Copycat Chili’s Molten Lava Cake

Short description

This Copycat Chili’s Molten Lava Cake recipe delivers rich, gooey centers and decadent flavor, just like the restaurant favorite. Baked in individual ramekins and topped with caramel, ice cream, and a crackly chocolate shell, it’s the ultimate indulgent dessert made easily at home.

Why You’ll Love This Recipe

• Decadent dessert at home: Recreate the signature molten center and chocolatey goodness of Chili’s famous lava cake without leaving your kitchen.
• Perfect texture: The cake edges are perfectly baked while the center remains irresistibly gooey and molten.
• Restaurant-style presentation: Topped with ice cream, caramel drizzle, and chocolate shell, this dessert is as impressive as it is delicious.
• Make-ahead friendly: The batter can be prepared in advance and baked fresh when ready to serve.
• Great for special occasions: Ideal for date nights, dinner parties, or whenever you’re craving something extra indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• nonstick cooking spray
• 1 cup milk chocolate chips
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• pinch of salt
• 3 whole eggs
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1/4 cup + 2 tablespoons all-purpose flour

For Serving:

• caramel sauce for drizzling
• 4 scoops vanilla ice cream
• chocolate magic shell topping

Directions

Prepare the Batter:

1. Preheat the oven: Set your oven to 400°F (204°C). Generously coat four 1-cup oven-safe ramekins with nonstick cooking spray for easy cake release.
2. Melt chocolate and butter: In a microwave-safe bowl, combine the milk chocolate chips and butter. Microwave in 30-second intervals, stirring after each, until fully melted and smooth (about 1–2 minutes total).
3. Mix in dry ingredients: Gradually whisk in the powdered sugar and a pinch of salt until fully incorporated.
4. Add wet ingredients: Whisk in the eggs, egg yolk, and vanilla extract until the mixture is smooth and creamy.
5. Fold in flour: Gently stir in the flour with a spatula until just combined. Avoid overmixing to maintain a light texture.

Bake the Cakes:

6. Divide the batter: Evenly distribute the batter among the prepared ramekins, filling each about 3/4 full. Place ramekins on a baking sheet for easier handling.
7. Bake: Bake for 13–15 minutes, or until the edges are set and the center appears slightly soft. Watch closely to avoid overbaking.
8. Cool slightly: Let the cakes cool in the ramekins for 2–3 minutes.

Assemble and Serve:

9. Prepare serving plates: Drizzle caramel sauce onto each plate.
10. Release the cakes: Run a knife around the edges of the ramekins to loosen the cakes. Invert each ramekin onto a serving plate and gently tap to release the cake. Use an offset spatula if needed.
11. Top and enjoy: Immediately top each warm cake with a scoop of vanilla ice cream. Drizzle with chocolate magic shell topping. Serve right away for the ultimate molten lava experience.

Servings and timing

• Serves 4
• Prep time: 10 minutes
• Bake time: 13–15 minutes
• Total time: ~30 minutes

Variations

• Add a surprise center: Place a piece of chocolate truffle or caramel candy in the center of each ramekin before baking for an extra molten burst.
• Dark chocolate version: Use dark chocolate chips instead of milk chocolate for a more intense cocoa flavor.
• Spiced twist: Add a pinch of cinnamon or espresso powder to the batter for a subtle flavor boost.
• Mini lava cakes: Use smaller ramekins to make mini portions—just reduce the baking time accordingly.

Storage/Reheating

• Refrigeration: You can store unbaked batter in the ramekins in the fridge for up to 24 hours. Let them sit at room temperature for 30 minutes before baking.
• Freezing: Freeze baked and cooled lava cakes without ice cream. Reheat in the microwave in 15–20 second increments until warm.
• Reheating: Warm in the microwave or a low oven until the center is just molten again. Avoid overcooking.

FAQs

1. Can I prepare the batter ahead of time?

Yes, you can prepare the batter and portion it into ramekins, then refrigerate for up to 24 hours. Allow to come to room temperature before baking.

2. What kind of chocolate works best?

Use high-quality milk chocolate chips for the best flavor and melt consistency. Ghirardelli or similar brands are recommended.

3. Can I use a muffin tin instead of ramekins?

Yes, use a muffin tin, but reduce the baking time slightly and keep a close eye on them to avoid overbaking.

4. How do I know when they’re done?

The edges should be set, but the center should look slightly soft. Overbaking will result in a fully cooked center instead of a molten one.

5. Can I make this dairy-free?

Yes, use dairy-free chocolate, plant-based butter, and a non-dairy ice cream to make a dairy-free version.

6. What’s the best way to release the cakes from the ramekins?

Let them cool for 2–3 minutes, then run a knife around the edge. Invert onto a plate and tap gently until released.

7. Can I use bittersweet or semi-sweet chocolate?

Yes, both work well. Adjust the sugar slightly if you prefer a less sweet cake.

8. How do I store leftovers?

Store cooled cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

9. Can I freeze molten lava cakes?

Yes, wrap individually and freeze for up to 1 month. Reheat in the microwave or oven until just warmed through.

10. Can I skip the magic shell topping?

Yes, but the magic shell adds a delicious contrast in texture. You can substitute with melted chocolate or hot fudge if preferred.

Conclusion

These Copycat Chili’s Molten Lava Cakes bring the iconic restaurant dessert straight to your table with rich chocolate flavor, a gooey molten center, and a perfect finishing touch of ice cream and shell topping. Whether you’re celebrating or just indulging in a sweet craving, these lava cakes are guaranteed to impress and satisfy!

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