Super Easy Moelleux au Chocolat aka Chocolate Lava Cakes

Moelleux au Chocolat or Chocolate Lava Cake is a French classic that seems like a magical concoction but is actually pretty easy to make. You can do the prep in advance and put it in the oven for 10 minutes before you plan to eat it.  This recipe definitely tops my list of desserts for Valentine’s Day or date night.

Moelleux au Chocolat aka Chocolate Lava Cake

This dish is a French classic that seems like a magical concoction but is actually pretty easy to make. You can do the prep in advance and put it in the oven for 10 minutes before you plan to eat it.  This recipe definitely tops my list of desserts for Valentine's Day or date night.

5 from 6 votes

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Dessert

Cuisine French

Servings 4

Calories 561 kcal

Equipment

• 2 8 ounce ramekins
• 2 mini heart-shaped springform tins
• 6 4 ounce ramekins
• 4 6-ounce ramekins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 ounces Bittersweet Chocolate or use your favorite 70% dark chocolate bar
• 4 ounces unsalted butter with extra for greasing ramekins
• 2 large eggs
• 2 large egg yolks
• 1/4 cup Granulated sugar or sugar substitute
• 2 tbsp. unbleached white flour

Instructions

 

• Preheat oven to 450°F. Butter your ramekins*. Dust with cocoa powder and tap out to remove the excess. Take out a baking sheet to hold the ramekins in the oven.
• Melt chocolate and butter in a bowl over simmering water on the stove. Ensure the bottom of the bowl does not touch the water. Whisk until smooth.
• In a medium bowl beat the eggs, egg yolks, sugar and salt on high until thickened and pale.
• Fold the chocolate into the egg mixture and then add the flour and mix until smooth.
• Spoon the batter into your prepared ramekins and place on a cookie sheet. Bake for 10-14 minutes depending on the size of your ramekins. You are looking for the sides to be baked but the top is still a bit wiggly. You can leave a bit longer if you just want the center to run.
  
• Take the ramekins out of the oven and let sit for a minute. Place your serving plate inverted on top. Flip over and let sit for another 15 seconds before carefully removing the ramekin from the cake. The ramekins will be hot so you will need a thick dish towel to help.
• Garnish with whipped cream, ice cream and a touch of cocoa powder.

Notes

• 6 oz ramekins will yield 4 servings,
• 4 oz ramekins will yield 6 servings
• 8 oz ramekins will yield 2 servings

I used mini heart shaped springform pans in the picture which made 2 servings.

If you don't have ramekins, you can use muffin tins which should yield 6 serving,  and just carefully scoop out the cakes when done.

MAKE AHEAD

You can definitely prepare these ahead of time and then put in the preheated oven 15 minutes or so before you plan to have dessert.

Nutrition

Serving: 30gCalories: 561kcalCarbohydrates: 35gProtein: 7gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 249mgSodium: 47mgPotassium: 292mgFiber: 3gSugar: 28gVitamin A: 987IUCalcium: 58mgIron: 3mg

Keyword lava cake

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