocolate cakes are filled with an irresistible fudgy, gooey molten chocolate center that oozes out from the middle. This perfect small batch dessert is seemingly gourmet, yet surprisingly simple, and will surely impress your guests.
Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!
Chocolate Lava Cakes
6 ounces good quality semi-sweet chocolate, chopped
½ cup unsalted butter, cubed
⅓ cup all-purpose flour
⅔ cup confectioners’ sugar
⅛ tsp salt
2 large eggs
2 large egg yolks
1 tsp pure vanilla extract
Chocolate Lava Cakes
Preheat oven to 425°F and set an oven rack in the middle position. Lightly spray four (6-oz) ramekins with nonstick cooking spray and dust with cocoa powder.
In a medium microwave-safe bowl, combine the butter and chocolate. Microwave on high in 20-second intervals, stopping to stir between each interval, until completely melted and smooth. Set aside.
In a separate small bowl, sift together the flour, confectioners’ sugar, and salt.
In another small bowl, whisk together the eggs, egg yolks, and vanilla until combined.
Pour the flour and egg mixtures into the chocolate mixture. Using a rubber spatula, gently fold everything together until just combined, ensuring there are no lumps and being careful not to over mix the batter.
Evenly spoon the batter into the prepared ramekins and smooth the tops. Place the ramekins on a baking sheet.
Bake for 12-14 minutes, or until the sides of the cakes are set and puffed. The tops will still look soft. (Make sure not to over bake them or the centers will set up.)
Let the cakes cool in the ramekins for 1-2 minutes. Then cover each ramekin with an inverted plate and flip over. Hold the ramekin and plate tightly and give them a little shake. The cakes should easily release from the ramekin, but if they don’t you can run a small sharp knife around the edges of the ramekin.
Dust with confectioners’ sugar and serve immediately with homemade whipped cream or ice cream.