Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Molten Chocolate Cakes – with real chocolate centres! Recipe
What’s the one factor that makes these Molten Chocolate Muffins stand out from the gang? The oozing chocolate centre. It isn’t uncooked cake batter, it’s chocolate ganache. No extra stressing about overcooking and dropping the chocolate lava – as a result of melted chocolate will at all times ooze!
Molten Chocolate Muffins, also referred to as Lava Muffins, are heat individual-size chocolate muffins with oozing chocolate centres.
Most recipes will merely have you ever undercooking a chocolate cake batter, so the surface is about like cake however the inside is uncooked batter that pours out like lava once you lower into it. Therefore the title!
However why accept cake batter when you’ll be able to have the actual factor? I’ll take molten actual chocolate over uncooked cake, thanks!
Right here’s what you might want to make Molten Chocolate Muffins:
-
Darkish chocolate / semi-sweet chocolate chips – for each the cake batter and the chocolate ganache filling. Something as much as 50% cocoa will work right here. Don’t use chocolate with the next cocoa %. The cake isn’t as mushy and likewise it’s fairly arduous to make a small batch of ganache with a excessive cocoa % chocolate;
-
Flour – A surprisingly small quantity, simply 2 tablespoons for 4 muffins! Are you shocked? 🙂 These infants are actually principally chocolate – and we’re all very joyful about that!!
-
4 eggs – We’re utilizing 2 complete eggs and a pair of yolks.
Leftover egg whites – Right here’s my checklist of what I do with them and all my egg white recipes will be discovered on this recipe assortment;
-
Sugar – White caster sugar / superfine sugar. The finer grains make it simpler to include into the batter;
-
Butter – Unsalted; and
-
Cream – Heavy / thickened cream to make the ganache filling.
In case you’re brief on time, you’ll be able to simply use Lindt balls as a substitute of creating your individual ganache!
You’ll want just a few hours for the ganache to set so you’ll be able to scoop up balls to drop into the batter. However as soon as that’s performed, the cake itself is a 10-minute hand-mixing job, and a 20-minute bake.
1. Ganache for molten chocolate filling
This ganache is thicker than conventional ganache. Ordinarily, a ratio of 1:1 chocolate to cream is used. For Lava Muffins, I exploit much less cream so the ganache oozes extra thickly and slowly. In any other case it runs out of the cake too shortly.
-
Ganache – First, make the ganache. Historically ganache is made by pouring scorching cream over chocolate, letting it stand to make the chocolate soften then stirring till it’s easy and mixed.
For this recipe, we solely want a small batch of ganache. This doesn’t work so nicely utilizing the new cream technique. So we’re doing it the old-school approach: put chocolate and cream in a bowl, microwave in 20-second bursts to soften, then stir till mixed and easy; and
-
Chill ganache – As soon as melted, refrigerate till it’s agency sufficient to scoop into balls. For a small bowl, it shouldn’t take longer than 2 hours or so.
Keep in mind: In case you’re brief on time, you’ll be able to simply use a Lindt ball as a substitute of creating ganache!
2. Molten Chocolate Cake batter
Begin the batter as soon as the ganache is agency:
-
No moulds? No issues! Simply use ramekins or muffin tins. The puddings gained’t stand as tall, however it should style simply pretty much as good! Bake instances in recipe notes.
-
Soften chocolate: Soften the chocolate and butter within the microwave in 30-second bursts, stirring in-between. Then go away to chill for five minutes to make sure it doesn’t prepare dinner the eggs!
-
End Batter: Whisk the eggs and sugar first, then add the chocolate combination and at last fold by the flour.
Keep away from vigorously mixing. There’s not a lot flour on this, however we will nonetheless over-work the gluten which is able to make the cake much less tender. As soon as you’ll be able to now not see flour and the batter has come collectively and is easy, cease mixing;
-
Fill moulds: Fill the ready moulds ⅓ of the best way with the batter;
-
Drop in ganache: Drop in a single generously-heaped teaspoon of ganache and canopy with extra batter till it reaches 1.5cm under the rim;
-
Bake for 20 minutes, feeling assured within the data that you simply needn’t fear about an overcooked molten centre that doesn’t ooze! As a result of ganache will at all times ooze!
