Nothing says Valentine’s Day quite like molten lava cake. It is full of chocolate gooeyness and is the perfect dessert to impress your Valentine, or yourself!
I must say I was really excited to test out this recipe. One, because it is chocolate. Two, because I got to test it using my new skillet pan! I’ve been dying to use that thing so this recipe was the perfect fix for that!
I baked these cakes two ways: once in cupcake tins and once in my skillet. I did this so that whichever you have, you will be able to make this recipe. If you happen to have small ramekins that these are usually made in, you could also use those. You may just need to adjust the cooking time to the size of the pan and how much batter you put in it.
Of the two I made, I actually prefer the cupcake tin version. Although they are less romantic, I do like the mini version so I feel a bit less guilty about eating it (but I must say testing molten lava cake recipes all afternoon was awesome).
Here’s how to prepare them.
After choosing the device you want to cook it in, you need to grease the inside of the pan with butter. This is important so that the cake won’t stick to the sides of the pan.
Then coat the pan in granulated sugar or cocoa powder (whichever you prefer). Both tasted fine to me, but I probably prefer the cocoa powder because it keeps the cake nice and brown and chocolately looking.
Pour the prepared batter into the dish. You should fill the pan nearly to the top because the cake will not rise much (due to the lack of baking powder or baking soda).
Then bake! When done, the cake should look set around the edges. The cake should not jiggle in the center, but a toothpick inserted into the center of the cake should come out dirty.
Then it’s time to dust and eat! When you cut open the center it will be so soft and gooey and delicious. I ate a cupcake lava cake and some of the skillet lava cake while testing this out. It’s just so tasty!
Prep time: 35 minutes, Serves 2
- Granulated sugar or cocoa powder for dusting
- 1 stick butter, cut into pieces, plus 1 tbs for greasing pan
- 1 cup chocolate chips (semisweet or milk chocolate)
- 3/4 tsp vanilla
- Sprinkle cinnamon
- Sprinkle nutmeg
- 1 and 1/2 cups powdered sugar, plus more for dusting
- 3 full eggs
- 3 egg yolks
- 1/2 cup flour
- Preheat oven to 425F.
- Use 1 tbs of butter to grease inside of skillet pan or cupcake tins. All sides and base should be coated in butter.
- Add in granulated sugar or cocoa powder and shake around pan so that sugar or powder cover the entire inside of the pan.
- In a large microwave safe bowl, place chocolate chips and 1 stick of butter. Place in the microwave, stirring every 30 seconds, to melt the chocolate. This should take about a minute and a half. Be careful not to overcook as chocolate can burn in the microwave.
- Remove bowl from microwave and stir well to ensure all chocolate is fully melted. Add in vanilla, spices, powdered sugar and eggs. Mix well.
- Add in flour and gently fold into mixture.
- Pour batter into greased pan and fill nearly to the top (the cake will not rise much).
- Bake cupcakes 10 minutes, or bake skillet 20 minutes. When done, edges should be set and the center should not be jiggly, but when a toothpick is inserted in the center it comes out runny.
- Remove from oven and allow to rest for 2 minutes.
- With a knife, carefully loosen the cakes from the sides of the pans and invert onto a plate.
- Top with powdered sugar, strawberries, or sprinkles.
- Serve warm.
Note: Recipe adapted from Patrick and Gina Neely