January 6, 2022

Quick and Easy Lava Cakes

Quick and Easy Lava Cakes are one of our favorite desserts. This dessert features warm chocolate cakes with a molten chocolate center. I serve them warm with freshly whipped cream and strawberries. We like this dessert for several reasons. First of all, I love that I can make this dessert in under thirty minutes. Secondly, I like that I can mix these cakes up all in one bowl. And, lastly, we all love the rich and fudgy flavor of these cakes. On a cold winter night, nothing tastes better than warm chocolate cake.

The Equipment I Used

Ramekins- You’ll need 6 ramekins that hold one cup of liquid each.
An Electric Mixer- Use this if you want to make the whipped cream.
A Microwave- I melted my chocolate and butter in the microwave. But you could also do this in a double boiler, or very gently in a saucepan.

The Ingredients Needed for Quick and Easy Lava Cakes

Baking Spray- I used this to keep my cake from sticking to my ramekins.
Semisweet Chocolate- I used Ghiradelli brand.
Extra Bittersweet Chocolate- You could also use bittersweet chocolate. I used Ghiradelli brand.
Powdered Sugar- Use powdered sugar, not granulated sugar.
Butter- Use unsalted butter.
Eggs- You’ll need 3 eggs and 3 egg yolks.
Cake Flour- Use regular cake flour, not self -rising flour.
Brewed Coffee- Just save some of your morning coffee. This takes away some of the sweetness of the cakes.
Heavy Cream- Use this to make your whipped cream.

How I Made my Lava Cakes

First, I carefully melted my chocolate and butter. You need to take care to not burn the chocolate.
Next, I added the rest of the ingredients, taking care not to over mix anything.
Then, I whipped the cream. Take care to not overmix your cream.
Finally, I baked my cakes. If you over cook them, they won’t be runny inside. But they’ll still be delicious.

If you’re a chocolate lover, you need to try these rich and decadent Quick and Easy Lava Cakes.

Quick and Easy Lava Cakes

Individual chocolate cakes, filled with molten chocolate lava.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dessert

Cuisine American

Servings

Equipment

6 one cup ramekins (they should hold one cup of water)
an electric mixer (just for the whipped cream topping)

Ingredients

baking spray

4 ounces semisweet chocolate, chopped
4 ounces bittersweet or extra bittersweet chocolate, chopped
10 tbsp. unsalted butter, sliced (140g)
½ cup cake flour (not self-rising) (56g)
1½ cups powdered sugar (180g)
3 large eggs, at room temperature
3 egg yolks, at room temperature
1 tsp. vanilla extract
2 tbsp. brewed coffee

Toppings:

1½ cups heavy cream
1 tbsp. powdered sugar
1 tsp. vanilla extract
halved strawberries
1 quart strawberries, halved and cored
fresh mint

Instructions

Preheat the oven to 425 degrees. Spray 6 one cup ramekins with baking spray.
In a microwave safe bowl, melt the chopped chocolate and the butter in the microwave in 20 second increments. Stir every 20 seconds and cook until just melted. You could also do this on top of a double boiler of simmering water, or in a pot on very low heat.
Stir in the flour and sugar and stir until just combined. Stir in the eggs, yolks, vanilla, and coffee. Stir until just combined.
Also, make the whipped cream: In the bowl of an electric mixer, add the heavy cream and beat until it starts to get fluffy. Add the sugar and vanilla and beat unitil soft peaks appear. Refrigerate until serving.
Divide the batter between the ramekins and bake on the middle rack for about 15 minutes. The edges should be set, and the middle should be a little unset. Invert on to plates and serve right away with whipped cream, strawberries, and mint.