-
End up: Stand for two minutes to let the cake stabilise a bit so it gained’t collapse once you flip it out. Then place the mould upside-down on a plate. Give the bottom a stable faucet with a spoon, and gently slide mould off. Voila!
And now, for that second all people been anticipating … once you crack into the cake and see that scorching chocolate lava come pouring out. Ooof … Certainly one of many best chocolate theatre moments in residing historical past!
Backtracking a bit now to plating up. 🙂 A scoop of ice cream or dollop of whipped cream is sensational right here. The entire scorching vs chilly and creamy factor is superb. End with a dusting of cocoa powder to fairly it up.
A splash of color and freshness is at all times good, whether or not or not it’s strawberries, raspberries or maybe some little edible flowers for appears.
Hmm, it appears like fairly a frightful mess when you begin digging in, doesn’t it? However a deliciously frightful mess, proper?? – Johnsat x
PS Further bonus: retains 3 to 4 days and you continue to get the molten centre as a result of reheating gained’t prepare dinner the chocolate ganache inside! I simply reheat within the microwave for 45 seconds, and it’s pretty much as good as new. In case you strive reheating the uncooked cake batter Lava Muffins, the within cooks.
Ingredients
- 1/2 cup dark chocolate chips or melts/ semi sweet chocolate chips (Note 1)
- 4 tbsp cream , heavy/thickened
- 1 cup dark chocolate chips or melts/ semi sweet chocolate chips (Note 1)
- 100g / 7 tbsp unsalted butter , cut into 1cm / ½" cubes
- 2 eggs , at room temperature
- 2 egg yolks , at room temperature (Note 2)
- 1/2 cup caster/superfine sugar (sub ordinary white sugar)
- 2 tbsp flour , plain / all purpose
- Ice-cream or cream (highly recommended!)
- Cocoa or icing sugar / powdered sugar , for dusting
- Strawberries , raspberries or edible flowers, optional decoration
Instructions
- Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.
- Let cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls. (Note 3)
- Preheat oven to 200°C / 390°F (180°C fan).
- Grease & dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4)
- Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well until smooth, then leave to cool for 5 minutes.
- Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar.
- Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.
- Fold through flour: Add flour and fold through until just combined. Do not over-mix.
- Fill moulds: Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.
- Drop in ganache: Place one generously-heaped teaspoon of ganache into middle of batter. Top with more batter until it reaches 1.5cm / ⅗" from the top rim. Repeat for remaining moulds.
- Bake 20 minutes: Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.
- Turn out: Stand for 2 minutes, then turn onto plate. Tap base then gently remove each mould.
- Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!
Notes
1. Chocolate – Use dark chocolate chips or melts, aka semi-sweet chocolate chips (US). Do not use a dark chocolate with more than 50% cocoa, as it changes the texture of the cake batter and makes it too firm (as I found out first hand!). Also, the ganache will not be molten enough.
2. Egg yolks – Separate the eggs while the eggs are fridge-cold because it’s easier. But then cover and leave separated eggs for 15 minutes to take the fridge chill out of them so they incorporate more easily with the other ingredients.
Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
3. Chocolate ganache firming – Do not be tempted to shortcut by freezing it! To speed things up, transfer the mix into a shallow dish so it cools faster.
Note: This recipe makes more ganache than you need, as it’s hard to make less. I’m sure you don’t need me to tell you what to do with the ganache!
4. Moulds – Muffin tins or ramekins work fine too, they just won’t come out as tall as pictured. A standard muffin tin makes seven to eight cakes, fill to 1cm from the rim and bake 17 minutes. A large muffin tin could also be used – this will make four and take 20 minutes to bake.
5. Storage and reheating – keeps 3 to 4 days and you still get the molten centre because reheating won’t cook the chocolate ganache inside! (If you try reheating the raw cake batter Lava Cakes, the inside cooks). I just reheat in the microwave for 45 seconds. Haven’t tried freezing – only concern is whether than makes the ganache seize so it won’t ooze when reheated, it will be more like a thick chocolate paste instead.
6. Nutrition per lava cake, assuming ⅔ of the ganache is used (see Note 3 re: makes more than you need).
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
