Mini Chocolate Lava Cakes Recipe
These Mini Chocolate Lava Cakes are decadent individual-sized desserts featuring a rich, molten chocolate center. Made with a blend of semi-sweet and dark chocolate, butter, flour, and eggs, these quick-to-make cakes are baked until their edges are firm while the centers remain soft and gooey. Perfect served warm with optional toppings like ice cream, whipped cream, or fresh berries, they offer a luxurious treat that’s simple enough for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- 6 oz semi-sweet chocolate, roughly chopped
- 6 oz dark chocolate, roughly chopped
- 1 cup (2 sticks) butter, cut into chunks
- ½ cup all-purpose flour
- 1 cup powdered sugar, sifted
- ¼ teaspoon salt
- 4 large eggs, room temperature
- 4 large egg yolks, room temperature
Optional Toppings
- Ice cream
- Whipped cream
- Fresh berries
- Powdered sugar
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 425°F (220°C). Spray a muffin tin with baking spray and then dust it evenly with cocoa powder to prevent sticking and add extra chocolate flavor.
- Melt Chocolate and Butter: Place the chopped semi-sweet and dark chocolate along with the butter chunks in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the mixture is completely smooth and fully melted.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted powdered sugar, and salt to remove lumps and create a uniform dry mix.
- Whisk Eggs: In another bowl, whisk the 4 large eggs together with the 4 large egg yolks until they are fully combined and slightly frothy.
- Combine Mixtures: Add the egg mixture and the dry flour mixture into the bowl of melted chocolate and butter. Stir gently using a rubber spatula until the batter is just combined. Use a whisk carefully to smooth out any small lumps without overmixing; the batter will be thick.
- Fill and Bake: Evenly scoop the batter into the prepared muffin tin cups. Bake in the preheated oven for 8 to 10 minutes, or until the cake edges are set and firm but the centers remain soft and slightly wet to achieve the signature molten lava texture.
- Cool and Serve: Let the lava cakes cool in the muffin tin for 1 minute. Then use a spoon or a plastic utensil to carefully remove each cake, placing them inverted onto serving plates. Serve warm, optionally topped with ice cream, whipped cream, fresh berries, or a dusting of powdered sugar for extra indulgence.
Notes
- Room temperature eggs help create a smoother batter and better rise.
- Do not overbake; the centers should remain molten and gooey.
- Dusting the muffin tin with cocoa powder prevents sticking and adds extra chocolate flavor.
- Microwave timings may vary; melt chocolate carefully to avoid burning.
- These cakes are best served immediately while warm for the molten center effect.
- For easier removal, invert the cakes while still warm using a thin spatula or spoon.
Find it online: https://flavorspath.com/mini-chocolate-lava-cakes-recipe/
