Serve Immediately
- After removing the cakes from the oven, let them rest for about 1 minute. This short resting time allows the edges to cool slightly and helps the cake settle, making it easier to remove from the ramekins. To serve, carefully run a knife or small offset spatula around the edges of each cake to loosen it from the sides of the ramekin. Place a plate over the top of each ramekin and gently invert it. Lift the ramekin off carefully, leaving the molten lava cake on the plate. The cake should hold its shape and retain its decadent molten center.
- Dust the tops of the cakes with powdered sugar for a beautiful finishing touch. If you desire, you can serve the lava cakes with a side of vanilla ice cream or whipped cream to complement the richness of the chocolate. The cold creaminess of the ice cream pairs perfectly with the warm, gooey center of the cakes. Serve the cakes immediately to enjoy the full molten effect. As you cut into the cake, the warm chocolate should flow out like lava, offering a perfect contrast between the outer crust and the molten center.
Note About The Recipe
If you’re preparing ahead of time, the batter can be made and poured into the prepared ramekins, then stored in the refrigerator for up to 24 hours. This allows for quick baking when you’re ready to serve. Just add an extra minute or two to the baking time if you’re using refrigerated batter. For a flavor twist, consider adding a pinch of espresso powder to enhance the chocolate’s depth, or incorporate a splash of your favorite liqueur, such as Kahlua or Baileys, into the batter. This extra layer of flavor can elevate the experience of this already indulgent dessert.
