Sasha likes sharing simple and delicious recipes that make life easier.
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 that 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||Cook time||Ready in||Yields|
6 single serve cakes
- 1 box brownie mix
- 3 eggs
- 1/4 cup water
- 2/3 cup oil
- 6, 1 ounce squares semi-sweet baking chocolates
- vanilla ice cream
- 1-2 teaspoons instant coffee granules, optional
- Preheat oven to 350°F and thoroughly grease 6 4-ounce 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.
Liza from USA on May 15, 2020:
I never tried making molten lava cake from a brownie mix. The cake looks delicious. Thanks for sharing the recipe!
Anne on February 14, 2020:
I put 2 Werther's caramels in the center. Yum!
Suzanne on March 15, 2018:
I lieu of chocolate squares, how many chips should I use? TSP/TBSP/1/4 cup?
Sasha Kim (author) on July 18, 2017:
Yes! I make this in a muffin pan almost every time. Its a better serving size for kids as well.
Anne on January 29, 2015:
Could this be baked in muffin pan don't have custard or ramkin pan how much time to bake in muffin pan thanks
email@example.com on February 28, 2014:
what size brownie mix should be used for the shortcut molten lava cake recipe?????
Sonya from Indiana on May 10, 2013:
This looks soooo good thank you for sharing.
Tirralan Watkins from Los Angeles, CA on May 07, 2013:
Mama Kim 8, this looks great! This is right up my alley. I love chocolate and this is so easy to make.
Chitrangada Sharan from New Delhi, India on May 07, 2013:
This looks so tempting! I have enjoyed this at hotels. Thanks for sharing the recipe! Now I can try this at home.
Suzette Walker from Taos, NM on May 07, 2013:
This cake is a chocoholic's dream. I am familiar with this recipe and I have it. I've never made the cake myself, but I have eaten it and it is absolutely delicious. Thanks for sharing your recipe with us.
Vespa Woolf from Peru, South America on May 07, 2013:
I can't wait to try this! I love molten cakes and find the trick is not overcooking them, although they're still delicious even without the liquid center. I'm partial to drizzling salted caramel sauce over the cakes, while my hubby prefers raspberry sauce. Voted up and shared!
Rumana from Sharjah, UAE on April 01, 2013:
Your cake looks awesome. Can't wait to try this recipe!!
Voted up useful and Shared!
Sasha Kim (author) on March 26, 2013:
GG, Of course you can... I made this one for people who don't want to make the "undercooked" egg version. Traditional molten lava cakes are made with a simple batter that is then cooked only partway leaving the center uncooked. The only other way you can get a molten center without leaving the cake raw is to make a truffle mixture and put that in the place of baking square (or any other chunk of chocolate). Truffles are simply 2 parts melted chocolate 1 part cream mixed together and then cooled in the refrigerator before shaping. If you don't mind undercooked eggs I would suggest making a traditional molten cake... I for one am pregnant and can't risk it ^_^ I hope this helped, thank you for commenting!
Sasha Kim (author) on March 26, 2013:
Thank you right back Bakingbaby ^_^
gg on March 10, 2013:
Can I still achieve a molten center without using the chocolate baking squares in the middle??
bakingbaby123 on March 08, 2013:
thanks mama kim!!
Sasha Kim (author) on January 15, 2013:
Thank you Sharmila!
sharmila from Colombo, Sri Lanka on January 14, 2013:
Sasha Kim (author) on January 03, 2013:
Pstraubie! ^_^ So funny! Thank you so much... it takes great restraint to use the proper utensils ^_^
Sasha Kim (author) on January 03, 2013:
What a great idea Lemonkerdz... Custard would be divine with this ^_^ Thank you!
Patricia Scott from North Central Florida on November 11, 2012:
Okay, so you should have the name of this as : OUTLAWED IN ALL 50 STATES...
It looks like a dessert to dive right into..hold the spoon..just dive in, face and all. Shortcuts are good especially at holiday time. Thanks for sharing this with us...my mind thanks you; my waist, not so much :) ps
lemonkerdz from LIMA, PERU on November 11, 2012:
Wow that looks like an amazing dessert!!! can just imagine that covered with lashings of custard, and it looks quiet easy to make. thanks for the choc hub
Sasha Kim (author) on September 28, 2012:
Michelle, Thanks for your support ^_^ Oozing chocolate sounds really good right now... I might just have to make this tonight ^_^
Michelle Liew from Singapore on September 28, 2012:
Looks delicious with chocolate oozing all over! I Pin and share this.
Sasha Kim (author) on August 14, 2012:
Thank you Teaches, I don't know what I'd do without chocolate! Don't forget to wipe up your keyboard before bed ^_^
Dianna Mendez on August 14, 2012:
You have my heart on this one! Chocolate is my favorite ingredient in any dessert recipe. You are right, berries make the dish look elegant. Thanks for sharing this -- especially posting the photo so we can drool.
Sasha Kim (author) on July 09, 2012:
AliciaC- Thank you thank you ^_^ I hope you try it! It's really my favorite when I want chocolate.
Linda Crampton from British Columbia, Canada on July 08, 2012:
This sounds so delicious, Mama Kim 8! I love chocolate, and the thought of a chocolate cake with liquid chocolate flowing out of it is very enticing! Ice cream would be a lovely extra. I love the look of the cake, the ice cream and the sauce in your photo. Thank you very much for sharing the recipe.