Mini Lava Cakes (In Muffin Tin)
These Mini Dark Chocolate Lava Cakes are the kind of dessert that make people think you’ve done something heroic. In truth? They’re weeknight easy: six ingredients, a muffin tin, and 20 minutes is all it takes.
Servings: 8 mini lava cakes
Calories: 406kcal
Ingredients
- 200 g dark chocolate (bittersweet or semi sweet, snapped into small pieces)
- 70 g unsalted cultured butter (cut into cubes, plus more at room temperature to coat the tin)
- 70 g cane sugar (or granulated sugar)
- 4 free-range eggs
- 50 g all-purpose flour
- ½ teaspoon fleur de sel or flaky sea salt (if using fine sea salt, use ¼ teaspoon)
Instructions
- Prep the muffin tin – Preheat the oven to 430°F (220°C). Generously butter 8 muffin cups using room-temperature butter. I recommend using the outer cups (they tend to give you a little more space to flip them out cleanly).
- Melt the chocolate – In a small saucepan, melt the dark chocolate and butter together over the lowest heat, stirring gently until smooth and glossy. Low and slow is key here.
- Make the batter – While the chocolate melts, whisk the eggs and sugar vigorously (by hand or with a handheld mixer) until pale and foamy, and most of the sugar has dissolved. Sift in the flour, add the fleur de sel, and whisk again until smooth.
- Add the chocolate – Pour the melted chocolate and whisk until fully combined. The batter will thicken at this stage, this is normal.
- Fill the muffin tin – Divide the batter evenly among the 8 muffin cups, filling each about three-quarters full.
- Bake and serve – Bake for 7 minutes, then let the mini chocolate lava cakes rest in the tin for 2 minutes to allow the edges to set. Place a cutting board or plate over the muffin tin and flip quickly but gently to release. Dust with optional icing sugar and serve immediately!
Notes
- Melt chocolate gently – Melt the chocolate and butter over the lowest heat possible. Slow melting keeps the mixture glossy and smooth (and saves you the hassle of a double boiler).
- Dissolve the sugar – Beat the eggs and sugar until pale, airy, and the sugar is fully dissolved. This step is key to achieving that luscious molten center. A handheld mixer is a great tool to makes things easier and quicker.
- Bake hot and fast – A high oven (430°F / 220°C) sets the edges while keeping the center gooey. Seven minutes is usually perfect, but every oven is different, so adjust as needed. And whatever you do, don’t open the oven door mid-bake.
- Rest before flipping – Give the cakes 2 minutes to settle in the tin before turning them out. It helps the edges hold while the centers stay molten.
- Serve right away – These mini chocolate lava cakes are all about the gooey heart, so bake them just before serving for that irresistible, just-melted magic.
Nutrition
Calories: 406kcal | Carbohydrates: 34g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 137mg | Sodium: 247mg | Potassium: 305mg | Fiber: 4g | Sugar: 20g | Vitamin A: 486IU | Calcium: 55mg | Iron: 5mg