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These Double Chocolate Molten Lava Cakes come together with only 6 ingredients plus optional toppings and are ready to be served within 30 minutes. And these easy and effortless lava cakes do not only have just one type of chocolate, they also have a gooey center of melted milk chocolate. Which makes them even more delicious. I hope you enjoy!
How To Make These Double Chocolate Molten Lava Cakes?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
To make these double chocolate molten lava cakes you start by spraying 4 ramekins with nonstick cooking spray. Then you combine chocolate and butter inr a small microwavable bowl. Microwave until melted stirring every 30 seconds.
Then you whisk together eggs, egg yolks and powdered sugar in a medium sized bowl.
Then you stir the melted chocolate mixture into the eggs until combined and carefully fold in the flour until just combined.
Divide the batter between the prepared ramekins by filling them about 1/3 up leaving a little bit of batter left in the bowl.
Drop a milk chocolate Lindt ball in the center of the batter in each ramekin. Divide the remaining batter between the ramekins so that the Lindt chocolate is completely covered. Bake in the middle of the oven for 11-13 minutes.
Once cooked, you take it out of the oven and leave to stand for 1 minute. Turn the cakes over onto a plate and serve with toppings of choice!
What To Bake Lava Cakes In?
I recommend using individual ramekins to bake these lava cakes in. If you don’t have ramekins, you can use a muffin pan as well. That would result in slightly smaller lava cakes and baking time would be shorter. 8-10 minutes.
How To Store Double Chocolate Molten Lava Cakes?
Make ahead lava cakes: After you divide the batter between individual ramekins, you can store them in the fridge covered with a plastic wrap until ready to bake for up to 2 days. Just simply take them out of the refrigerator and allow to come to room temperature while you heat the oven and you’ll have quick homemade lava cakes ready within 15 minutes.
Store and reheat already baked lava cakes: Cover with plastic wrap and store in the fridge, then reheat in the microwave until warm.
Notes & Substitutions
Powdered Sugar: Instead of powdered sugar in this recipe you can use granulated sugar or caster sugar. I have tried it and it turned out great.
Milk Chocolate Lindt Balls: You can use any flavor of Lindt chocolate balls in this recipe. You can also use any kind of chocolate chunks instead of Lindt chocolate.
Optional Toppings: Some of my favorite toppings for lava cakes are berries, or any type of fruit, whipped cream, ice cream, powdered sugar and cocoa powder.
The cakes are really pretty served dusted with either powdered sugar or cocoa powder!
Other Recipes You Might Like:
Flourless Chocolate Lava Cakes
Brown Butter Chocolate Chip Blondies
I hope you enjoy these double chocolate molten lava cakes as much as I do. And if you make them be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
Products I Recommend:
PrintDouble Chocolate Molten Lava Cakes
These Double Chocolate Molten Lava Cakes come together with only 6 ingredients plus optional toppings and are ready to be served within 30 minutes. And these easy and effortless lava cakes do not only have just one type of chocolate, they also have a gooey center of melted milk chocolate. Which makes them even more delicious.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: 4 1x
- Category: Dessert
Ingredients
170 gr / 1 cup semi sweet chocolate chips
100 gr / 3.5 oz unsalted butter
2 large eggs
2 large egg yolks
50 gr / ½ cup powdered sugar
2 tbsps all purpose flour
4 milk chocolate Lindt balls
Optional toppings: powdered sugar, cocoa powder, whipped cream, ice cream, fresh berries or fruit
Instructions
Preheat oven to 200C / 392F
Spray 4 ramekins with nonstick cooking spray. You can also brush them with melted butter.
Combine chocolate and butter in a small microwavable bowl. Microwave until melted stirring every 30 seconds. Put aside to cool.
In a medium sized bowl, whisk together eggs, egg yolks and powdered sugar.
Stir the melted chocolate mixture into the eggs until combined. Make sure the chocolate isn’t still too hot to avoid scrambling the eggs.
Carefully fold in the flour until just combined. Careful not to overmix.
Divide the batter between the prepared ramekins by filling them about 1/3 up leaving a little bit of batter left in the bowl.
Drop a milk chocolate Lindt ball in the center of the batter in each ramekin. Divide the remaining batter between the ramekins so that the Lindt chocolate is completely covered. Bake in the middle of the oven for 11-13 minutes.
Take out of the oven and leave to stand for 1 minute. Run a knife along the sides of the cakes to ensure easy turning.
Turn the cakes over onto a plate using an oven mitt and serve with toppings of choice.
Notes
You can either serve the cakes dusted with powdered sugar or cocoa powder.
1 comment
Chocolate is my favourite thing and these look deliciously decadent, they’ll make a great end to a special meal, love it. Thank you for sharing.