I love this recipe because it is so easy and the presentation is impressive. The molten lava cakes are baked in a muffin pan which makes them easy to prepare for several guests.
Molten Lava Cakes for a Crowd
Print RecipeIngredients
- Whipped cream
- 1 cup heavy cream, cold
- 2 ½ Tablespoons confectioner’s sugar
- Cakes
- 1 cup dark chocolate chips
- 1 stick plus 2 Tablespoons (5 ounces) unsalted butter
- 2 Tablespoons brewed coffee
- ½ cup all-purpose flour
- 1 ½ cup confectioner’s sugar
- 3 large eggs, lightly beaten
- 3 egg yolks, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 Tablespoons unsweetened cocoa powder
Instructions
Preheat oven to 400 degrees F. Lightly coat a 12-cup muffin tin with cooking spray. *Tip: For easy removal, skip the spray and use parchment baking cup liners by PaperChef (found in most grocery stores).
To make the whipped cream: Beat the cream using an electric mixer in a large cold bowl until soft peaks form. Gradually beat in 2 Tbsp. of the confectioner’s sugar. Cover and refrigerate while you make the cakes.
To make the cakes: Melt the chocolate chips and butter in a medium saucepan over low heat, stirring frequently. Once the chocolate and butter are melted, stir in the coffee until smooth.
In a medium bowl, sift together the flour and confectioner’s sugar. Stir in the chocolate mixture. Add the whole eggs and egg yolks one at a time, beating well after each addition. Stir in the vanilla.
Divide the batter evenly among the muffin cups. Bake until the cakes are slightly jiggly in the center, about 7 minutes. Allow the cakes to sit for 2 to 3 minutes. Run a butter knife around the edges of each cake (or carefully remove baking liner) and transfer the hot cakes to dessert plates. (If using baking liners, discard). Top with a dollop of whipped cream and dust with cocoa powder. Enjoy immediately!
Notes
Tip: To unmold, allow cakes to cool slightly so the outer edges can set up. You can also use cupcake liners Recipe found in Modern Hospitality cookbook.
5 Comments
Lily Yamasaki
October 1, 2018 at 11:43 amCan this be made ahead and refrigerated? Also does the coffee need to be in this recipe?
Whitney
October 9, 2018 at 12:19 pmHey Lily! Yes, it can be made ahead and refrigerated. You do not have to add the coffee. It helps to intensify the flavor of the chocolate.
Michelle Robertson
April 7, 2020 at 5:07 pmIf I don’t add the coffee, do I need to add the same amount of any other liquid?
Whitney
April 13, 2020 at 10:48 amIf you don’t have coffee then that is okay. Coffee just helps to enhance the chocolate flavor.
Laurel
October 21, 2021 at 12:53 pmThese are delicious! Definitely a new staple for our family. My husband loves them right out of the oven, and I think they’re great out of the fridge!