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Chocolate Molten Lava Cakes

Cook Time: 12 Minutes Temperature: 375°F


  • 150g chocolate
  • 1 stick and 3 tbsp butter
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup flour


Melt chocolate over simmering water or in microwave. 
Whisk the sugar and eggs together. Pour in the melted chocolate into the eggs/sugar, whisking constantly. 
Once smooth, add the flour and mix thoroughly. 
Pour the batter into the molds until half way. 
Place the molds in the freezer and freeze for a minimum of 2 hours. 
Preheat the oven to 375 degrees and bake for 12 minutes. 
Remove from the oven and let sit for 5-8 minutes. 
Carefully remove from the mold, place onto place and garnish to your desire. 

**I filled my molds half way and there was enough batter for 4 more molds. I think the batter should be filled 2/3rds way into the cups. I found there was a lot of room left in the molds after they were finished baking. Also the tops on a few of the molds weren’t completely baked so when I tried to unmold the lava came streaming out. I then tried it 2/3rds full and baked for 13 minutes, left to cool and found that it worked better as the tops were sturdier for unmolding. 

Emile Henry Products Used