If you asked me my favorite dessert, I would tell you Chili’s Molten Lava Cake without any hesitation! I don’t know if anything gets better than moist chocolate cake with a gooey center topped with vanilla ice cream and chocolate shell topping. Seriously, it is perfection! You’ll be shocked how easy this recipe is to make!
So, we love this recipe so much that my Mom actually made 100’s of these to serve at Elyse’s Wedding Reception. When they cooled, she put them into freezer ziplock bags and stacked them in our huge freezer.
Needless to say, that wedding reception food was by far my favorite food out of all of my sisters’ weddings!
Tips when making molten hot lava cakes:
- If you don’t have oven safe bowls, you can get some Pyrex bowls HERE. My Mom also used a muffin tin, but instead of making 4, she made 6 smaller ones.
- I would suggest buying Nestle, or Kroger Milk Chocolate Chips. They just tend to melt better in the microwave.
- Make sure you spray the bowls well with non stick spray, so they will come out easier.
- Bake on a cookie sheet. This is important just in case it goes over the edge! Then it will be on your cookie sheet instead of burning on the bottom of your oven.
- When it is done, don’t let it cool for too long! Remember, you want to eat them HOT and Gooey! (well, at least I do!)
Want to see how we made them? Watch How to Make Molten Hot Lava Cakes (VIDEO)
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Six Sisters Stuff
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 cup semisweet chocolate chips
- 1/2 cup butter
- 1 cup powdered sugar
- 3 eggs
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 6 Tablespoons flour
- caramel sauce, for drizzling
- vanilla ice cream
- Smuckers Chocolate Magic Shell ice cream topping, for drizzling
Instructions
- Preheat oven to 400 degrees F.
- In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
- Whisk in powdered sugar until combined.
- Add 3 eggs and 1 egg yolk, and whisk until combined.
- Add vanilla and flour and mix again.
- Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
- Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
- Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
- Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.
Notes
Recipe adapted from I Wash, You Dry
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