Molten Chocolate Lava Cakes are a restaurant favorite but they’re super-easy to make at home. Read on for my easy Chocolate Lava Cake recipe to see just how easy it is. This post is sponsored by Columbia Crest.
Today I’ve got the recipe for you, it’s for Chocolate Lava Cakes. The chocolate cakes are really quick and easy to make. It takes less than 10 minutes to mix the ingredients together and then they bake for about 15 minutes. You’ll be eating 1 minute later.
These chocolate lava cakes are perfect for any time you want to celebrate or indulge. The recipe is for two, but you could easily double it to make four. However, if you’re making more than 4, make a separate batch.
The blackberry wine sauce is super-simple as well and you can make it while the cakes bake. Add a good glug of wine to the sauce and they become best friends.
I snuck a touch of cinnamon and clove into the cake batter to bring out the warm spice flavors in the wine. And of course, a drop of wine went into the batter as well.
Another delicious dessert recipe with chocolate that you should check out is my Flourless Chocolate Cake.
And now, here’s my Molten Chocolate Lava Cake with Blackberry Wine Sauce recipe.Print
Molten Chocolate Lava Cakes are a restaurant favorite but they’re super-easy to make at home. Read on for my easy Chocolate Lava Cake recipe to see just how easy it is.
For the cakes:
- ½ cup semi-sweet chocolate chips
- ¼ cup unsalted butter, cut into 5–6 pieces
- 1 and ½ tsp. dry red wine
- ½ cup confectioners’ sugar
- 1 large egg
- 1 tsp. mayonnaise
- ¼ tsp. cinnamon
- a good pinch of cloves
- ¼ cup flour
- ¼ tsp. vegetable oil
For the wine sauce:
- 6 oz. fresh blackberries
- ¼ cup dry red wine
- 2 Tbsp. confectioners’ sugar
- ½ tsp. cornstarch
- ¼ tsp. lemon juice
For the cakes:
- Preheat oven to 425ºF.
- Put chocolate chips and butter in a medium microwave-safe bowl and microwave until butter is melted, about 1 minute. Stir until mixture is smooth.
- Mix in the wine and confectioners’ sugar.
- Add the egg and mayonnaise.
- Stir until well-combined. Stir in the cinnamon, cloves, and flour.
- Use the oil to grease the insides (especially the bottoms) of two 6-7 ounce ramekins.
- Place ramekins on a cookie sheet and divide batter among them.
- Place baking sheet in the oven and bake until cake edges are firmly set and the middles are set but still soft, 14-16 minutes. (The cake batter can instead be baked as a single cake to be shared by two people: Use an oven-safe soup bowl that has no inward-slopping sides or rims so that the cake will not be blocked from sliding out. Grease with the oil, fill with all the batter and bake until edges are firmly set and the middle is set but still soft, 15-17 minutes. Proceed as below).
- Remove cake from oven and let sit 1 minute.
- Run a small knife around the edges. Place an inverted plate on top of the ramekin. Invert ramekin and plate together so that ramekin is on top of the plate. Tap or gently shake ramekin. Lift it slowly allowing the cake to slip out onto the plate.
- Top with the wine sauce and serve immediately.
For the wine sauce:
- Combine blackberries, wine, confectioners’ sugar and cornstarch in a small saucepan over medium-high heat.
- Stir occasionally until liquid is thickened and bubbling and the berries are the color of red wine, 3-4 minutes.
- Remove from heat and stir in the lemon juice. Serve warm.
Disclosure: Columbia Crest sent me a case of wine to help me develop the recipes for this series and they are paying me for recipe development, photography, to publish blog posts and to promote the posts and their website and wines. All opinions are my own.
This post originally appeared in February 2014 and has been revised and republished in December 2018.