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Molten Lava Cakes

Molten Lava Cakes

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Quick Preparation, More Formal, Comfort Food, Can Be Prepared Ahead

A rich and decadent dessert

Active Time: 45 minutes, 30 minutes prep, 14 minutes cook.
Start to Finish: 45 minutes


  • 6 1-ounce squares bittersweet chocolate
  • 2 1-ounce squares semisweet chocolate
  • 10 Tbs. (1 1/4 stick) butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cup confectioners
  • 3 large eggs
  • 3 large egg yolks
  • 1 tsp. vanilla extract
  • 2 Tbs. orange liqueur


Preheat oven to 425 degrees F. Grease 6 ramekins (6-ounce each).

Melt both chocolates and butter together (either in the microwave or using a double boiler). Sift flour and sugar and add to the chocolate mixture. Add eggs and yolks and stir mixture until smooth. Next stir in the vanilla extract and orange liqueur.

Pour the mixture evenly into the ramekins. Bake ramekins in the preheated oven for 14 minutes, or until the edges are firm but the center remains runny. Run a knife around the edges to loosen the cakes, and turn upside down onto dessert plates and tap to release each cake.


Serve immediately, while chocolate centers remain hot. Can also dust finished cakes with powdered sugar and serve with whipped cream and berries, or another preferred topping.

Specialty Equipment


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recipe type



Foodnetwork.com, Recipe courtesy of Paula Deen


6 cakes




Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.