Decadent Molten Lava Cakes (4 surprise fillings)
These Decadent Molten Lava Cakes flowing with 4 different fillings, give the restaurant version a run for its money! Choose between peanut butter cup filling, salted caramel, Nutella, leave it plain for the classic OR make one of each. ONE bowl, NO mixer, so QUICK & EASY to make, and could be prepared a day ahead! Please see NOTES below for making ahead instructions.
- Prep time
- 20 min
- Cook time
- 13 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Ice cream, whipped cream, extra salted caramel sauce, sea salt, hot fudge sauce, chopped peanut butter cups, berries and mint Leaves.
- Dulce de leche
- Cookie Butter, like Biscoff
- Milk, dark or white chocolate ganache
- Chocolate truffles
- Caramel filled chocolate, like Rolo
- Chilled hot fudge sauce
- Chilled butterscotch sauce
- Fruit preserves or puree
- 1 teaspoon creamy peanut butter (Do NOT use natural-style)
- 1 teaspoon butter
- 1 teaspoon powdered sugar
- 2 teaspoons COLD salted caramel, store-bought or homemade
- 2 teaspoons Nutella or your favorite chocolate hazelnut spread
- 2 teaspoons WELL SET Peanut Butter Cup filling (recipe below), but creamy peanut butter straight from the jar may be substituted, but it will taste less sweet and much richer. Do NOT use natural-style peanut butter in both case
- 4 oz/ 113.4 grams good quality dark or bittersweet chocolate, finely chopped (*see note for details)
- 1/2 cup (4 oz/ 113.4 g) unsalted butter
- 1 cup (4oz/ 113.4 g) powdered sugar
- 2 large eggs
- 2 egg yolks (discard whites or freeze for later use)
- 6 tablespoons (1 5/8oz/ 46g) all-purpose flour
Instructions
- 1
Adjust oven rack to middle position and preheat oven to 425F/218C.
- 2
Spray four (6-8 oz) ramekins or custard cups (glass or disposable aluminum foil) with non-stick cooking spray. Alternatively, butter the ramekins or custard cups, then dust with flour or unsweetened cocoa powder. Place them on a baking sheet, then set aside.
- 3
In a medium microwave safe bowl, combine the chopped chocolate and butter and heat in the microwave for about 1 minute, stopping and stirring every 30 seconds, until the butter and chocolate are almost melted. Continue to stir, allowing the residual heat to completely melt the chocolate and the mixture is well combined and smooth. If needed, return the bowl to the microwave for a few more seconds, to completely melt the chocolate.
- 4
Add in the powdered sugar and whisk until fully incorporated.
- 5
Add in the eggs and egg yolks and whisk until well combined.
- 6
Add in the flour and whisk until smooth.
- 7
Divide the batter evenly among the 4 prepared ramekins/custard cups leaving less the quarter the amount of batter behind in the bowl. I like to use an ice cream scoop for evenly dividing the batter.
- 8
Add 2 teaspoons of your desired filling in the center of the batter (or leave it plain), making sure that the filling doesn't touch the sides of the ramekins/custard cups.
- 9
Pour the reserved cake batter evenly on top of each filling so its no longer visible.
- 10
Transfer the baking sheet to the oven and bake for 12 to 14 minutes, until the edges are firm and spring back to the touch but the center is still soft, but not super jiggly. Note that the caramel filled cake takes a little longer than the rest to bake through. I bake my cakes for exactly 13 minutes and the caramel-filled one for 14, but baking time will vary based on ovens, ramekins, and climate variances. Do NOT overbake or you'll lose that molten lava center. Don't worry if you don't get it perfect the first time, it might take a few tries till you find your MAGIC baking time but it will still taste great!
- 11
Let cool for 2 minutes, then gently run a knife around the edges of the cakes to loosen. Invert onto the serving plates. If desired, dust with cocoa powder or powdered sugar, then serve immediately while still very warm along side any of the serving and garnish suggestions listed above.
- 12
Place the butter in a small microwave safe bowl, and heat in the microwave for a few seconds until melted. Add in the peanut butter and a powdered sugar and stir until smooth and has no lumps. Cover and chill in the refrigerator to set until ready to use.