Best 7 Individual Chocolate Lava Cakes Recipes

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Chocolate lava cakes, also known as chocolate molten cakes, are a delightful dessert that combines a rich chocolate cake batter with a molten chocolate center. These individual cakes are a favorite among chocolate lovers and are perfect for special occasions or as a decadent treat. With their gooey center and soft, fluffy exterior, chocolate lava cakes offer a unique and satisfying eating experience. In this article, we will guide you through the process of creating the perfect individual chocolate lava cakes, providing you with a step-by-step recipe and helpful tips to ensure a successful outcome.

Let's cook with our recipes!

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES



Ghirardelli Individual Chocolate Lava Cakes image

A special occasion deserves a special dessert. This lava cake oozes with rich indulgent chocolate that will surely impress your guests.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 2h30m

Yield 6

Number Of Ingredients 11

1 ½ (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided
¼ cup heavy cream
Cooking spray
1 stick unsalted butter
3 eggs
3 egg yolks
⅓ cup white sugar
½ teaspoon vanilla extract
¼ cup cake flour
Fresh raspberries
Whipped cream, or to taste

Steps:

  • To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
  • Form into 6 balls; refrigerate until needed.
  • To make cake, heat oven to 400 degrees F.
  • Spray six 4-ounce ramekins or custard cups with cooking spray.
  • Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
  • With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
  • Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
  • Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 32.4 g, Cholesterol 250.4 mg, Fat 34.5 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 20.3 g, Sodium 46.3 mg, Sugar 22.3 g

INDIVIDUAL CHOCOLATE LAVA CAKES WITH CARAMEL SAUCE



Individual Chocolate Lava Cakes with Caramel Sauce image

Caramel topping on rich chocolate cake makes delightful dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 6

Number Of Ingredients 13

1 cup butter, melted
2 cups packed light brown sugar
4 eggs
1 egg yolk
1 tablespoon vanilla
3/4 cup all-purpose flour
1 cup unsweetened baking cocoa
1 1/2 teaspoons baking powder
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/2 cup whipping (heavy) cream
1/2 teaspoon vanilla

Steps:

  • Butter six 8-ounce ramekins and dust with sugar; set aside.
  • In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
  • Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
  • In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
  • Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
  • Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.

Nutrition Facts : Calories 960, Carbohydrate 132 g, Cholesterol 280 mg, Fat 7 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 104 g, TransFat 2 g

INDIVIDUAL CHOCOLATE LAVA CAKES BY GHIRARDELLI



Individual Chocolate Lava Cakes by Ghirardelli image

I just received my first KitchenAid stand mixer and this recipe was included in their recipes. I love the idea of making a chilled chocolate ball that is added to the batter in order to obtain that gooey yummy center. It says to garnish with raspberries and whipped cream, but I know we like to serve it with vanilla ice cream!!

Provided by diner524

Categories     < 60 Mins

Time 35m

Yield 6 individual cakes, 6 serving(s)

Number Of Ingredients 9

2 ounces chocolate, baking bar Bittersweet (60% Cacao)
1/4 cup heavy cream
4 ounces chocolate, baking bar Bittersweet (60% Cacao)
8 tablespoons butter, unsalted
2 eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour

Steps:

  • Directions.
  • To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
  • To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES



GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES image

Categories     Cake     Chocolate     Dessert

Yield 6 Servings

Number Of Ingredients 12

Centers
2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
¼ cup heavy cream
Cakes
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
½ cup (1 stick) unsalted butter, cut into pieces
2 large whole eggs
2 large egg yolks
⅓ cup granulated white sugar
½ teaspoon pure vanilla extract
¼ cup cake flour
Raspberries and whipped cream, for garnish

Steps:

  • To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed. Preheat the oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth. In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin. Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.

INDIVIDUAL CHOCOLATE LAVA CAKES



Individual Chocolate Lava Cakes image

A delicious and fun recipe that can be made up to a week prior to the actual baking of them (great for a dinner party). I will say that my first attempt was a failure, but my second attempt turned out beautifully. Lots of fun for a busy get-together to make 'ahead of time'. Serve with a scoop of vanilla ice cream you have your cake & ice cream with a wonderful chocolate syrup! This is a recipe that I got from a PBS television program (but I cannot remember what the name of the show was). Enjoy.

Provided by rosie316

Categories     Dessert

Time 38m

Yield 8 cakes, 8 serving(s)

Number Of Ingredients 6

6 eggs
1 1/2 cups granulated sugar
1 1/4 cups chopped bittersweet chocolate (at least 72%)
11 tablespoons softened butter (plus more for greasing molds)
1 1/4 cups cake flour
powdered sugar (for dusting tops)

Steps:

  • Heat oven to 425*F.
  • Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. Be sure water is not touching the bottom of the bowl). Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir continuously to combine and set aside to cool a bit.
  • With an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). Slowly add the chocolate and butter mixture to the egg mixture and combine.
  • Add the cake flour and combine.
  • Pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (Use and smear soft butter, all over the bottom and sides. It is VERY important to make sure that all areas are covered completely with butter). Fill to just below the rim. It is recommended to chill them at least 1 hour if planning to make them immediately. (But at this point, you can put the tins in the fridge for a week before baking).
  • Bake in a 425*F degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle is still squishy. You do not want to over bake these cakes.
  • Let the cakes set up for about 2 minutes and then un-mold onto a plate. Be careful not to rip the outer cake when turning over and placing on plates. Sprinkle with powdered sugar if desired. Serve immediately with vanilla ice cream, whipped cream or serve plain. YUM!

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES



GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES image

Categories     Cake     Chocolate     Dessert

Yield 6

Number Of Ingredients 11

Center:
1/2 bar (2 oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 c heavy cream
Cake:
1 bar (4 oz) 60 % Cacao Bittersweet Chocolate Baking Bar
8 T butter
2 whole eggs
2 egg yolks
1/3 c sugar
1/2 t vanilla
1/4 c cake flour

Steps:

  • To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed. To make cake, heat oven to 400. Spray six 1-oz ramekins or custard cups with cooking spray. melt chocolate and butter in double boiler; whisk gently to blend. with an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 mins or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 mins or until cake is firm to the touch. Let is sit our of oven for about 5 mins. Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert and remove ramekin. Garnish with whipped cream and raspberries.

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES RECIPE - (4.6/5)



Ghirardelli Individual Chocolate Lava Cakes Recipe - (4.6/5) image

Provided by Holly4

Number Of Ingredients 13

Center:
1/2 bar(2oz)60% Cacao Bittersweet Ghirardelli Bittersweet Chocolate Baking Bar
1/4 cup heavy cream
Cake:
Nonstick cooking spray
1 bar(4oz) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tabsp.(1stick)unsalted butter
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
Raspberries and whipped cream for garnish

Steps:

  • To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed. To make cake, heat oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted cholcolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream. Check out www.ghirardelli.com

Tips:

  • Use high-quality chocolate for the best flavor.
  • Make sure the butter and chocolate are melted smoothly and completely before combining them.
  • Do not overmix the batter, as this can result in a tough cake.
  • Fill the ramekins only about 2/3 full, as the cakes will rise during baking.
  • Bake the cakes until the tops are just set and the centers are still molten.
  • Let the cakes cool for a few minutes before serving, as they will continue to cook during this time.
  • Serve the cakes with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Individual chocolate lava cakes are a delicious and impressive dessert that can be enjoyed by people of all ages. They are rich, decadent, and have that perfect combination of a crispy outer shell and a molten chocolate center. With a few simple tips, you can easily make these cakes at home and impress your friends and family.

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