Molten chocolate cakes are delicious chocolate cakes with a warm melted center that just oozes out. This is a foolproof way to make these- you will ALWAYS get that melted center when you cut it. This is an eggless recipe that is so easy to make. Who does not like this dessert- especially when you cut it open and the hot molten chocolate just flows out. Serve it with ice cream, whipped cream & berries to make it no less than a restaurant-level dessert, and wow everyone!

Molten cakes are definitely in my top 3 desserts. In fact, when I first accidentally made it when I was 7 years old I was fascinated by the world and science of desserts and dived further into it. I hope you enjoy making it as much as I do. For a recipe with egg click here.

Happy Baking!

Servings: 3

Prep Time: 30 mins

Cooling Time: 3-4 hours

Cooking Time: 10 mins

Ingredients: 

Cake:

• 1/4 cup castor sugar

• 2 tbsp light brown sugar

• 3 tbsp melted butter

• ½ cup + 1 tbsp warm milk

• ½ cup +1.5 tbsp all-purpose flour/maida

• 3 tbsp cocoa powder

• ½ tsp baking powder

• 1/4 tsp salt

• 1/2 tsp vanilla essence

Ganache:

• 1/4 cup heavy cream

• 1/3 cup cooking chocolate, ideally couverture 

• 1 tbsp unsalted butter

Directions: 

1. Ganache: In a saucepan, warm cream. Do not boil it, just heat it up.

2. Turn off the flame and add chopped couverture and ensure it is submerged in the cream.

3. Let it sit for 2-3 mins and then using a whisk, whisk it making smaller circles from the centre out. It will come together.

4. Once the chocolate and cream are combined well, add the butter and whisk it in.

5. The ganache is ready. You can use this for cake fillings and so much more.

6. Once slightly cooled, let the ganache chill in the fridge till it sets.

7. Scoop the ganache and slightly roll it into a ball and freeze them- about 1 hour. 1 ball per lava cake ramekin. I used a 1 tbsp scoop.

8. Cake: Preheat oven to 350F. Prepare ramekins by greasing them with butter and dusting them with cocoa powder.

9. In a bowl, whisk the sugars with melted butter.

10. Whisk well and then add hot milk and vanilla essence.

11. Sift the flour, cocoa powder and baking powder and add them to the mixture.

12. Mix well till combined. Do not need to over-mix, just till it is combined and no lumps are visible.

13. Pour it into the prepared ramekins 3/4 of the way up.

14. In the centre place 1 ball of the frozen ganache and ensure it is covered by the batter.

15. Bake for 9-12 mins till the edges and top is baked and crisp.

16. Let it cool for 1 min and then unmold carefully and serve. You can even serve it directly in the ramekins.

17. Serve immediately with ice cream, whipped cream and berries or caramelised bananas.

Notes/Tips:

• Make sure you do not boil the cream while making the ganache.

• The better quality of chocolate, the more flavorful the cake will be. I used couverture to make the ganache. Thats what gives the cake the most flavor so use high quality.

• Make sure your milk is warm; it does not need to be boiling but warm.

• Do not over mix otherwise the cake will be dense.

• Use foil ramekins if you plan to un mold as it is easier. Make sure they are well greased.

• When the cake bakes the frozen ganache melts giving the gooey lava centre. You need to ensure it is frozen well so you get that melting chocolate when you cut it.

• Make sure to serve it IMMEDIATELY when warm to get the best ooze when you cut it. If you let it sit the chcolate will start cooling and it won’t be a good.