No need to hard sell these perfectly gooey Molten Chocolate Lava Cakes; they’re irresistible!
Molten Chocolate Lava Cake
Servings
8 Servings
Ingredients
- 1 cup 2 sticks unsalted margarine
- 8 ounces high quality bittersweet chocolate
- ½ cup white sugar
- 4 whole eggs plus 4 egg yolks to cut the cholesterol in half, use the equivalent of four eggs worth of egg substitute, and 4 yolks
- 1 tablespoon plus 1 teaspoon of flour sifted
- ½ teaspoon instant coffee or decaf granules
- Pinch salt
Instructions
- Grease 8 ramekins and dust with flour. Preheat oven to 350°F.
- Melt margarine and chocolate together in a microwave or double boiler and mix until smooth.
- Add sugar, eggs, flour, coffee, and salt to the bowl and mix until just incorporated.
- Pour into ramekins and bake at 350°F degrees for 10 minutes, or until the sides are set.
- Remove from oven, and let the cakes rest for 1-2 minutes before turning onto a plate for serving immediately. Enjoy with whipped cream or vanilla ice cream.
- Note: to bake in disposable tins, grease and dust with flour and baked at 375°F for 10-15 minutes, just until the sides are set.
- Contributed by:Elizabeth Book Kratz, CKCA
Based on your oven settings you can prep these ahead and just bake them up fresh
Thanks Tamar. Can’t keep my oven on 350 for two days… kitchen gets too hot. Oh well….I’ll try Jamie’s chocolate pudding with rose water, looks easy and yummy too…😃
so it looks like this is not the ideal dessert for yom tov…:( am I right?
I updated the recipe thanks to your questions, it should serve 8. The best way to make this ahead and for a crowd is probably to make the batter and store in a ziplock bag, then pour and bake them up fresh in disposable tins.
Let us know how they turn out.
I was asked to make lava cakes for a Sheba Brachos, serving 30-35 people. Perhaps I missed it, but I can not tell how many cakes this recipe is supposed to make. Do you have any suggestions for how I should go about making enough for so many people? (Obviously, I plan to make them in advance and then I HOPE I’ll be able to place them all in the oven for just a few minutes right before serving.) Thanks for your wonderful recipes!
Hi! I am looking for a chocolate molten lava cake that I can make in advance and then warm it up on the hotplate for Shabbos or Yom Tov and have the same results fresh from oven.
I am so sorry I don’t have the answer to your question, but you usually do want to only fill the Ramekins about 2/3 of the way to leave room for rising so I would suggest setting out more, maybe 6 6 oz. ramekins and then filling 2/3 full and using as many as you need and then please report back. Thank you.
help please? I have a recipe that calls for FAR less ingredients and it calls for 4 6oz ramekins. The one you have doesn’t specify how many, but it very similar ot Chris Hanmer’s Moldten Chocoate Cakes. He says the recipe will fit in 4 4 oz ramekins!! unbelievable. The recipe itself has far more than 16oz in it, and these babies rise because of the eggs! Can you be specific about the number and size of ramekins please, or at least tell me how much to fill the individual ones so it can incorporate a good rise? thanks so much!