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Warm, rich, and chocolate. What more do you need?! These chocolate molten cakes are perfect at the end of a cold day. They are impressive to serve guests at a dinner party and even better...they are so easy and quick to make! There are many recipes out there with different flavorings. You could have a lot of fun with different flavors. (In fact I recently found a rum butterscotch molten cake recipe that intrigued me). But my tried and true recipe that I always use comes from a Bakers chocolate recipe book dated from 2007. At the end of this post you will also see a variation using chocolate chip cookies as well.
MOLTEN LAVA CAKES by Jen
The Ingredients:
6 oz bittersweet/semi sweet chocolate, chopped in pieces (I usually use about 1/2 bag chocolate chips or 6 1 oz squares baking chocolate)
10 Tbsp butter
1 1/2 c powdered sugar
1/2 c flour
3 whole eggs
3 egg yolks
Powdered sugar for dusting/fresh fruit/whipped cream (optional)
The Directions:
Preheat oven to 425 degrees. Grease 6 ramekin dishes. Place ramekins on baking sheet(Or use cupcake liners in your cupcake tin).
In medium microwavable bowl, melt butter and chocolate in mircowave. Stir until chocolate is completely melted and smooth.
Add powdered sugar and flour. Mix well with beaters.
Add eggs and yolks mixing everything together.
Divide batter evenly among ramekins or muffin tin.
Bake 12-16 minutes depending on how big your ramekins are. Less minutes for using muffin tin. They will be firm around the edges but a little soft in the middle. These were, unfortunately, cooked too long, but they were still oozey.
Let cool 2 minutes in the pan. Run a small knife around the edges to help loosen it then invert onto the serving plate. Careful, it will be hot and you will have to turn them over with an oven mitt.
Let rest upside down for another minute or two. You can wiggle it to help it release. Dust with powdered sugar or fresh fruit if desired. Serve and eat immediately so that when you cut into the cake it will ooze chocolate from the middle. Here's a helpful tip: If you're making these for a dinner party, make and fill the ramekins before dinner and store them in the fridge. Then right before serving dessert, cook them (a couple minutes longer to make up for the fact that they are cold) and serve. 
Chocolate chip cookie variation.
Use already made cookie dough, or a Chips Ahoy cookie (unfortunately the Chips ahoy cookie was too big for my muffin tin, and I just happened to have some chocolate chip cookie dough on hand). Press cookie dough into bottom of muffin liner, the normal thickness of a cookie.
Bake in 375 degree oven for about 6 minutes or until cookie is mostly cooked. Pour cake batter on top of cooked cookie.
Bake for about 10-12 minutes until edges are done. Cool for a minute.
Remove from tin and invert onto plate. Carefully remove the muffin liner.
Serve warm and immediately with ice cream.
Don't miss a single recipe at Recipes Dream. Sign up on the right for free email updates. Warm, rich, and chocolate. What more do you need?! These chocolate molten cakes are perfect at the end of a cold day. They are impressive to serve guests at a dinner party and even better...they are so easy and quick to make! There are many recipes out there with different flavorings. You could have a lot of fun with different flavors. (In fact I recently found a rum butterscotch molten cake recipe that intrigued me). But my tried and true recipe that I always use comes from a Bakers chocolate recipe book dated from 2007. At the end of this post you will also see a variation using chocolate chip cookies as well.
Click here for printable recipe.
MOLTEN LAVA CAKES by Jen
The Ingredients:
6 oz bittersweet/semi sweet chocolate, chopped in pieces (I usually use about 1/2 bag chocolate chips or 6 1 oz squares baking chocolate)
10 Tbsp butter
1 1/2 c powdered sugar
1/2 c flour
3 whole eggs
3 egg yolks
Powdered sugar for dusting/fresh fruit/whipped cream (optional)
The Directions:
Preheat oven to 425 degrees. Grease 6 ramekin dishes. Place ramekins on baking sheet(Or use cupcake liners in your cupcake tin).
In medium microwavable bowl, melt butter and chocolate in mircowave. Stir until chocolate is completely melted and smooth.
Add powdered sugar and flour. Mix well with beaters.
Add eggs and yolks mixing everything together.
Divide batter evenly among ramekins or muffin tin.
Bake 12-16 minutes depending on how big your ramekins are. Less minutes for using muffin tin. They will be firm around the edges but a little soft in the middle. These were, unfortunately, cooked too long, but they were still oozey.
Let cool 2 minutes in the pan. Run a small knife around the edges to help loosen it then invert onto the serving plate. Careful, it will be hot and you will have to turn them over with an oven mitt.
Let rest upside down for another minute or two. You can wiggle it to help it release. Dust with powdered sugar or fresh fruit if desired. Serve and eat immediately so that when you cut into the cake it will ooze chocolate from the middle. Here's a helpful tip: If you're making these for a dinner party, make and fill the ramekins before dinner and store them in the fridge. Then right before serving dessert, cook them (a couple minutes longer to make up for the fact that they are cold) and serve. 
Chocolate chip cookie variation.
Use already made cookie dough, or a Chips Ahoy cookie (unfortunately the Chips ahoy cookie was too big for my muffin tin, and I just happened to have some chocolate chip cookie dough on hand). Press cookie dough into bottom of muffin liner, the normal thickness of a cookie.
Bake in 375 degree oven for about 6 minutes or until cookie is mostly cooked. Pour cake batter on top of cooked cookie.
Bake for about 10-12 minutes until edges are done. Cool for a minute.
Remove from tin and invert onto plate. Carefully remove the muffin liner.
Serve warm and immediately with ice cream.
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