When it comes to easy and delicious. Our WHOot Contributor Courtney Budzyn knows her stuff.
As the creator of those yummy Mini Nutella No-Bake Cheesecakes, today we feature her Chocolate Molten Lava Cake Recipe and it’s a winner.
Here’s what Courtney has to say about her Recipe.
“If you like chocolate, you will love this ooey-gooey warm chocolate cake, lava center, with fresh berries.
It’s basically your best chocolate cake recipe baked halfway. It may take a couple tries to figure out how hot or cool your oven runs…but once you do, you will be a lava cake PRO!”
Chocolate Lava Cake Video Tutorial
Courtney is in the house to show us how to recreate her Chocolate Molten Lava Cake Recipe. As she mentioned, you need to be a bit patient but the effort will be worth it.
We have outlined the Chocolate Lava Cake Recipe Ingredients and Instructions below but we highly recommend that you view the video for optimal results. Click Play above to view now ^
Molten Lava Cake Recipe Ingredients
- 6 (6 Ounce Servings)
- 1 Cup Butter
- 10 Ounces Bittersweet Chocolate Chips
- ½ Teaspoon Instant Coffee Powder
- ¾ Cup Granulated Sugar
- 4 Eggs
- 4 Egg Yolks
- 1 Teaspoon Vanilla Extract
- 5 Teaspoons All-Purpose Flour
- Raspberries, Strawberries, and Powdered Sugar for Garnish
- Cooking Spray
- 6 (6 Ounce) Ramekins
Chocolate Molten Lava Cake Instructions
Preheat oven to 450 degrees.
In a microwave-safe bowl combine chocolate chips, butter, and instant coffee powder. Microwave at 30-second increments until the chocolate is fully melted and smooth being sure to whisk in between increments. Set aside to cool slightly.
In another large bowl combine eggs, sugar, and vanilla extract.
Beat with a hand mixer until it becomes light and pale in color.
Slowly add in the chocolate mixture while using the hand mixer on medium speed. Make sure the chocolate is not too hot or it will scramble the eggs.
Add flour and gently fold it into the batter until just combined. Do not overwork the batter.
Prepare the ramekins by spraying them generously with cooking spray. (Optional: For extra precaution, cut circles of parchment paper and place them into the bottom of the ramekins.)
Pour the batter into the ramekins. Place the ramekins onto a baking sheet and bake for 12-15 minutes. *This is the most important step. If your oven runs cooler, bake longer or else it will be too runny. If you are unsure about your oven, do one as a test before the others.
After baking, carefully invert each ramekin onto a plate and allow it to set for 10-30 seconds. This helps the cake to release better without breaking.
Slowly lift one corner of the ramekin and the cake will slip right out. Top with powdered sugar and berries and enjoy!