Mini Chocolate Lava Cake
Rich, gooey chocolate lava cakes with a molten center come together with just 6 simple ingredients. Ready in 25 minutes, this quick and surprisingly easy dessert never fails to impress. No ramekins? No problem—I’ve included tips for using a muffin pan instead.
- Serves
- 6
Directions
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Prep the pans: Spray four 6-oz ramekins with nonstick spray and dust with cocoa powder for easy release. Alternatively, spray and dust 6 cups of a muffin pan—this recipe makes 6 cakes.
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Preheat oven to 425°F (218°C).
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Melt chocolate and butter: Coarsely chop the chocolate. Place butter in a medium heatproof bowl, top with chocolate, and microwave in 10-second intervals, stirring between each, until smooth. Set aside.
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Mix dry ingredients: In a small bowl, whisk flour, powdered sugar, and salt.
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Mix eggs: In another small bowl, whisk eggs and yolks together.
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Combine batter: Add flour mixture and eggs to the melted chocolate. Stir gently with a spatula or spoon until smooth and slightly thick. Whisk lightly if lumps remain.
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Fill molds: Divide batter evenly between ramekins or muffin cups.
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Bake: Ramekins: Bake all together on a baking sheet for 12–14 minutes, until sides are set and tops are soft. Muffin pan: Bake for 8–10 minutes.
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Invert and serve: Cool for 1 minute. Cover each ramekin with an inverted plate, then flip (use oven mitts—they’re hot!). Cakes should release easily. Or eat directly from ramekins.
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For muffin pan, gently lift out with a spoon and invert onto plates.
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Serve: Add toppings and serve immediately while warm.
Shawnie’s notes
optional toppings: ice cream, berries, and/or chocolate syrup
From Shawnie's class “Kids’ Baking Workshop”
