Chocolate Lava Cakes

Zach and I went on a cruise for our honeymoon, which is where I discovered little morsels of heaven: chocolate lava cakes. They have a moist cakey outside with a liquidy chocolate inside. Paired with vanilla bean ice cream and fresh strawberries. A-ma-zing! Of course they are super yummy without the ice cream and strawberries too.

This particular recipe actually turned out more like a chocolate soufflé than a lava cake. The cakes had a nice airy texture, and didn't give me the really cakey outside I was hoping for. However they tasted awesome! I used a mixture of semi sweet chocolate chips and dark chocolate Hershey kisses in mine. I just can't resist dark chocolate. Yum!

Overall the recipe was not what I was expecting out of a lava cake, but pleasantly surprised me with a sort of soufflé version that my guests and I greatly enjoyed.

Molten Chocolate Cakes Recipe from Joy of Baking


1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar


Preheat oven to 400 degrees F and place rack in center of oven. Generously butter 4 - 3/4 cup molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.

In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.

In your electric mixer beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.