Short-Cut Molten Lava Cake Recipe Using Brownie Mix
There is something about a molten lava cake that is just so perfect! It's delicious, comforting, warm, romantic. It is really a chocolate lover's dream! If you've never tried one before, you need to make this immediately! It is a dense chocolate cake served warm. When you break into it, a river of warm chocolate rushes out. Personally, I love it with vanilla ice cream and fresh strawberries, but it can also be served plain, dusted with powdered sugar, or topped with many different sauces. There is also something I find just so adorable about single serve desserts. As you can see, there are many things that make this little cake a perfect ending to any meal.
Having made many molten lava cakes with many different recipes, I can tell you that taking this shortcut in no way lessens the results. I actually find it to produce the best results. My complaints most often with other recipes is the center chocolate is too thick or the cake isn't moist and soft enough. When using a recipe that relies on the cake being undercooked, it can often have a thicker chocolate "sauce" in the center. I personally prefer a silky smooth sauce that runs out freely. As an added bonus, you don't have to worry about eating undercooked eggs. I found this especially helpful when I was pregnant or when entertaining pregnant guests. I was told how important it was to make sure all meats are thoroughly cooked and to never ever eat raw eggs, all the while all I could think about eating was molten lava cakes! Having a fully-cooked recipe saved my sanity during those difficult times.
The next time you want to impress your dinner guests or treat your family make these adorable cakes. They are easy and oh so satisfying!
- Prep time: 10 min
- Cook time: 30 min
- Ready in: 40 min
- Yields: 6 single serve cakes
- 1 box Brownie Mix
- 3 Eggs
- 1/4 cup Water
- 2/3 cup Oil
- 6 1oz squares Semi-sweet Baking Chocolates
- Vanilla Ice Cream
- 1-2 teaspoons Instant Coffee granules, optional
- Preheat oven to 350'F and thoroughly grease 6 4oz ramekins or custard dishes.
- In a medium to large mixing bowl, combine brownie mix, eggs, water, and oil. For a richer chocolate cake, add some instant coffee granules.
- Fill each dish 1/3 full. Place a baking square in the center of each partially filled dish. Add more brownie mix to each dish until they are all 2/3 full.
- Put all the dishes on a cookie sheet and bake in the 350'F oven for 30 minutes. Using the toothpick method to check if its done obviously doesn't work with this dish. Just be sure the top looks evenly cooked. It isn't done if the center dips in or looks darker then the edges. Let cool 10 minutes.
- Using a butter knife, carefully run it along the sides of the cake. Lay your plate upside down on top of the cake. With a gloved or toweled hand, flip both cake and plate over while keeping them together. You should now be able to carefully pull up the cake dish leaving the cake perfectly in place on you plate.
- Add a scoop of vanilla ice cream and serve immediately. You can also top with chocolate syrup or some type of fruit sauce. Fresh berries add an elegant touch.
- These are best eaten the same day. You can refrigerate untouched cakes and then reheat them later. Just be sure to microwave or bake them long enough to re-melt the chocolate inside but not too long because you don't want to make them hard.