Mini Chocolate Lava Cakes.

Hi again everyone. As mentioned earlier this month. I am participating in Sally’sbakingaddictions baking challenge. Her recipe for this month is a Chocolate pie but she also has other alternatives to try if you’re not into the chocolate pie. I have chosen to do the Cinnamon Roll Cookies last week and for this week I made the Mini Chocolate Lava Cakes that was featured in last months challenge.

I have seen a lot of Lava Cakes on the internet over the years and always wondered how it was done, in addition, I thought that it must be really hard to achieve a hard outside with a soft and gooey inside, but it was surprisingly easy. The trick is to bake the cakes in an extremely hot oven so that the outside will be firm enough to sustain the soft chocolate filling. I made my Lava cakes in a muffin pan and it worked really well. Sally suggests ramekins but since I didn’t have those I opted for the alternative. The Lava Cakes are a little harder to remove from the muffin tins but if you’re careful they won’t break apart.

The Chocolate Lava cakes turned out really well. The only problem I had, was that I couldn’t get a decent picture of the ice-cream with the chocolate brownies. My ice-cream was too big for the mini cakes so they weren’t very photogenic 🙁 However, they tasted great. My husband had some chocolate chip ice-cream with his and I had strawberry ice-cream with mine.

This recipe makes 4 cakes in ramekins or 6 in a muffin pan.


  • 6 ounces (170g) high quality semi-sweet chocolate1
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 1/2 cup (60g) confectioners’ sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks

Preheat the oven to 425°F (218°C).

Spray your ramekins or muffin pan with non-stick cooking spray and dust with cocoa powder.

Chop the chocolate and place in a microwave safe bowl with the butter. Heat in the microwave in 20 second segments. Whisk the butter and chocolate together until smooth.

In a separate bowl, mix the flour, confectioners’ sugar and salt together.

In a small bowl mix the eggs together until combined

Add the dry mixture to the chocolate butter mixture, and then add the eggs. Mix together until you have a gooey mixture.

Spoon the mixture  into your muffin pans or ramekins.

Place in the oven and bake until firm. For the ramekins bake for 12-14 minutes. For the muffin pans, bake for 8-10 minutes. The centre will still look soft.

Leave to cool for one minute. Place a plate on the ramekins and turn the plate over so the Lava cakes end up in the plate. For the muffin pans, gently scoop it out with a spoon making sure not to punch a whole in the cakes.

Add topping and serve immediately.

Mrs Stepford





Simonette Lubbe

You May Also Like