Intro: Chocolate Molten Lava Cake - in the Microwave!
Warning: the dessert you are about to create and consume is extremely chocolatey. It will kill your chocolate craving really fast. That aside, enjoy the most awesome 5-minute chocolate molten lava cake you've ever tried!
Step 1: Gather the Ingredients
The secret here is using melted dark chocolate. Cocoa powder doesn't hold a candle to it, and using bar chocolate negates the need for adding milk or oil while producing a really moist cake.
- 2 oz. dark chocolate bar (60% cocoa)
- 2 oz. butter
- 3 tbsp sugar
- 3 tbsp. flour
- 1 egg
- 1 chocolate truffle (Lindt truffles work great)
The chocolate truffle creates the warm oozy chocolate center of your cake. Be sure to freeze it ahead of time and it will melt just perfectly once the cake is finished cooking.
Step 2: Melt the Chocolate and Butter
Break up the chocolate into pieces and place that along with the butter into a microwaveable bowl. Heat for 30 seconds, then remove and stir to melt the chocolate. If it's not quite melted, microwave for an extra 5 seconds and stir again.
Be sure not to microwave the chocolate too long or it will thicken up; let it melt by stirring.
Step 3: Mix in Egg, Sugar, and Flour
In a separate bowl, beat the egg thoroughly and mix in the sugar until it whitens a bit. Mix the egg/sugar into the bowl of chocolate, then slowly incorporate the flour.
The finished batter should be fairly liquidy.
Step 4: Add the Chocolate Truffle
The best container for microwaving the chocolate batter is, of course, the giant mug. Spray some cooking spray into it first, then pour the batter in. The cake will rise during the cooking process so make sure you use the largest mug you can find.
Finally, stick the frozen chocolate truffle into the mixture, about halfway in. Cover up the "hole" with some of the batter.
Step 5: Microwave It
Microwave for about 1 minute and 30 seconds. If you have a less than 1000W microwave try a slightly longer cook time.
Step 6: Eat It
The kitchen should smell deliciously chocolatey now. But, patience! Let the cake rest for a minute in the microwave before you dig in so that it cooks completely.
Use a fork to loosen the cake from the edges of the mug, then place a plate over the mug and flip it out. Nom.
HINT: Vanilla ice cream and chocolate syrup.
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24 Discussions
3 years ago on Introduction
this sounds delicious, but is it really 2 ounces of butter?? That's half a stick of butter! A quarter cup of butter for one cake?? I just don't know if I can do a half stick of butter for just one cake. I may try to make it with less because I'm guessing that maybe it was supposed to be 2 tbsp of butter???
Reply 3 years ago on Introduction
FYI - 2 ounces of butter is 1/4 stick of butter.
Reply 2 years ago
FYI: One stick of butter = 8 tbs = 1/2 cup = 4 oz.
2 oz butter = 1/2 stick = 4 tbs.
Reply 3 years ago on Introduction
I think they recommend 2 ounces of butter to keep your cake moist cuz the microwave will make your cake dry
2 years ago
I ws luking fr a recipe like ths and sy last I got. Jst made it. I added a little milk bcs it wasn't tht much liquidy. Hope its gud!
3 years ago on Introduction
I do you use all purpose flower? I was wondering how it would rise?
4 years ago on Introduction
i made this without truffle... and with 85, 70 % cocoa ( left overs) it was yummy but i burnt one of my cake ... but the second one was awesome
5 years ago on Introduction
That looks incredibly yummy!
6 years ago on Step 6
Sprinkle the top with powdered sugar. Wowza!
Reply 5 years ago on Step 6
Thanks for the tip!
6 years ago on Introduction
Yum.. Can i use dark cooking chocolate? And can i use ferrero ball instead of truffle?
6 years ago on Introduction
That looks incredibly good how did you come up with it?
6 years ago on Introduction
<3
7 years ago on Introduction
instead of a microwave, im just using an ordinary oven in what temperature would i set it and how many minutes to cook?
7 years ago on Introduction
Instead of the truffle I added a couple of blocks of dark chocolate, omnmomnm...
7 years ago on Step 2
It's best to melt the chocolate on a lower temperate for short bursts, stirring in-between times.
If you heat the chocolate too long or too high, you'll cause it to split.
Nothing worse then a big bowl of oil and cocoa solids!
7 years ago on Introduction
wow hey could i use regular choclate
7 years ago on Introduction
do i need the truffle
Reply 7 years ago on Introduction
No you don't need it; it will just have a cake rather than oozy center.
Reply 7 years ago on Introduction
ok ill get a truffle