Mint Chocolate Molten Lava Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This decadent mint chocolate molten lava cake is my go to dessert when I want to impress without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have restaurant quality chocolate lava cakes on the table faster than you can order delivery. Dark chocolate, the star ingredient here, is packed with antioxidants that make indulgence feel a little bit less guilty. The combination of rich chocolate and refreshing mint creates this amazing flavor contrast that keeps you coming back for another bite. Trust me, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- 250 gdark chocolate
- 150 gunsalted butter
- 200 ggranulated sugar
- 3large eggs
- 1 mLmint extract
- 150 gall-purpose flour
- 100 gcocoa powder
- 10 gsalt
- 20 gconfectioners' sugar
- 100 gmint chocolate chips
- 120 mLheavy cream
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Line a baking sheet with parchment paper for easy removal.
- 2
In a medium-sized bowl, whisk together flour, cocoa powder, and salt. Set aside.
Tip: Make sure to sift the cocoa powder for an even texture.
- 3
In a separate large bowl, use an electric mixer to beat together butter and sugar until light and fluffy.
Tip: Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
- 4
Beat in eggs one at a time, followed by mint extract.
Tip: Be careful not to overmix, as this can lead to a dense cake.
- 5
Melt chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is melted and smooth before proceeding.
- 6
Pour the melted chocolate into the butter mixture and whisk until well combined.
Tip: This will start to form the cake's structure.
- 7
Gradually add the flour mixture and whisk until just combined, being careful not to overmix.
Tip: Stop as soon as the ingredients are combined, as overmixing can cause the cake to be tough.
- 8
Fold in mint chocolate chips and confectioners' sugar.
Tip: This will distribute the sweetness evenly throughout the cake.
- 9
Pour the batter into 6 (6 oz) ramekins or small cups.
Tip: Make sure to fill each ramekin about 3/4 of the way full.
- 10
Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
Tip: Remove from the oven and let cool for 1 minute before serving.
- 11
Drizzle with heavy cream and top with a sprinkle of confectioners' sugar.
Tip: Serve immediately and enjoy the gooey, chocolatey center.
Recipe Variations
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