Molten Lava Cake with Whipped Cream

  • Yield : 6 servings
  • Cook Time : 30m
  • Ready In : 50m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie


  • 2 tablespoons plus 1 stick (8 tablespoons) unsalted butter
  • Granulated sugar, for coating the ramekins
  • 3 ounces semisweet chocolate chips
  • 1 1/2 cups confectioners' sugar, plus a little more for dusting
  • 1 teaspoon vanilla extract
  • 3 large eggs, plus 3 yolks
  • 1/2 cup all-purpose flour
  • 2 cups heavy whipping cream, cold


Step 1

Preheat the oven to 425 degrees F.

Step 2

Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar.

Step 3

Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat.

Step 4

Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes.

Step 5

Whip the cream in a bowl with an electric mixer until it holds soft peaks.

Step 6

Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream.

Recipe Type: Tags: , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *