Molten Chocolate Cakes


Molten Chocolate Cakes

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Molten chocolate lava cakes with piece missing and soft chocolate oozing out

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    The trick to getting the ooey-gooey molten center is to not over-bake them. But even if you do, you'll still have a delicious piece of cake to go with your ice cream.

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    Servings and Ingredients

    Serves 4
    Hy-Vee butter and Hy-Vee cocoa, for preparing ramekins
    ½ c. Hy-Vee unsalted butter, at room temperature
    3 oz. semi-sweet baking chocolate, coarsely chopped
    1 oz. bittersweet baking chocolate, coarsely chopped
    ½ c. superfine sugar
    2 Hy-Vee large eggs, at room temperature
    2 Hy-Vee large egg yolks, at room temperature
    ½ tsp. Hy-Vee vanilla
    3 tbsp. Hy-Vee flour
    Hy-Vee salt
    Hy-Vee vanilla ice cream or Hy-Vee whipped cream, for serving

    Things To Grab


      1. Preheat oven to 425 degrees. Butter 4 ramekins, dust with cocoa powder and place on a baking sheet.
      2. Microwave butter and chocolate for 3 minutes on MEDIUM-LOW power. Stir and continue to microwave in 30-second intervals on LOW power until melted.
      3. Using a mixer, beat sugar, eggs and egg yolks on high speed for 8 minutes or until pale and light. Whisk in melted chocolate. Whisk in vanilla, flour and salt. Do not over mix. Divide among prepared ramekins.
      4. Bake for 16 minutes or until edges are set but centers still jiggle. Do not overbake.
      5. Allow to stand for 2 minutes before inverting onto individual plates. Serve hot with ice cream or whipped cream.

      Recipe Source:

      Hy-Vee Seasons Holiday Entertaining Cookbook.