Chef Mommie's Volcano Cake
Indulge in the rich, gooey decadence of Chef Mommie’s Volcano Cake, a show-stopping dessert perfect for any special occasion or romantic night in. This molten lava cake recipe is a crowd-pleaser, featuring a luscious, molten chocolate center encased in a tender, buttery shell. With just eight simple ingredients—including semi-sweet chocolate chips, unsalted butter, and a hint of vanilla—this dessert is as easy to make as it is impressive to serve. Baked in individual ramekins and dusted with cocoa powder and powdered sugar, each cake delivers an irresistible combination of warm, flowing chocolate and fluffy perfection. Ready in under 30 minutes, this dessert makes for an unforgettable sweet treat, especially when paired with a dollop of whipped cream or a scoop of vanilla ice cream.
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Ingredients
- 1 cup (plus extra for greasing) unsalted butter
- 8 oz semi-sweet chocolate chips
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 4 large eggs
- 1 tsp vanilla extract
- 2 tbsp (for garnish) powdered sugar
- 2 tbsp (for dusting ramekins) cocoa powder
- 0 optional (for serving) whipped cream or ice cream
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Generously grease six 6-ounce ramekins with butter and dust them lightly with cocoa powder. Tap out any excess powder and set the ramekins aside.
Step 3
In a microwave-safe bowl, melt the semi-sweet chocolate chips and 1 cup of unsalted butter together in 30-second increments, stirring after each until smooth. Let the mixture cool slightly.
Step 4
In a medium bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined.
Step 5
Slowly add the slightly cooled chocolate mixture to the egg mixture, whisking constantly to prevent the eggs from cooking.
Step 6
Sift the all-purpose flour into the batter and gently fold it in until no streaks remain.
Step 7
Evenly divide the batter among the prepared ramekins, filling each about 3/4 full.
Step 8
Place the ramekins on a baking sheet and bake in the preheated oven for 12 minutes, or until the edges are set and the centers are soft and slightly jiggly.
Step 9
Remove the ramekins from the oven and let them cool for 1-2 minutes. Carefully run a knife around the edges of each ramekin to loosen the cakes.
Step 10
Invert each ramekin onto a dessert plate and gently tap to release the cakes. If the cake doesn’t release immediately, let it rest for another minute before trying again.
Step 11
Dust the tops with powdered sugar and serve warm with whipped cream or ice cream, if desired.
Nutrition Facts
| Serving size | (805.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3151.3 |
| Total Fat 182.1g | 0% |
| Saturated Fat 104.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1002mg | 0% |
| Sodium 308.2mg | 0% |
| Total Carbohydrate 392.1g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 338.1g | |
| Protein 45.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 162.6mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 495.4mg | 0% |
Source of Calories