Chocolate Molten Lava Cakes
My coworker Lynne went off to the north of France for a week of cooking school and came back with this recipe for amazing lava cakes. I decided we needed to have them in this cookbook, since they make four perfect desserts. The beauty of these lava cakes is that they have a nice and gooey molten middle that is full of yummy chocolate flavor.
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
8minutes 30minutes
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
8minutes 30minutes
  • butterfor greasing ramekins
  • 4oz dark bittersweet chocolatechopped, 125 g
  • 1/2cup unsalted butter125 mL
  • 1/2cup granulated sugar125 mL
  • 2 eggs
  • 1/2cup all‑purpose flour75 mL
  • vanilla ice cream or whipped cream
Additional Materials
  • 4 3/4 cup ramekinsbuttered, 175 mL
  1. Grease four ramekins with butter, including bottom and sides; set aside.
  2. In a medium-size bowl, combine chocolate and unsalted butter. Place over a pot of hot water to create a bain-marie, or double boiler, and stir until chocolate and butter are melted. Or melt in a microwave-safe bowl for about 1 minute, stirring every 30 seconds until melted.
  3. In a separate bowl, whisk the eggs together with the sugar until thick, then stir in the flour and mix well. Pour the melted chocolate slowly into the egg mixture and mix well.
  4. Divide the batter into ramekins and place them on Vortex cooking tray in refrigerator to chill for at least 30 minutes. Using display panel, select Bake, set Temperature to 350°F (180°C) and Time to 13 (for a gooey center) to 14 minutes (for a firmer center). When display indicates Add  Food, slide cooking tray into middle position. Bake until tops have formed a crust.
  5. Remove tray and allow ramekins to rest for 5 minutes. Use a small knife to loosen the cakes from the ramekin and turn them over onto a serving plate. Garnish with vanilla ice cream or whipped cream and fresh berries.
Recipe Notes

Tips Use a good-quality chocolate for this recipe. I like the Lindt brand and use the entire (100 g) chocolate bar. Look for a good semi-sweet chocolate.

The ramekins are very hot after they come out of the Vortex. A good clean dish towel works best for getting a grip on the ramekin and turning it upside down to remove the lava cake.

These cakes can be made a day ahead and refrigerated.

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