Copycat Chili’s Molten Lava Cake

Copycat Chili molten lava cakes are some of my favorite desserts of all time. These are 100% pure decadence and will even satisfy the most intense chocolate desires.

These are quick and easy to make treats with damp chocolate cakes with hot and sticky centers. With vanilla ice cream and an additional chocolate fillet, they are difficult to resist.

What I like the most is how simple it is to recreate them at home. Just a few ingredients and 30 minutes, and you dig in a rich and velvety dessert.

Perfect for special occasions or unexpected sugar desires, they will make any time extraordinary. I do them for birthdays, meeting nights or entertaining friends and family.

It is a classic comfort that never gets rid of. After all, which can withstand a soft and warm cake with a surprise of hot melted chocolate? Not me! So, prepare to fall in love with these irresistible molten lava cakes!

Musional chocolate cake Ingredients

• Milk chocolate figures: They gently melt to form the rich and silky base of the cake. They are also essential for the robust flavor of chocolate. Some recipes use chocolate and cocoa powder, but I find more practical chocolate chips.
• Uncommon butter: The melted butter acts as the fatty component. It mixes with chocolate to give the cake a humid and tender texture.
• Powdered sugar: Sofa and helps lighten the cake dough for a soft and soft crumb.
• Salt: I don’t think I have never made a salt -free cooking recipe! It is an easy way to improve other ingredients in the recipe.
• Eggs: To link the cake dough and help it increase without baking soda or dough powder. The egg yolks add richness, while whites provide a structure.
• Vanilla extract: Add a subtle and aromatic depth to complete the intensity of the chocolate.
• Versatile flour: For structure and stability.
• Caramel sauce: Add a generous drizzle. It composes the aesthetics and adds a sweet and sticky contrast with the molten chocolate cake.
• Vanilla ice cream: A cooling and creamy counterpoint in the warm center and merged with dessert. Hot cake + cold ice = delicious pure.
• Chocolate Magic Shell Topping: He adds a last layer of hard shell chocolate with a delicious crunchy. Don’t worry, however. It’s not too hard. The heat of the cake makes it melt to create sticky “lava”.

How to make Copycat chili melted lava cake

Making molten lava cake is so much easier than most people think it. So easy, in fact, that even my son can do them! Here is what you will do:

1. Prepare yourself. Adjust the oven to 400 degrees and wrap four branching with a cooking spray. If you don’t have Ramekins, try a jumbo muffin pan. I did this with other small cake recipes in the past, and it worked very well.

2. Make. Microwave chocolate chips and butter in a microwave bowl. Heat at intervals of 30 seconds to smooth consistency, stirring frequently.

3. Mix. Whisk the powdered sugar, salt, eggs and vanilla extract with melted butter and chocolate until they are creamy. Gently fold the flour to follow until all the streaks are missing.

4. Bake. Divide the cake dough evenly in branching and baked for 13 to 15 minutes. Once the edges are adjusted and the centers are soft, remove them and cool them briefly.

5. Preparation of preparation. Drizzle the caramel sauce on the service plates for decoration. (When my son is in the kitchen, he adds more than a generous “lake” than a bruine. It is not good!)

6. Plate and serve. Loosen the edges of the cake with a knife and reversed the cakes on plates. Garnish with vanilla ice cream and magic chocolate shell. Serve and enjoy!

Tips for the best melted lava cake

This easy copy recipe is almost impossible to spoil. But for cakes that compete with those of Chile, here are my best tips and tricks:

• Avoid cheap chocolate. Instead, opt for high -quality milk chocolate chips. I am a big fan of Ghirardelli, but Guittard or Nestlé are doing as well. They are based well and will create a more creamy melted center.
• The temperature counts. Use eggs at room temperature to make sure they are incorporated transparently. Also watch the temperature of your oven. If it is too hot, it will cause cakes on the cakes and lose their molten centers.
• Preparation equipment appropriately. Generously spray your Ramekins or your Jumbo muffin stoves with a cooking spray to guarantee easy release of cakes. I sometimes dust mine with cocoa powder for additional insurance and I added flavor. Mix by hand instead of a support mixer to avoid overcoming.

• Use a baking sheet. It will preserve itself against the potential overflow and keep your oven clean. This also facilitates the fact of obtaining the ramekins in and out of the oven. I often do it, and it never had a significant impact on my cooking time.

• Prepare the dough early. Make things easier. Mix the dough in advance and refrigerate it in the ramekins. Then simply let them warm up at room temperature before cooking.

• Serve immediately. Add the ice cream and serve the cakes just after inversion. Taste and texture are the best when they are still hot. Unfortunately, the magic shell and the melted center will firm up if they are left for too long.

• Make yourself yours. Use dark, white or salty caramel chocolate chocolate chocolate. Add the espresso powder, cocoa powder or cinnamon for a depth. You can also use different types of ice cream. Or garnish the cakes with raspberry sauce, peanut butter, whipped cream or crushed caramel for variety.

How to store

This recipe gives 4 unique portions. You can easily make it evolve to do more or less. And if you have leftovers, they shouldn’t get lost until you store them.

To store: Remove all the fittings and store the baked lava cakes and cooled in an airtight container in the refrigerator. They should remain tasty up to 3 days. Add fresh garnishes before serving.

To freeze: Wrap the individual cooled cakes in a plastic film followed by aluminum foil. Freeze up to 3 months. If cooking them to freeze, cook them for 1 to 2 minutes less than usual. This should preserve the melted center during heating.

To warm up: Place the cakes in an oven preheated to 350 degrees for 6 to 8 minutes until hot. Or individual portions in the microwave with a damp paper towel for 20 to 30 seconds. Add fresh garnishes after heating for the best presentation and the best taste.

*Note: Chocolate centers can become very hot after the microwave. I burned myself a lot the first time I warmed these delicious cakes. Use caution. I love them, but they can leave a burn as you wouldn’t believe it!